Dearth of bananas coincides with poor apple harvest and lack of summer stone fruit

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A shortage of Australia’s most popular fruit, bananas, has hit supermarket shelves at a tricky time for lunchboxes, right as apple season winds down after tough growing conditions and summer stone fruit is yet to arrive en masse.

Cool weather in key Queensland growing regions has severely slowed banana production, leaving major supermarkets Coles, Woolworths and Aldi with sparse displays or very green stock.

• As a sommelier, wine is my job — and sparkling wine is my favorite. Costco's a good place to get it.
• Costco has solid prosecco and cava, plus fancy vintage Champagne like Henriot
• There are also great sparkling wines from brands like Roederer Estate and Moët & Chandon.

I wasn't sure if my husband and I would be able to get the full value out of our Costco membership, but I was wrong.

Although not every location sells alcohol, our local Costco does — and I've found this bulk retailer has some of the best wine prices.

This comes in handy because, as a certified sommelier, I buy a lot of wine for tastings, events, and even my own collection. And every time I go to Costco, I seem to discover something new, whether it's a unique variety or an especially great deal.

Here are some of the best sparkling wines I've found at Costco so far.

Editor's Note: Prices and availability may vary.

The Kirkland Signature Prosecco feels like a steal.

Typically around $10 a bottle, Kirkland Signature's prosecco is one of the most affordable sparkling wines I've seen at Costco.

Don't let the price fool you, though. This wine is from the "Superiore" area of the Italian prosecco region, meaning the winemaking standards are higher.

The Kirkland Signature bottle is on the sweet side, and it's perfect for brunch mimosas.

Moët sells millions of bottles of its Champagne every year.

Moët & Chandon Champagne is probably the most iconic wine on this list.

As a sommelier, people often ask for a glass of Champagne whenever they want something fizzy. However, true Champagne has to be made in the Champagne region of France — trust me, it actually makes a difference.

The flavors are much more complex and layered than a standard sparkling wine. There's also something special and luxurious about Champagne.

This bottle is amazing on its own, but also shines with salty snacks such as potato chips, mixed nuts, and popcorn.

Kirkland Signature's Champagne is also hype-worthy.

You may not expect much from the Kirkland Signature brut Champagne, but it's hard to find another bottle like it.

It's true Champagne that I've typically seen for about $21 — it's rare to find a large bottle of the stuff at such a low price.

This variety is a little lighter and fresher than some Champagnes, but if that doesn't bother you, it's a total winner.

Roederer Estate makes a stunning $20 sparkler.

If regions don't matter to you, try this pick from Roederer Estate.

Some big Champagne brands purchase land and make Champagne-style sparkling wines worldwide. In this case, Louis Roederer bought property in Northern California's Anderson Valley.

Its sparkling brut is a delight and I've seen it for $20 to $30 a bottle. In comparison, the brand's true French Champagne goes for closer to $60 to $80.

I like the Californian Roederer Estate stuff so much that I served it at my own wedding.

If you've got Champagne taste on a beer budget, try cava.

Choosing cava is a great way to save money on sparkling wine.

The Spanish sparkler uses the same production method as Champagne but rarely costs more than $20 a bottle. Costco even has one from Blanchard Perez that I've seen for under $10.

Cava is generally dry, with little to no sweetness. I love serving it with appetizers and tapas.

I've also found solid sparkling rosés at Costco.

The only thing more on trend than sparkling wine is sparkling rosé, and Scharffenberger Cellars has a bottle for around $20 at Costco.

The affordable Californian wine is made from grapes grown in Mendocino County and has a cheerful effervescence.

It pairs well with light dishes such as salads, shrimp cocktail, and smoked salmon dips.

For when only fancy vintage Champagne will do, turn to Henriot.

I wanted to include one special, pricier wine on the list, and that spot went to the $150 bottle of Henriot I found at Costco.

It's a vintage Champagne, which means all the grapes were harvested in the same year.

Henriot has been around for over 200 years, and it's one of the few larger brands that's still independent and family-owned. For me, this Champagne hits all the marks for complexity, flavor, acid, and finish.

This story was originally published on February 19, 2025, and most recently updated on October 19, 2026.

• I made chili recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.
• Garten's recipe, which didn't call for any beans, didn't really feel like traditional chili.
• One of my favorites had white beans and chicken, a far cry from a traditional beef chili.

Cold weather is always better with hearty meals, like a warm bowl of chili.

In search of the best one to make on repeat all fall and winter, I tried recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.

Here's how the dishes turned out, and which ended up being my top picks.

I started with Garten's recipe, which didn't feel familiar to me at all

Garten's chicken chili recipe, which I found on the Food Network website, seemed fairly straightforward.

I needed easy-to-find ingredients like yellow onion, minced garlic, red bell peppers, yellow bell pepper, chili powder, cumin, dried red-pepper flakes, cayenne, basil, chicken breasts, and cans of whole peeled plum tomatoes in puree.

I simmered the onions and garlic until translucent, added the spices and herbs, diced bell peppers, and whole tomatoes, and cooked for about half an hour.

This mixture was very similar to a chunky pasta sauce.

Instead of roasting the chicken breasts, I sautéed them in a pan

Though the recipe said to split olive oil-covered chicken breasts and bake them in the oven, I decided to sautée them in a pan since it seemed more efficient.

I sautéed them for about 12 minutes on each side, diced them, and combined them with the tomato-and-pepper sauce.

I let the chili simmer for another 20 minutes.

Garten's recipe didn't quite satisfy my chili craving

This recipe wasn't as hearty as a typical chili and had a strong tomato flavor and a lot of bell-pepper chunks.

The chicken was juicy but could have benefited from a different, more potent seasoning blend.

Topped with shredded cheese, it was filling, but not what I would want if I were in the mood for a traditional chili.

A few of my Filipino relatives tried this chili and loved it on top of white rice without cheese, though.

The next recipe I tried was Drummond's, which felt like a traditional chili

I followed a recipe for Pioneer Woman's "simple, perfect chili" that I also found on the Food Network website.

Its ingredients seemed very classic for a chili with things like ground beef, chopped garlic, tomato sauce, chili powder, cumin, oregano, cayenne pepper, and canned beans.

I was surprised to see masa harina, a dried maize-based flour often used as a thickening agent, as an ingredient.

Drummond's recipe was super easy, though I made a substitution

To start, I browned ground beef in a large pot with minced garlic and drained the fat.

I added chili powder, cumin, oregano, and cayenne pepper to the meat and incorporated the tomato sauce.

After stirring, I let the chili simmer for an hour, adding a half cup of water when the mixture looked a bit dry.

I didn't have masa harina, which needed to be turned into a paste for this recipe, so I substituted it with corn grits.

To do so, I mixed the grits with water and stirred them into the chili. Then, I drained and rinsed my cans of pinto and kidney beans, and added them to the mixture along with more seasonings and salt to taste.

I let all of that simmer for about 10 minutes.

Drummond's recipe made an excellent traditional chili

Drummond's easy-to-make recipe was meaty, hearty, and filling.

It was nice and thick, and I liked the ground beef and texture from the pinto and kidney beans. The cumin and spices added a warm flavor, too.

For me, it checked all the boxes for a tasty chili.

De Laurentiis uses ground chicken in her chili recipe

Next, I tried De Laurentiis' recipe for white bean and chicken chili as found on the Food Network website.

The ingredients were fairly simple, including ground chicken, onion, cumin, chili powder, Swiss chard, canned cannellini beans (or other white beans), frozen corn, fennel seeds, chicken stock, and red-pepper flakes.

For serving, she suggested topping the chili with Parmesan and chopped parsley.

To start, I simmered chopped onions and minced garlic until translucent and added ground chicken, salt, cumin, fennel, oregano, and chili powder.

After the meat cooked through, I added the roughly-chopped Swiss chard, beans, corn, and chicken stock.

Per the recipe, I made sure to scrape the browned bits off the bottom of the pot

I let the mixture simmer for about an hour, added chili flakes, and cooked for about 10 more minutes.

