We are delighted to invite you YESTERDAY to the FIRST US EDITION OF “FESTIVAL OF THE FIVE COLORS” FOR KIDS AND FAMILIES

A SPORTS DAY AT CENTRAL PARK! YESTERDAY, SUNDAY, NOVEMBER 16 10 AM – 3 PM A FUN-FILLED DAY OF SPORTS, WELLNESS, AND OUTDOOR FUN FOR CHILDREN AND THEIR FAMILIES. RSVP NOW VIA THE BUTTON BELOW RSVP NOVEMBER 16TH  Event Details  Sunday, November 16, 2025  10:00 AM – 3:00 PM  Naumburg Bandshell, Central Park (Entrance from 5th Avenue and 72nd Street)  Participation is free, but registration is required. Comfortable clothing and a packed lunch are recommended. A full day of family sports competitions, dance, music, and discovery — because the colors of well-being belong to everyone. RSVP NOVEMBER 16TH  FESTIVAL OF THE FIVE COLORS The First U.S. Edition Lands in New York — A Celebration of Sport, Family, and Well-Being promoted by The Italian Ministry of Foreign Affair, The Italian Consulate in New York, and the Ministry of Sport. Sunday, November 16|Central Park – Naumburg Bandshell| 10:00 AM – 3:00 PM New York, November 2025 — After its success in Italy, the Festival of the Five Colors makes its U.S. debut with a day entirely dedicated to sport, outdoor fun, and the joy of healthy living. On Sunday, November 16, Central Park’s Naumburg Bandshell will come alive with the colors of well-being — White, Orange, Red, Purple, and Green — representing the key elements of a balanced and vibrant lifestyle. promoted by the Italian Ministry of Foreign Affairs, the Italian Consulate in New York, and the Ministry of Sport: the First U.S.A. Edition of the Family Sport & Wellness Day, Families, children, and athletes are invited to join this first American edition, a public event designed to bring together community, movement, and education through play and creativity. THE PROGRAM

for more info on the one previous video, go to https://goodnewsplanet.com/festival-of-5-colors-awards-lidia-bastianich-ambassador-of-italian-american-cuisine-and-promoter-of-mediterranean-and-gastronomy/

and https://goodnewsplanet.com/cristiana-pegoraro-performs-in-carnegie-hall-the-universal-path-to-peace-november-19th-dont-miss-her-real-talent/

#FestivalofTheFiveColors #FiveColors

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Many of these foods and others may have a tendency to cause bloating.

• The dairy lactose in ice cream can cause stomach discomfort even if you aren’t particularly intolerant of the sugar.
• While watermelon is sweet and refreshing, it’s also one of the sneakier foods that can gas and stomach bloat because it’s high in fructose, a naturally occurring sugar that’s often incompletely absorbed by our system.
• Blackberries are the perfect fruit to add to your morning cereal, but they’re packed with polyols, the main component in sugar substitutes – which are often blamed for abdominal distress. And the list goes on…

If your gastrointestinal tract doesn’t move certain foods through efficiently, gas can build up in the intestines triggering bloating, discomfort and even embarrassment.

Sometimes it may seem difficult to avoid the problems surrounding flatulence, but one doctor and his son have come up with answers to both the tummy trouble and the embarrassing odors that sometimes accompany those problems.

They’ve developed a type of underwear that blends activated carbon and organic bamboo that can control unwanted odors.

Doctor Robert White and his son Collin talk about this new adaptive clothing designed to help with this problem, along with doctor’s advice on what summer foods can cause belly bloat this summer and what to avoid.

WearTootles.com

#barbecues #summertimefoods #bellybloat #robertwhite #collinwhite #tastebuds #wreakhavoc #gut #lactose #odors #farts #passgas #flatulence #weartootles

The post Barbecues & Summertime Foods Triggering Belly Bloat? appeared first on Good News!.

Paul Sladkus of Good News Broadcast interviews Josh and talks about their world-famous matzah ball soup.

#paul #sladkus #matzah #ball #soup #classic #eisenbergs #taste #good

The post Eisenbergs’ Matzah Ball Soup “Classic Good News” 3/29/07 appeared first on Good News!.

Listen to “National Lobster Day September 25 we speak to Darren Cowie Lukes Lobster at 80th StreetAmsterdam” on Spreaker.

WE SERVE THE BEST TASTING SEAFOOD BECAUSE WE KNOW HOW TO CARE FOR IT THE MAINE WAY, FROM THE DOCK TO YOU. WE KNOW OUR FISHERMEN, WE KNOW WHERE AND HOW THEY FISH AND WE WORK TOGETHER TO PROTECT OUR OCEANS FOR TOMORROW. WE KNOW SO YOU CAN TOO. KNOW YOUR SEAFOOD.

We execute our mission through adherence to three core values:
Taste – serving seafood harvested with sustainable methods from clean waters, handled delicately, and traced from dock to plate to ensure perfect flavor, texture, and food safety.
Transparency – dealing openly with suppliers and creating business models that bring value back to the shore, giving teammates and guests complete information on where their food comes from and how it’s harvested and handled, advocating for greater transparency in our food system, and setting goals for our team to constantly improve our environmental and social impact.
Purpose – Using the power of our brand to do good, using our Keeper Fund to champion and fund win-wins for the environment and our coastal communities, and contributing to social justice initiatives in all our communities. We are proud to be a Certified B Corp.