When plating, I sprinkled Parmesan and parsley on top.

This chili had some great flavors

De Laurentiis' chili wasn't particularly conventional — with the Swiss chard, ground chicken, and Parmesan — but I thought it was tasty.

I enjoyed the savory flavor of the crunchy corn, tender white beans, and vegetal Swiss chard. The stock and ground chicken gave this a rich, meaty taste, too.

I thought this was the perfect, comforting bowl of chili.

For me, the recipes from Drummond and De Laurentiis tied for first place

I loved both Drummond's traditional chili and De Laurentiis' chicken version for their hearty, savory, and complex flavors.

They were different types of chili, but equally delicious for game day.

Though Garten's recipe wasn't bad, the chunky texture wasn't my favorite, and it just didn't do it for me in terms of what I look for in a chili.

Check out the other celebrity-chef recipes we've put head-to-head so far.

This story was originally published on February 11, 2022, and most recently updated on October 19, 2026.

“As a child, I thought of the burrito as something predictable, filling, and reliable. It would be years before I saw it as a source of political conviction; something that once split my family’s loyalty between their hungry children and a revolutionary cause.” In this essay at Orion, Victoria Blanco writes about her Abuelita, whose family had owned a burrería in downtown Juárez during the Mexican Revolution, and how she worked hard there through childhood, making burritos for Pancho Villa’s troops—an army fighting for a better life for the next generation. “The food we ate was built for movement,” she writes, “the same way we were.” Blanco reflects on the burrito as a symbol resistance, the borderland, and belonging.

I found the unspoken parts of Abuelita’s childhood when I was working in a university archive as a student, examining photographs no one in my family had ever seen. One image stopped me completely: a rooftop terrace at the Paso del Norte hotel, where well-dressed Americans held cocktails and binoculars, watching the war across the river as though it were a form of entertainment. On the other side of that same river—a river with two names, Río Bravo on one bank, Rio Grande on the other—men were falling from gunfire while children went without food so that revolutionaries could have the sustenance they needed to keep fighting. I sat with that photograph for a long time, thinking about my abuelita, a girl somewhere in that city while Americans sipped cocktails and watched her world from a hotel roof.

The meal kit delivery service denies the allegations, saying it found claims to be ‘entirely without merit’

Workers at a HelloFresh facility in Newark, New Jersey have claimed in court documents that they were verbally and physically abused and denied regular bathroom breaks, with one former worker telling the Guardian he experienced incontinence issues as a result.

The newly proposed amended complaint comes in a class action lawsuit first filed in August 2024 against the food prep service giant and staffing agencies. A New Jersey state court judge is expected to review the amended complaint in a hearing scheduled for 23 October.

Spar pilot scheme will test whether heirloom fruit can thrive in today’s commercial and environmental conditions

Only about 10 of the 2,000 types of apples growing in Austria can be found in supermarkets among the polished, pristine fruit usually on display – a sad ratio according to fans of historic varieties being primed for a comeback.

One of the country’s biggest retail chains has embarked on a pilot rollout of unusual and long-forgotten apples enjoyed in previous centuries, riding an international trend of reviving heirloom fruit and vegetables.

• I tried Gordon Ramsay's 10-minute pasta, which he often makes for his family.
• The dish features a turkey and leek sauce and is topped with crispy sage breadcrumbs.
• Ramsay's delicious pasta was light and bright. It's perfect for a busy week.

Gordon Ramsay has never let me down when I need a quick recipe, whether it's a 15-minute Bolognese or a 10-minute bacon cheeseburger.

So I was ecstatic when I discovered that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes.

The very first recipe I tried from "Ramsay in 10" was a turkey and leek pasta with crispy sage breadcrumbs.

"For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house."

Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks.

To make Ramsay's 10-minute pasta for four, you'll need:

• 17 ounces of fresh penne or fusilli pasta
• 14 ounces of ground turkey
• ¾ cup of heavy cream
• 4 sage leaves
• 4 regular shallots (or 2 banana shallots)
• 3 garlic cloves
• 2 leeks
• 1 lemon
• A handful of flat-leaf parsley leaves
• Freshly grated Parmesan cheese (for serving)

To make the breadcrumbs, you'll need:

• 6 tablespoons of fresh breadcrumbs
• 2 sage leaves
• 2 tablespoons of olive oil

Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier.

But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works well with ground chicken or sausage; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do.

Before I started cooking, I needed to prep my ingredients.

First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes.

Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies.

After grating my shallots and garlic, I finely sliced the leeks.

Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. I'm still pretty slow at chopping veggies, so I got my prep out of the way so I wouldn't be stressed about burning anything. I also soaked my sliced leeks in a bowl of cold water to ensure they were fully cleaned.

The recipe took me a tad longer than 10 minutes, but you can follow Ramsay's lead if you're confident in your chopping speed!

I also prepped my fresh breadcrumbs.

I simply tore two slices of bread into pieces and threw them into the food processor.

I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then I added my shallots and garlic to the pan.

I allowed the shallots and garlic to cook for two minutes, stirring regularly.

If you don't have a Dutch oven handy, Ramsay says this recipe also works with a heavy-based frying pan or skillet.

After two minutes had passed, I threw in the turkey and sage leaves.

I broke the turkey up with a wooden spoon and allowed it to cook until the meat was lightly browned, which took around three to four minutes.

While the turkey cooked, I added my leeks to the boiling water.

I let the leeks cook for one minute, per Ramsay's instructions.

I threw in the penne and allowed the noodles to cook until they were al dente.

Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box, and the noodles will taste great.

While my pasta was cooking, I added the cream to my turkey.

I stirred everything together and brought the sauce to a boil. Then I reduced the sauce to a simmer until I was ready to serve.

Next up were the crispy sage breadcrumbs.

I placed a frying pan over medium heat and drizzled some olive oil. Then I added two sage leaves, which I had finely chopped.

I cooked the breadcrumbs until they were crisp and golden brown.

This happens very quickly — make sure to watch the pan carefully so they don't burn!

I drained my pasta and leeks and added the penne to the sauce.

Ramsay recommends saving two to three tablespoons of the pasta water and adding it to the sauce.

I added the finely chopped parsley leaves, along with some lemon zest.

I also added some salt and pepper before giving everything a big stir.

I topped everything off with the sage breadcrumbs.

After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta.

The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious.

Ramsay's 10-minute pasta took me a couple of extra minutes, but the final result was worth it.

I don't usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's recipe.

The sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team.

I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy.

Whether you're longing for a quick weeknight dish or just want a light and bright recipe during the busy season, Ramsay's favorite 10-minute pasta will satisfy all your cravings.

And if you're looking for more recipe inspiration, you can check out my ranking of Gordon Ramsay's pasta dishes.

• I compared turkey sandwiches from Jersey Mike's, Subway, and Jimmy John's to find the best one.
• I wasn't impressed by the bread from Subway or Jimmy John's, but the sandwiches were OK.
• Ultimately, Jersey Mike's was my clear winner with a generously loaded, flavorful turkey sandwich.

When noon rolls around, nothing is more classic than a turkey sandwich, a basic yet delicious staple of many American lunches — and a personal favorite of mine.

To me, a traditional turkey sandwich consists of sliced turkey, lettuce, and tomato stuffed between two mayo-slathered pieces of bread. If there's cheese, it's usually a mild white like Swiss or provolone.

Jersey Mike's, Subway, and Jimmy John's all offer some version of my go-to sandwich, so I set out to find the best one.

To keep things fair, I ordered each chain's regular-size sandwich without any customizations — and to be extra fastidious, I brought out my measuring tape to make sure the advertised inches were accurate, because you truly never know.

Here's how the sandwiches compared.

I started at Jersey Mike's, where I was surprised by an ultra-thick sub.

Jersey Mike's is recognized for its freshly sliced meats, "Mike's Way" preparation, and "juice," otherwise known as oil and vinegar. The Turkey and provolone sandwich came with all of the above.

The menu noted that all cold subs, including the turkey and provolone, are prepared "Mike's Way," which meant with lettuce, tomato, onion, seasonings, and the aforementioned "juice." Sliced turkey and provolone cheese completed the sandwich.

The regular (almost) 7-inch sub cost me $9.80 before tax, or roughly $1.40 per inch.

I enjoyed almost everything about Jersey Mike's turkey sandwich.

This put my homemade turkey sandwiches, which I considered solid, to shame.

Oil, vinegar, oregano, and salt gave an otherwise simple sandwich an incredibly flavorful twist, and it paired beautifully with the soft, crusty-at-the-edges bread. It felt like a hybrid turkey-and-Italian sandwich.

The turkey was surprisingly moist, as was the cheese — which made sense in hindsight, given that I watched the staff slice these ingredients in real time. I expected only a couple of slices of each, but I found at least five of turkey and three of cheese.

I can't say the lettuce, tomato, and onion were crisp, but that's probably because they soaked in "the juice" for the 30-minute drive home. In my opinion, though, the "Mike's Way" preparation was worth slightly soggy produce.

The sub didn't have mayonnaise, which would be a dealbreaker for some, but with brightness from "the juice," I didn't miss it. (Plus, I could always customize the sandwich to add the condiment on.)

My next stop was Subway, where my sandwich seemed like a solid value.

Aside from its 2008 "five-dollar footlong" advertisement, Subway is known for its freshly baked bread and customizable sandwiches. I didn't take advantage of the latter this time, but normally, I prefer building my own.

I ordered the oven-roasted turkey sandwich as is. It came with turkey, provolone cheese, lettuce, tomato, onion, and mayonnaise. I opted for the standard artisan Italian bread.

My sub, which was meant to be 6 inches long, measured a little closer to 5½. It cost me $7.99 before tax, or roughly $1.33 per inch; although narrower, it towered almost as tall as Jersey Mike's.

The oven-roasted turkey sub was OK, but the bread didn't impress me.

Like Jersey Mike's, Subway's sandwich was generous with the turkey. Plentiful, yes, but it was papery-thin and a bit lacking moisture. It reminded me of deli turkey from the grocery store.

On a lighter note, I liked the mild, buttery cheese and crisp lettuce, which tasted especially fresh. The thick tomato slices added a nice, juicy bite.

Those who enjoy raw red onions would appreciate Subway's crunchy slices. They sharpened the flavor, but in my opinion, they were a little too strong for a turkey sandwich.

The most dominant element of this sandwich was the mayonnaise, which was slathered on as if life depended on it. Again, some people might dig it, but it was too much for me.

Most disappointing was the bread. Given that Subway's known for its fresh-baked bread daily, I hoped it would be soft and chewy.

However, the bread in my sandwich seemed so dry that I wondered if it was stale.

My final stop was Jimmy John's, where my sandwich seemed half full.

I hadn't been to Jimmy John's in a few years, but I was excited to see if it still had its fresh French bread that so many people rave about.

The Turkey Tom included turkey, lettuce, tomato, and mayonnaise. No cheese, but I figured if the sandwich was good, it wouldn't need it.

My turkey sandwich cost $7.99 before tax, or about $1 per inch.

Although it didn't seem to have much filling, I was impressed by its 8-inch length.

Unfortunately, I felt the sub lacked flavor and substance.

If thin and slim is your forte, Jimmy John's sandwich will be right up your alley. However, for something satisfying, it wouldn't be my first choice.

To its credit, the sandwich had juicy turkey slices and mayo that tasted like Hellmann's. (After checking the website, I confirmed that it actually was.)

But I felt the sub lacked pizzazz, probably because it didn't contain onions, cheese, or much of anything at all. I missed the cheese most.

I could customize it to include those things next time, but I'm not sure I'd come back for this sandwich.

The bread didn't wow me either.

I expected Jimmy John's bread to be a redeeming factor since, according to the chain's website, it bakes fresh loaves every four hours, but it was mediocre at best.

It might have been softer had I eaten it at the restaurant, but after the drive home, it wasn't particularly pillowy.

Overall, I found this sandwich forgettable — something I could easily make at home with a few simple ingredients. If I did so, I'd certainly add cheese.

I'd only order one sandwich again.

Even though it came out the priciest per inch, Jersey Mike's turkey sub felt like the best value. Its substantial weight, well-balanced ingredients, and signature "juice" set it apart from the pack.

The wet produce was my only major complaint, and I definitely would not try to eat this drippy, messy sandwich in a car or on the go.

Subway and Jimmy John's also offered passable turkey sandwiches, and if I were in a pinch, I'd be fine with either. However, for a truly special, memorable sub, Jersey Mike's did it for me.

I had only eaten at the chain once before, and I will certainly be back after this.

When reached for comment, a Subway spokesperson provided the following statement:

"For over 60 years, Subway has been built on customization. While we offer standard builds, every freshly made sandwich can be tailored to a guest's preferences, from adding extra cheese and protein to swapping veggies and adjusting condiments. We celebrate our guests' individual tastes and encourage them to make each meal their own."

Business Insider reached out to Jersey Mike's and Jimmy John's for comment.

• Ultra-processed foods are everywhere, but some additives are worse than others.
• Elizabeth Dunford is a nutrition epidemiologist who studies additives and health issues.
• She avoids two types of additives when she sees them on a food label.

Elizabeth Dunford isn't trying to make grocery shopping an impossible task.

Dunford is a nutrition epidemiologist who studies additives in ultra-processed foods and their impact on health.

It's not realistic to avoid packaged foods altogether, Dunford, who is based at the University of North Carolina at Chapel Hill, told Business Insider. They make up around 70% of the US food supply.

So, she focuses on buying foods for her family that have a low "additive load" overall.

"I try and avoid things in general that have a lot of additives, but you can't avoid everything," said Dunford, who is a mom of two. "If you pick it up, you turn it over, and you don't recognize half the ingredients, it's probably not a good choice," she said.

She has taught her kids that eating enough vegetables, protein, and calcium will "keep their brains and bodies healthy," and that there's a time and a place for treats, but it's not good to have too many. "It is the everyday food and drink choices that really matter to me," Dunford said.

Ultra-processed foods contain ingredients you wouldn't find in a regular kitchen, like emulsifiers and thickening agents. They tend to be ultrapalatable, meaning they contain an irresistible combination of sugar, salt, and fat, and have long shelf lives. They can be anything from potato chips and soda to packaged bread and yogurt.

A diet high in this type of food has been linked to a higher risk of chronic diseases, including type two diabetes, cardiovascular disease, cancer, and depression.

While she finds it unrealistic to cut out all additives, Dunford shared the two additives that she won't buy.

Synthetic dyes

Dunford avoids buying products that contain synthetic dyes for herself and her family. "I will allow it at a birthday party. That's about it. Day-to-day, they're not allowed in our house," she said.

The dyes, which are typically made from petroleum, are used to give food products colorful appearances. If you're looking out for them on a label, scan for a color and a number.

Dunford said that although the dyes are common in candy and junk foods, they can be used in anything from blueberry bagels to spinach wraps. Instead of avoiding any particular food, she checks labels to find a version without synthetic dyes.

"There are definitely enough alternatives out there that there is no need to buy products for my kids that contain synthetic dyes," she said.

Synthetic dyes are not proven to harm everyone who consumes them, but evidence suggests they can worsen hyperactivity or attention-related behavior in children who are sensitive to them. Dunford said her son is on the ADHD spectrum, and that she would notice a difference in his behavior when he had brightly colored foods.

"My son, like many kids his age on the ADHD spectrum, and I noticed he became horrible when he would have brightly colored foods," Dunford said.

In January 2025, the FDA banned Red Dye 3, a dye that gives foods like candy, frosting, and bacon a cherry red color, because it was linked to cancer in an animal study. It has not been found to cause cancer in humans, but has also been associated with behavioral issues in some children.

In April 2025, the FDA announced that it would be phasing out a number of other synthetic dyes, including Red 40, Green 3, Yellow 5, Yellow 6, Blue 1, and Blue 2.

Phosphate additives

Dunford tries to avoid buying products with phosphate additives such as phosphoric acid, dicalcium phosphate, tricalcium phosphate, disodium phosphate, sodium phosphate, and lecithin.

Studies suggest that phosphate-based additives are present in up to 56% of packaged foods in the US and that they raise blood phosphate levels more than the phosphate that naturally occurs in foods such as meat, seafood, and dairy. Soda, processed meats, and fast food all commonly contain phosphate additives, but they can also be used in everyday staples like yogurt and bread.

Dunford won't buy major culprits like soda at all, but for other products like yogurt, she makes sure to find versions without them.

"Children are getting really highly exposed to these additives and they can really cause a lot of problems with bone health, with kidney health," Dunford said.

The body needs phosphate, which is a mineral, for healthy bones, teeth, cells, and energy production. But too much phosphate in the blood can be harmful, especially for people with chronic kidney disease, whose kidneys are less able to remove excess phosphate.

Calcium and phosphate are both used to build bones, and the kidneys help keep their levels balanced in the bloodstream. When phosphate builds up, it can disrupt this balance and trigger hormonal changes, including higher levels of parathyroid hormone, a hormone that regulates calcium in the blood. Over time, this can cause calcium to be released from bones, weakening them.

Although studies suggest that phosphate additives can temporarily affect the phosphate-calcium balance in healthy people, more research is needed to understand if these ingredients can cause health issues over time. Regardless, Dunford prefers to err on the side of caution.

"You're not going to get it perfect. It's okay, but just take that extra step, look at the label," Dunford said.

We went aboard a cruise ship navigating some of the world's most dangerous waters. In the Arctic, drifting icebergs, sea ice, sudden storms and fierce winds make sailing unpredictable. Yet every year, around 100,000 cruise passengers travel to Greenland to explore its remote coastline and experience one of the world's last great wildernesses.

• I've made dozens of Ina Garten's recipes, and some of her dishes are perfect for fall.
• Garten's chicken chili is quicker and lighter than your traditional chili recipe.
• And her weeknight Bolognese and rigatoni with sausage will keep you cozy as temperatures dip.

This year's descent into fall has been more of a crawl, but I think we're all ready for some cozy weather.

And what better accompaniment to a classic rom-com and your favorite sweater than a dish by Ina Garten?

The "Barefoot Contessa" star has built a whole career on recipes that are easy and comforting. I've made dozens of Garten's dishes, so I decided to look back and find a few that I think are perfect for this busy season.

From a Bolognese that's ready in 30 minutes to a cake packed with the flavors of autumn, these are Garten's best fall dishes.

Ina Garten's breakfast sandwiches will energize you for chaotic fall mornings.

The start of fall is so hectic. Work ramps back up, school is back in session, and the prep and stress of the holidays begin to creep in.

Travel-friendly and loaded with protein, a breakfast sandwich is just what you need. And Garten's version only requires five ingredients: English muffins, whole milk, avocado, bacon, cheddar cheese, and eggs that you can cook in the microwave.

The microwave eggs are surprisingly creamy, and the sandwich is deliciously filling.

Everything in Garten's breakfast sandwich works so well together. She recommends using thick-cut applewood-smoked bacon, which provides a crispy contrast to the soft eggs. Spreading the avocado on the bottom adds both flavor and nutrients, and I love the tanginess of the sharp white cheddar.

If you're making this sandwich for more than two people, I recommend cooking the eggs on the stove rather than in the microwave to save time. But this is a great recipe to teach your kids so they can make breakfast on their own. And if you're a college student, you could easily whip this up in a dorm.

Get the full recipe for Ina Garten's bacon, egg, and cheddar sandwich here.

Making a huge batch of Garten's homemade chicken stock has been my fall tradition for years.

I began testing Garten's soup recipes in 2023 and knew something was missing after I kept using boxed stock. "Store-bought is fine!" might be Garten's most famous catchphrase, but she believes homemade chicken stock is akin to "liquid gold."

"Nothing available on the market has the depth of flavor or richness of stock you've made yourself," she wrote in "Go-To Dinners," her October 2022 cookbook. "It contributes such great body and aroma to so many dishes. Plus, having a big pot of chicken stock simmering away on my stove just makes me feel good."

Garten's stock is packed with flavor because it involves simmering three roasting chickens for hours alongside carrots, onions, celery, parsnips, garlic, and plenty of herbs.

There's no flavor left in the chicken once the stock is ready. If you'd rather save the meat for meals, you can always take the chicken out once it's cooked through and continue to simmer the aromatics. I also recommend freezing chicken bones so you always have some on hand for more stock.

The recipe makes enough stock to last through the winter, and it provides the base for so many delicious soups.

Garten's recipe provides nearly nine quarts of stock, and you can store it in the freezer for up to six months.

My absolute favorite Barefoot Contessa soup to make with the stock is Garten's chicken pot pie soup, which I whip up anytime my fiancé and I are craving a bowl of comfort. Her ravioli en brodo is a delicious twist on chicken noodle, while her Italian wedding soup is light and bright.

If you want to switch things up from soup, you can also use the stock to make Garten's one-pot chicken and orzo — another delicious meal for chilly nights.

Get the full recipe for Ina Garten's homemade chicken stock here.

Garten's chicken chili is a lighter twist on the traditionally hearty dish.

Garten served traditional chili for two decades at the specialty food store she ran in the Hamptons before becoming a cookbook author and Food Network star.

When Garten decided to switch up the chili and use chicken instead of beef, it became even more popular than the original recipe.

The dish also features red and yellow bell peppers, fresh basil, and a variety of seasonings, including chili powder, ground cumin, and red pepper flakes.

Garten serves the chili topped with green onions, cheddar cheese, corn chips, and sour cream.

When I first made Garten's chicken chili for some friends, they said it made them feel "so warm and cozy."

The tomatoes and spices build a rich broth, and each bite of chicken is so tender and juicy.

It's also a great dish for hosting because you can lay out the toppings in individual dishes, allowing everyone to personalize their bowl to their own preference.

Plus, who doesn't love a bowl of chili on football Sunday?

Get the full recipe for Ina Garten's chicken chili here.

Garten's weeknight Bolognese is ready in 30 minutes.

My pasta cravings always hit when temperatures start to dip. And during this busy season, Garten's weeknight Bolognese is a perfect fit.

The recipe includes ground sirloin, crushed tomatoes, heavy cream, Parmesan cheese, and fresh basil, but it's designed to be adaptable and pantry-friendly.

Garten says you could easily swap the sirloin for any ground meat and skip the cream and basil if you need. And while she recommends using orecchiette, any dried pasta will work with this recipe.

My family couldn't get enough of Garten's speedy Bolognese.

It's pretty incredible how much flavor Garten manages to create in a dish that traditionally simmers for hours on end. The rich sauce bursts through every bite of the small pasta shells, which I personally loved for this dish, and the freshly grated Parmesan cheese on top makes it feel extra comforting and indulgent.

"It's a very meaty, very hearty pasta," my dad said before declaring that the dish was "perfect."

We loved the dish so much that it earned the second spot in my ongoing ranking of Barefoot Contessa pasta dishes.

Get the full recipe for Ina Garten's weeknight Bolognese here.

If you're searching for a cheesy pasta with little clean-up, Garten's one-pot dish is the perfect fit.

The rigatoni pasta is paired with sausage and fennel, plus some onion, garlic, heavy cream, freshly grated Parmesan cheese, and a few additional ingredients.

It all comes together in a big pot or Dutch oven, and you'll have dinner on the table in an hour.

Garten says this pasta is one of her "all-time go-to dinners."

"You can make the whole thing in one big pot, bring it to the table, and everyone loves it," Garten told her viewers in a 2017 episode of "Barefoot Contessa."

With its beautiful golden hue and rich, meaty sauce, Garten's one-pot pasta is the kind of dish that lifts your spirits. There's also lovely depth to the flavor, thanks to the sweet sausage, salty Parm, and the bite from the fennel.

Get the full recipe for Ina Garten's rigatoni with sausage and fennel here.

As with her chicken chili, Garten developed the recipe for her apple spice cake at the Barefoot Contessa store.

"We used to have all kinds of cakes like this out on the bakery counter, and you could come buy a whole cake, but you could also buy a piece," Garten said in an early episode of her Food Network show. "It's not fancy, just really delicious and earthy, and you always want to come back for more."

The recipe includes Granny Smith apples, rum, raisins, pecans, and plenty of sugar and spice.

The cake is packed with autumn flavors.

Soaking the golden raisins in rum gave them a flavor that almost reminded me of caramel, and their sweetness helped temper the Granny Smith apples' sourness. All the spices infused the moist cake with a warm nuttiness, while the pecans added some delicious crunch.

I followed Garten's advice and tried the cake with some ice cream and caramel, which were delicious additions. But the cake isn't super sweet, so you could also enjoy it on its own with some tea or coffee for breakfast.

Now it's really starting to feel like fall.

Get the full recipe for Ina Garten's apple spice cake here.

Is there a dish you love making in the fall season? Share it with us in the comments. And check out more easy recipes here.

• Los Tacos No. 1 came under fire on social media after receiving a private equity investment.
• Some fans feared the beloved New York City Tijuana-style taco chain would lose its iconic flavor.
• The chain's CEO told Business Insider they will scale cautiously, preserving quality and low prices.

Christian Pineda, CEO and cofounder of Los Tacos No. 1, couldn't fall asleep.

He was caught in a scroll of enraged social media posts. The storm of customer indignation followed news last month that the beloved New York City taco chain had received an investment from the private equity firm TSG Consumer. The internet seemed convinced their favorite carne asada and adobada tacos would lose their quality, and Pineda had not expected the reaction.

To remedy the situation, he said he felt it was his duty to address his customers directly. He woke up at 4:30 the next morning to clear the air.

"No, we're not going to start charging extra for guac. We're not switching to horse meat. And no, we're definitely not messing with the tacos," read the Instagram post published September 4.

"I wanted to keep it simple, honest, and comical too at the same time," Pineda told Business Insider. "I saw it as inspiring, honestly, to really prove our customers wrong — that private equity is not always bad."

Colin Welch, managing director and head of New York at TSG Consumer, said the backlash among some underscored what TSG saw in the taco business to begin with: a "cultlike following" customer base protective of the food, and an experience that made Los Tacos a "New York institution."

"It's our responsibility to show those skeptics that it's going to be exactly the same Los Tacos experience, and that nothing's going to change for the worse," Welch said. "We got to show them, not tell them, and that'll happen over time."

The PE firm, founded in 1986 and with $14 billion in assets under management, also has investments in food names Pura Vida Miami, Crumbl, and Dutch Bros Coffee. TSG declined to disclose the terms of the deal or the amount it paid for its investment in or stake in Los Tacos No. 1, which opened in 2013.

Welch said the firm plans to let Pineda and his team run the show, while TSG will provide guidance on future expansion. He pointed to Pura Vida Miami, a lifestyle café chain founded in Miami. It grew from locations in two states to seven since TSG announced its minority stake in 2025.

Pineda said the chain focused on finding an investor that would allow Los Tacos No. 1 to scale in a "cautiously smart" way. With 10 locations in Manhattan and a sister location, Los Mariscos, at Chelsea Market, the taco chain wants to continue expanding into other boroughs and markets. It's looking to open a new location in Brooklyn before the end of the year, and another three new locations are planned to open in 2027.

The PE investment comes after 13 years of growth in New York City — a journey that began with three architects and the search for a good taco.

Selling an experience

Pineda and his co-founders, Tyler Sanders and Kyle Cameron, moved from California to New York City in 2010. They lived together in a one-bedroom apartment in the West Village, where Pineda and Sanders, both architects, spent days knocking on doors to find jobs. They found jobs, but there was one thing they could not find wherever they looked — a good taco.

The three men had been raised on Tijuana-style tacos. Pineda was born in San Diego but was raised between there and Tijuana, where his parents are from. Meanwhile, Sanders and Cameron were born in Brawley, California, a city near the border with Mexicali.

Thus, the "No ticket, No taco" order model was born. Customers get a ticket from the cashier, and then have to find and give it to one of the many "taqueros," or cooks, working at once. They can then give the taquero specific instructions for their tacos and watch them prepare the food in front of them. The interactive experience is designed to induce an organized chaos, brought to life by Mexican folk music in the background as the staff speaks in Spanish among themselves.

Growing and scaling a business in NYC

It's no secret that the Big Apple is expensive, and as the cost of living increases, so do expenses for businesses like Los Tacos No. 1.

Since they opened, annual revenue has grown by around 30% each year, and they currently serve about 1,200 customers per day, with an average check of about $20, Pineda said.

In recent months, the expenses that have increased the most are beef, limes, avocados, and tomatoes, Pineda said. Beef prices were 5.9% higher in August 2026 than in August 2025, and they are forecast to increase a total of 9.4% this year, according to the US Department of Agriculture.

To adjust to these increases, the chain keeps other expenses "tight, lean and sustainable," and will not raise prices or cut quality because of a temporary spike, Pineda said. To keep up, the business has to "be efficient in everything else," Pineda said.

"Our idea was always you need to have the best taco and the cheapest taco," Pineda said. "Our carne asada started at $3.50 in 2013. Now our carne asada tacos are $5.95 after 13 years, so we take pride in that."

Pineda sees the new partnership with TSG Consumer as an opportunity to grow the company while preserving its quality, and maybe going public one day, debuting by ringing the opening bell on a stock exchange.

"We want to be in a room where we're with people who have done 100, 200, 1,000 locations. We haven't done that," he said. "We partner up with them because of their knowledge and the people that they've worked with, the brands that they've helped with — a big goal has been if we can ring the bell — that'd be amazing."

A Vigna Clara lo chef Marco Benedetti reinventa il rito più irresistibile della tavola italiana: a ogni portata il suo pane. Tra grani antichi, lievito madre e abbinamenti ricercati, nasce il bread pairing.

E pensare che una volta a Roma bastavano due parole: «Passame er pane». Quando il pane serviva a raccogliere il sugo rimasto nel piatto, possibilmente quando nessuno guardava. Oggi quella che le nonne chiamavano semplicemente scarpetta è diventata una raffinata esperienza gastronomica. Con tanto di nome inglese, naturalmente: bread pairing. Perché anche il gesto più italiano del mondo, per diventare di tendenza, deve concedersi una spruzzata di internazionalità.

Succede a Roma, nel quartiere Vigna Clara, dove lo chef Marco Benedetti, 34 anni, ha deciso di promuovere il pane da comparsa a protagonista. Nel suo ristorante Gordito, inaugurato nel settembre 2025, non esiste il solito cestino abbandonato sul tavolo: ogni preparazione viene accompagnata da un pane studiato appositamente per esaltarne sapori e consistenze.

Dalla scarpetta clandestina al pane su misura

L’idea nasce da una passione coltivata tra Sicilia e Alto Adige, passando per cucine prestigiose come quella del Signum di Salina e dello chef Norbert Niederkofler. Nel laboratorio di Gordito si lavora quotidianamente con lievito madre, lunghe fermentazioni e farine selezionate: Tumminia siciliana, farro, grano arso e antiche varietà cerealicole. Il risultato è un percorso nel quale la focaccia al rosmarino incontra scampo e lardo, il pane di grano arso accompagna la lingua con chimichurri fermentato e le tagliatelle al ragù di cinghiale trovano il loro compagno ideale nel pane di mais. Insomma, la scarpetta non arriva più alla fine, quasi di nascosto: entra dalla porta principale e si siede a capotavola.

L’origine del termine

L’origine dell’espressione “fare la scarpetta” non è del tutto certa, ma le interpretazioni popolari sono gustose quanto il gesto che descrivono. Secondo una delle ipotesi più diffuse, il nome deriverebbe dalla somiglianza tra il pezzetto di pane utilizzato per raccogliere il sugo e una piccola scarpa, capace di scivolare sul fondo del piatto ripulendolo. Un’altra spiegazione richiama invece la povertà contadina, quando non si sprecava neppure una goccia di condimento e il pane diventava lo strumento indispensabile per recuperare ogni avanzo. C’è poi chi collega il termine all’antica abitudine di utilizzare il pane come una sorta di spugna alimentare. Nessuna di queste teorie gode però di una conferma etimologica definitiva. Quel che è certo è che la scarpetta rappresenta uno dei gesti più autentici e irresistibili della cucina italiana. Quello che un tempo poteva apparire come una trasgressione al galateo oggi, come dimostra anche questo articolo, viene rivalutato persino nell’alta ristorazione.

Cinque portate, 40 euro e il galateo va in pensione

Il percorso comprende anche fegato e cipolle serviti con un panino al cacao e noci. Gran finale con brioche di Tumminia, caprino e frutti rossi. Prezzo della degustazione: 40 euro a persona. Naturalmente non manca il menu alla carta, ma la provocazione gastronomica è chiara: il pane non è più un accessorio gratuito, bensì un ingrediente da progettare con la stessa attenzione riservata alle portate principali.

Una piccola rivoluzione che restituisce dignità a un’antica abitudine popolare. Con una differenza: un tempo la scarpetta era il modo migliore per non lasciare nulla nel piatto. Oggi si è trasformata in una filosofia culinaria.

L'articolo Quando la “scarpetta” diventa gourmet: ora anche il pane si sceglie come il vino. E il galateo si arrende proviene da Affaritaliani.it.

Whether it was youngsters proving their skills or state sabotage, Europe’s most hacked country was left with a mountain of waste after food began cooking in freezers

Shortly before midnight last Sunday, the digital thermostats controlling hundreds of supermarket cold aisles across France began to flicker and rise.

In a “bizarre and unprecedented” cyber-attack, hackers had remotely overridden the temperature settings on thousands of freezers, fridges and chiller cabinets pushing them from as low as -27C (-16.6F) to well over 50C (122F).

• In 1946, Chick-fil-A founder S. Truett Cathy opened the Dwarf Grill in Hapeville, Georgia.
• In 1967, Cathy opened the first Chick-fil-A and invented the restaurant's iconic chicken sandwich.
• Chick-fil-A is now the third-largest restaurant chain in the US.

Eighty years after Chick-fil-A founder Truett Cathy opened his first restaurant, Chick-fil-A is now the third-largest restaurant brand in the country.

The family-owned chain has since grown to more than 3,200 US restaurants and generated nearly $24 billion in US systemwide sales in 2025, trailing only McDonald’s and Starbucks, per Technomic's Top 500 chains report.

The chicken chain's rise has not been without controversy.

Chick-fil-A faced widespread backlash in 2012 after Cathy's son Dan, then the company’s CEO, publicly opposed same-sex marriage, while the company and its foundation were criticized for donations to organizations with anti-LGBTQ+ positions.

This week, current CEO Andrew Cathy declined to directly address the company’s history or state its position on LGBTQ+ equality in an interview with NBC, instead saying Chick-fil-A is focused on hospitality and welcoming everyone who comes through its doors.

Here’s how Chick-fil-A grew from a small Southern diner into a fast-food powerhouse.

Chick-fil-A's origin story began when Truett Cathy opened the Dwarf Grill in Hapeville, Georgia, in 1946.

The small roadside diner was later renamed when it became one of the chain's "Dwarf Houses." The original location previously served as one of 12 Chick-fil-A locations, offering modern favorites and items from the original restaurant's "blue menu."

The first official Chick-fil-A locations were located in shopping malls.

The first restaurant to bear the name Chick-fil-A opened in the Greenbriar Mall in Atlanta in 1967.

According to the company, the restaurant occupied just 384 square feet, and some have credited the chain with being an "early pioneer" of what would become the modern mall food court.

Chick-fil-A opened its first stand-alone restaurant in 1986 in Atlanta.

Free-standing locations are now the norm for Chick-fil-A, and mall locations are much less common.

Chick-fil-A also experimented with drive-thru-only restaurant locations.

The first-ever drive-thru-only Chick-fil-A restaurant opened in 1993 in Greenville, South Carolina. By eliminating dining rooms in these locations, the restaurants were designed to be faster and more convenient for customers.

Today, there are more than 3,000 Chick-fil-A restaurants in North America.

The chain, which was founded in Georgia, still has its headquarters there, and is regarded as a "Southern" fast-food chain. However, restaurants can actually be found in 48 different states as well as Washington, DC.

In 2019, Chick-fil-A expanded internationally by opening its first location in Toronto. Later that year, the chain opened its first restaurant in the United Kingdom.

The chain now has locations across Canada, Puerto Rico, the UK, and Singapore.

Before Chick-fil-A began using a cow as its mascot, the chain was represented by — perhaps unsurprisingly — a chicken.

The chain's tag line used to read, "The best thing that ever happened to a Chicken."

Now, Chick-fil-A's slogan pays homage to its most famous menu item — its chicken sandwich.

The "A" in Chick-fil-A comes from both a play on the word "fillet" and a nod to the "grade-A top quality chicken" used in Chick-fil-A's chicken sandwiches.

However, the chain also still uses cows and the words "Eat Mor Chikin" to bring customers through its doors.

The "Eat Mor Chikin" slogan, accompanied by two "rebel cows," debuted in 1995 on an Atlanta billboard, according to the company.

The campaign quickly gained traction and is now regarded as one of Chick-fil-A's most famous and successful advertising campaigns.

The original Dwarf Grill menu served diner favorites like breakfast and burgers.

Menu items included everything from waffles to sandwiches, steak and potatoes, and the chain's famous Hot Brown, a hot casserole dish made with lean white meat chicken, gravy, mashed potatoes, cheese, and bacon. 

Today, Chick-fil-A still serves breakfast, but the menu items look much different.

Launched in 1986, the first item added to the breakfast menu was the Chick-fil-A chicken biscuit.

Today, the Chick-fil-A menu typically includes more than 50 items.

At the Dwarf Grill, Truett Cathy's first restaurant, you could order burgers.

The Dwarf Grill served both hamburgers and cheeseburgers, which the restaurant's menu said were made from "100% choice beef, chopped in our kitchen." Served on a large toasted bun, the menu also boldly said that "they're the best."

Business Insider's Hayley Peterson tried the burger for herself when she visited the Dwarf House, and she found the patty "thick and flavorful" and that the cheese "melted perfectly between the patty and the bun."

You won't find burgers on any Chick-fil-A menus, but you will find the chain's famous chicken sandwich.

In 1964, Truett Cathy created the recipe for Chick-fil-A's original chicken sandwich: a fried, boneless chicken breast nestled between two buttered buns and topped with two pickles.

Though the sandwich soon shot to popularity at the Dwarf House, the invention was odd compared to other fast-food offerings and food tastes of the time.

However, Cathy's bet on chicken would soon pay off.

Though Chick-fil-A has expanded immensely since the launch of its chicken sandwich, the recipe has remained virtually the same.

In 1989, Chick-fil-A added a grilled chicken sandwich to its menu.

Introduced as a health-conscious option for Chick-fil-A customers, Cathy introduced the original grilled chicken sandwich alongside the deluxe grilled chicken sandwich, which included the same pickle-juice-marinated grilled chicken, pickles, and white bun, along with lettuce and tomato.

According to the restaurant's website, Cathy tested more than 1,200 recipes to perfect the chain's grilled chicken recipe.

Chick-fil-A revolutionized its menu yet again when it launched its spicy chicken sandwich nationwide in 2010.

"While we recognize that not everyone enjoys spicy food, for the growing customer constituency that does, our Spicy Chicken Sandwich offers a unique, well-balanced and craveable spicy flavor," William F. Faulk, Chick-fil-A's vice president of innovation and new ventures, said in a press release at the time.

A precursor to Chick-fil-A's famous fries was its fried okra, a traditional Southern favorite.

"The batter on the outside is light and crispy, and the okra inside is hot and juicy, with a hint of salt," Business Insider's Hayley Peterson said in a previous article.

Today, the chain's waffle fries are a beloved menu item.

The chain began selling waffle fries in 1985, with the unique shape chosen as a perfect vehicle for dipping sauces.

In 1982, chicken nuggets were added to the menu.

The first Chick-fil-A nuggets came in a six-count box, inspired by customers asking restaurant employees to cut up pieces of its signature chicken sandwich so they could eat them by hand or serve bite-sized nuggets at parties.

"We are still serving the same delicious nuggets today that we started with," Shona Jonson, senior manager of culinary, product strategy, and development at Chick-fil-A, once said.

Today, Chick-fil-A chicken nuggets come in 5-, 8-, 12-, or 30-count packs. 

Chick-fil-A introduced grilled chicken nuggets in 2012.

The item first appeared on the chain's kids' menu before being added to the main menu.

Chick-fil-A's success is largely credited to the chain's founder and CEO, S. Truett Cathy, a devout Baptist who built the family-owned business on Christian values.

Cathy's impact on Chick-fil-A is undeniable, from his decades working at the Dwarf Grill to the invention of the chain's famous chicken sandwich.

Another part of Cathy's legacy that contributed to Chick-fil-A's success was its unique process for hiring franchisees, which also upheld the chain's values of "customer first, personal excellence, continuous improvement, working together, and stewardship."

As the creator of the first Chick-fil-A scholarship fund for restaurant employees, Cathy left a legacy that inspired franchisees and employees across the country to continue his mission of building a customer- and employee-focused fast-food chain.

Cathy's son, Dan T. Cathy, led the company as CEO until 2021.

Dan T. Cathy was made CEO in 2013, two years before his father died. Cathy worked alongside his brother, Donald "Bubba" Cathy, who still serves as executive vice president of the chicken chain and president of the company's Dwarf House and Truett's Grill restaurant concepts.

Both Donald and Dan T. Cathy recall growing up in their father's early restaurants, doing odd jobs like scraping gum from underneath tables and spending time in the Hapeville Dwarf House.

Dan T. Cathy stepped down as CEO of Chick-fil-A on November 1, 2021, but still serves as chairman of the company. He was succeeded by his son, Andrew Cathy.

Over the years, the Cathy family and Chick-fil-A have received criticism for their apparent stances on issues like same-sex marriage.

Chick-fil-A's contentious reputation largely stems from donations made by Chick-fil-A to charities criticized for anti-LGBTQ+ positions, as well as comments made by Dan T. Cathy in 2012.

According to a previous article by Business Insider, the Cathy family and Chick-fil-A donated millions of dollars to groups opposing same-sex marriage, from Christian charities to "more extreme" anti-LGBTQ+ lobbying organizations through the WinShape Foundation.

Some of these organizations included Fellowship of Christian Athletes, an athletic organization that, according to Vox, requires applicants to sign a "sexual purity statement" that condemns LGBTQ+ relationships, the Marriage & Family Foundation, which has spoken out against marriage equality, and Exodus International, a group that supported the use of gay-conversion therapy.

Comments made by Dan T. Cathy in a 2012 interview with the Baptist Press quickly prompted backlash from LGBTQ+ activists and organizations.

In the interview, Cathy said that he believed in the "biblical definition of the family unit," or that a marriage should be between a man and a woman.

Protests ensued nationwide, including a number of "kiss-ins" led by LGBTQ+ activists, at Chick-fil-A restaurants across the country, CNN reported.

Others came out in support of the chain and Cathy's comments. Following the controversy and subsequent calls to boycott the brand, former Arkansas Governor Mike Huckabee created a Facebook page encouraging people to participate in "Chick-fil-A Appreciation Day" and to buy food from the chain that day, Huffington Post reported.

Cathy did little to quell criticism of his comments when he later clarified his position in a 2012 radio interview, saying, "As it relates to society in general, I think we are inviting God's judgment on our nation when we shake our fist at him and say, 'We know better than you do as to what constitutes marriage.'"

Protests against the company predate the chain's controversial donations and comments made by Dan T. Cathy.

In 2002, a Houston Chick-fil-A restaurant manager sued the chain for discrimination, Forbes reported. The employee, who is Muslim, said he was fired one day after refusing to pray to Jesus along with their fellow coworkers during a training session.

At the time, Jerry Johnston, a spokesperson for Chick-fil-A, told the Houston Chronicle that the company had not yet been served with a lawsuit and therefore couldn't comment on the dispute, My Plainview reported. Forbes states that the suit was settled out of court on undisclosed terms.

Then, in 2011, a Pennsylvania Chick-fil-A prompted a nationwide boycott of the chain when the restaurant provided free lunch to a Valentine's Day marriage seminar sponsored by the Pennsylvania Family Institute, a controversial "pro-family" group that has spoken out against same-sex marriage.

The decision prompted criticism, including a petition that gathered thousands of signatures urging Chick-fil-A to stop discriminating against LGBTQ+ people. However, the franchise in question claimed the decision to donate food was not motivated by any anti-LGBTQ+ sentiments.

"It's absolutely, categorically blown out of proportion," the Pennsylvania franchise owner Brian Gibson said, Penn Live reported. "We donate food all the time. We certainly don't take into consideration anyone's political affiliations or anything like that. We just like to feed people."

Dan T. Cathy released a statement in 2011 following the accusations that Chick-fil-A was anti-LGBTQ+, saying, "In recent weeks, we have been accused of being anti-gay. We have no agenda against anyone. At the heart and soul of our company, we are a family business that serves and values all people regardless of their beliefs or opinions. We seek to treat everyone with honor, dignity, and respect, and believe in the importance of loving your neighbor as yourself."

Cathy continued, saying, "While my family and I believe in the Biblical definition of marriage, we love and respect anyone who disagrees ... Chick-fil-A's Corporate Purpose is 'To glorify God by being a faithful steward of all that is entrusted to us, and to have a positive influence on all who come in contact with Chick-fil-A.' As a result, we will not champion any political agendas on marriage and family."

The chain also received criticism for Dan T. Cathy's ties to a charitable organization that notably opposes the Equality Act.

The Daily Beast reported on June 1, 2021, that the National Christian Charitable Foundation (NCF) has donated money to groups actively fighting legislation to protect LGBTQ+ rights in the US. Among the organization's "high-dollar donors" is Chick-fil-A's CEO, Dan Cathy.

The National Christian Charitable Foundation is one of the largest charitable organizations in the country and supports thousands of charities and causes. Among them are the Heritage Foundation and the legal advocacy group Alliance Defending Freedom, both of which strongly oppose the Equality Act.

Chick-fil-A itself has not donated any funds to Christian charities or political groups in recent years, saying in 2019 that it would instead support charities focused on "three specific initiatives of homelessness, hunger, and education." 

Chick-fil-A has taken steps to overturn its reputation as being anti-LGBTQ.

In 2019, Chick-fil-A announced it would no longer donate to the Fellowship of Christian Athletes and the Salvation Army, two groups that have been criticized as being anti-LGBTQ+.

"We made multiyear commitments to both organizations, and we fulfilled those obligations in 2018. Moving forward, you will see that the Chick-fil-A Foundation will support the three specific initiatives of homelessness, hunger, and education," a Chick-fil-A representative said in a statement to Business Insider.

However, some LGBTQ+ advocates said that while they were hopeful about the decision, Chick-fil-A still has a ways to go before it can be considered truly inclusive of the LGBTQ+ community.

"In addition to refraining from financially supporting anti-LGBTQ organizations, Chick-fil-A still lacks policies to ensure safe workplaces for LGBTQ+ employees and should unequivocally speak out against the anti-LGBTQ+ reputation that their brand represents," Drew Anderson, the director of campaigns and rapid response for GLAAD, an organization that condemns LGBTQ+ discrimination, said in a statement in 2019.

Andrew Cathy, who took over as CEO in 2021, recently declined to comment on the company's "anti-LGBTQ+" past.

When asked to comment on the company's past controversies and criticism from LGBTQ+ advocacy groups in 2026, Cathy offered a diplomatic response, emphasizing the company's commitment to serving "anybody" who walks through the door.

"We've always been focused on serving great food and hospitality, and so for anybody that comes in the door, we're going to continue to do that," he said in a recent interview with NBC News.

Despite a series of controversies, the fast-food chain has continued to grow.

Business Insider previously reported that anti-same-sex-marriage comments said by Dan T. Cathy in 2012, controversial donations, and resulting backlash over the years have done little to slow Chick-fil-A's growth.

Today, Chick-fil-A is the third-largest chain in America and has frequently been voted the most popular chain among customers.

Nation's Restaurant News reported that the company generated nearly $24 billion in sales in 2025 and operates over 3,000 locations nationwide.

One thing is for sure — while Chick-fil-A has an undeniably controversial past, there's no stopping the chicken chain from winning over customers nationwide, one chicken sandwich at a time.

Governments have spent decades issuing dietary guidelines, sponsoring public health campaigns, and encouraging consumers to cut back on sugary, salty, and fatty foods. Now they're moving beyond persuasion and adopting more aggressive measures to influence what people eat.

In an October 8 article titled "Nagging People to Eat Healthily Does Not Work," The Economist describes a growing international movement to tax unhealthy foods, restrict advertising, require warning labels, and regulate how supermarkets display and promote their products. Such measures are needed, officials argue, because the earlier approach failed to curb rising obesity rates.

The Economist notes, for example, that from 1992 through 2020 Britain adopted 14 national strategies to reduce obesity, comprising 689 individual policies. Most of these sought to educate consumers about healthy eating or improve access to healthier foods. Yet England's obesity rate doubled over roughly the same period.

The article treats the rise in obesity as evidence that these efforts failed, and its framing implies that governments need to go further. But the fact that obesity increased despite these initiatives doesn't tell us whether they were effective. (After all, obesity might have increased even faster without them.) More importantly, it doesn't follow that more intrusive interventions will improve health outcomes.

The Economist article cites a study that attributes Mexico's reductions in calories, added sugar, and saturated fat sold to mandatory warning labels. But these measures reflect changes in food purchases and product formulations, not demonstrated improvements in health. The article provides no evidence that the labeling requirements have reduced obesity, diabetes, cardiovascular disease, or mortality.

And who decides which foods should carry warning labels, face higher taxes, or be restricted in where retailers can display them? The government has a poor track record in providing nutritional advice.

Terence Kealey, Bautista Vivanco, and I wrote a Cato Institute article earlier this year examining the history of federal dietary guidelines. We traced how officials adopted dietary recommendations grounded in scientific theories that were contested from the outset and inadequately supported by experimental evidence.

In 1977, the Senate Select Committee on Nutrition and Human Needs issued Dietary Goals for the United States, urging Americans to reduce fat and cholesterol intake while increasing carbohydrate intake. The recommendations reflected the prevailing hypothesis that dietary fat and cholesterol were major causes of cardiovascular disease.

But the evidence was far from conclusive. Researchers had challenged the correlations underpinning the hypothesis, and randomized trials available at the time had failed to show a mortality benefit from reducing dietary fat. The American Medical Association warned in 1977 that the evidence supporting universal dietary goals was inconclusive and that the recommendations could have harmful consequences.

Nevertheless, federal officials pressed forward.

For decades, government dietary guidance encouraged Americans to limit cholesterol-rich foods, including eggs and shellfish. It wasn't until 2015 that the Dietary Guidelines Advisory Committee concluded that dietary cholesterol was no longer a nutrient of concern for overconsumption.

Meanwhile, the campaign against dietary fat coincided with—and may have contributed to—significant shifts in American eating habits. According to the U.S. Department of Agriculture (USDA), from 1970 through 2003 per capita availability of grains rose by 43 percent, while added fats and oils rose by 63 percent. A separate USDA report found that per capita consumption of whole milk declined by 70 percent over that period, while consumption of lower-fat and skim milk increased by 140 percent. The USDA attributed this shift to warnings about saturated fat. Even after scientists raised concerns about trans fats, federal dietary guidelines continued to favor margarine over butter. Some margarines contained partially hydrogenated oils, which the Food and Drug Administration (FDA) later determined were no longer generally recognized as safe because of their cardiovascular risks.

These trends don't prove that government dietary advice caused Americans to change their diets. But government recommendations can influence what manufacturers produce and what consumers buy. When these recommendations are wrong, the consequences can be widespread.

Nutritional science is complex, and scientific consensus can shift. Government officials are no less susceptible to error than anyone else. Yet when the government endorses a particular dietary theory, its recommendations carry authority that can discourage competing approaches and magnify the consequences of mistakes.

The latest federal dietary guidelines illustrate this problem. The Trump administration's 2025–2030 guidelines introduced a new food pyramid that places greater emphasis on proteins and fats while discouraging refined carbohydrates. Whatever the merits of those changes, the reversal demonstrates how dramatically official dietary recommendations can shift.

The uncertainty doesn't end with fats and carbs.

Consider the growing campaign against ultra-processed foods. Numerous observational studies link higher consumption of these products to obesity, cardiovascular disease, diabetes, and other adverse health outcomes. Yet researchers have not yet determined precisely which ingredients, additives, processing methods, or combinations of these factors account for many of those associations, or at what exposure levels.

Nor is there universal agreement on what constitutes an "ultra-processed" food in the first place. As Kealey, Vivanco, and I pointed out in another Cato article, the widely used NOVA classification system places a broad range of products in the ultra-processed category, including some fortified cereals and breads that provide valuable nutrients. Researchers have struggled to classify certain foods consistently. A 2025 systematic review identified six different systems for classifying highly processed foods, each with its own criteria.

Even the federal government recognizes the problem. In July 2025, the Department of Health and Human Services (HHS), the FDA, and the USDA announced plans to develop a uniform definition of ultra-processed foods. Their request for information acknowledged that existing classifications can include nutritious foods such as whole grains and yogurt. In August 2026, HHS announced that the agencies had submitted a proposed definition for final review.

Some ultra-processed foods may indeed pose health risks. But broad categories can obscure important differences among products, and observational associations alone cannot tell us which ingredients or processing methods cause adverse health outcomes.

The Economist article reports that Britain is considering a system that would require supermarket chains to meet government-defined nutritional targets across their entire sales. Rather than merely informing customers about nutritional content, the government would make retailers responsible for altering the composition of what consumers buy. Supermarkets could comply by promoting certain foods, discouraging others, or pressuring manufacturers to reformulate their products.

Government nutrition authorities would thus have considerable power to influence what supermarkets sell and what consumers buy. If their nutritional assumptions prove mistaken, the consequences could affect millions of consumers.

Consumers benefit from accurate information about the ingredients and nutritional content of the foods they buy. But providing information is different from using government power to manipulate prices, restrict advertising, or pressure retailers to change what they sell.

Moreover, people have different nutritional needs, preferences, and attitudes toward risk. Some may willingly trade potential long-term health benefits for convenience, affordability, or the simple pleasure of eating foods they enjoy. These are choices individuals are entitled to make for themselves.

That raises a more fundamental issue. Even if officials had perfect knowledge of nutrition, why would that entitle them to dictate the dietary choices of competent adults?

Most people would likely oppose the government compelling patients with hypertension to take their medications, forcing sedentary adults to exercise, or prohibiting people from engaging in recreational activities that pose health risks. Why should eating be any different?

Adults should be free to seek dietary advice from physicians, nutritionists, researchers, or anyone else they trust—and to decide whether to follow it. They should also be free to disregard that advice, even if that might increase their health risks.

The post The Government Doesn't Know What's Best for You. Why Let It Decide What You Should Eat? appeared first on Reason Magazine.