ENVIRONMENT

Since its first day, Luke’s Lobster has been committed to only serving sustainable seafood, and has advocated for transparency in the food chain so that consumers know what they’re eating, who harvested it by what methods, and how it was handled from farm or dock to plate. Our commitment to sustainable ingredients has only grown, but we are now also committed to improving the other environmental impacts of our industry.

We’ve switched to buying 100% renewable energy, supported solar installations in Maine, and made aggressive efficiency improvements in our production facility as we work to complete our first carbon footprint assessment. We are also working directly with fishermen, wharf operators, and other seafood processors on their own efficiency projects and footprint reductions. We’re also tackling waste reduction in our shacks by reducing dependence on single use items and sourcing more environmentally friendly options.

B CORP – USING BUSINESS AS A FORCE FOR GOOD

Luke’s Lobster has been a Certified B Corp since January 2018. B Corp is a certification program with a rigorous assessment to prove your company achieves social and environmental good, not just profit. Our commitment to the wellbeing of our team, our community, and the environment makes us one of the only restaurant groups in the world that “walks the walk” enough to earn this certification.

Our B Corp ethos is woven through how we do business–elements like sourcing sustainable seafood from co-ops, buying 100% renewable energy, and giving our team growth opportunities and agency in guiding our business–as well as what we do outside our day to day–investing in scientific research through the Keeper Fund or contributing food to our free fridge network. We see B Corp as the embodiment of the “rising tide lifts all boats” mentality: when we work for the benefit of all our stakeholders and the environment rather than just our own profits, we all grow stronger and succeed together.
March is B Corp Month!
Learn more about the B Corp categories and how to get certified

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The post National Lobster Day September 25, we speak to Darren Cowie Luke’s Lobster at 80th Street/Amsterdam appeared first on Good News!.

Listen to “Taste of tennis ( Part 1 )” on Spreaker.

Listen to “Taste of tennis ( Part 2 )” on Spreaker.

– “An evening of Italian culinary delights, entertainment, and talking tennis” with John McEnroe, brought to us by Italian Government. www.goodnewsplanet.tv will broadcast live

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Listen to “Taste of tennis … Caterina Orlando” on Spreaker.

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Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

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Summer in the City Presented by Yelp Reservation

Honoring Jacob “Pickles” Hadjigeorgis, Fri., May 18, 7-10 p.m.

Best of the West Presented by Park West Village

Honoring Dovetail’s John Fraser, Sat. May 19, 7:30-10 p.m.

Under the Grand Tent at O’Shea Complex Schoolyard, Columbus Ave., West 76th-77th Sts.

NEW YORK (May 10, 2018) – The 2018 Taste of the Upper West Side (Taste UWS) Presented by American Airlines and Mastercard will highlight local chefs and restaurants, and the event debuts of a dozen exciting new restaurants. On Saturday night, a special section of signature bars and well-known mixologists will add to the festivities for the first time. During the two-night celebration, more than 80 featured restaurants will present extraordinary fare, along with unlimited wine tastings and live music under a magnificent tent spanning the entire block between West 76th and 77th Streets.

Now in its eleventh year, the annual food-based fundraiser Taste of the Upper West Side is the brainchild of the Columbus Avenue Business Improvement District (BID), a 501(c)(3) not-for-profit representing merchants and property owners on Columbus Avenue, from West 67th Street to West 82nd Street. In addition to introducing Upper West Side restaurants to new patrons in the neighborhood and beyond, Taste of the Upper West Side has raised significant funds benefiting such worthy organizations as Wellness in the Schools and Citymeals on Wheels, among others. Through these much-loved events, the BID was able to purchase and donate 19 solar-operated trash bins for Theodore Roosevelt Park, helping to eradicate a rodent problem. Proceeds over the years also have gone to the BID’s signature Neighborhood Streetscape Beautification program and its acclaimed sustainable streetscape in front of the O’Shea School Complex, which has become a haven for the community, as well as an educational tool for the students.

“This year, we are proud to be promoting two of our own ‘hometown’ heroes, Jacob Hadjigeorgis and John Fraser,” says Barbara Adler, Executive Director of the Columbus Avenue BID. “We are constantly amazed at the new and talented chefs and restaurants coming to the Upper West Side. It is wonderful to be able to showcase them at our Taste UWS events, sometimes before their new restaurants have even opened.”

Friday, May 18, 7 p.m. to 10 p.m.

Summer in the City Presented by Yelp Reservations

Grand Tent, O’Shea Complex Schoolyard, Columbus Avenue between West 76th and 77th Streets

Summer in the City kicks off the annual two-night food event with highly-anticipated debuts of restaurants and bars, along with longtime local favorites. This year’s honoree is beloved chef and restaurateur Jacob Hadjigeorgis, owner of Jacob’s Pickles, Maison Pickle and, opening soon, Lucky Pickle Dumpling Co. Among the many new restaurants introducing innovative fare will be Zen Taco, Twin Palms, Amelie, Make My Cake, Elea, Recolte, and Vai. In addition, scores of neighborhood favorites will be joining the party again this year, including Playa Betty’s, Jing Fong, Bodrum, AG Kitchen, and FishTag. As always, there will be unlimited wine, spirits and music by DJ Phresh – all centered around innovative seasonal food prepared by 40 of the Upper West Side’s most sought-after destinations.

Cost: $115 per person; 2 for $195

(Purchased at the door: $135 per person)

Saturday, May 19, 2018 from 6:30 p.m. to 10 p.m.

Best of the West VIP Reception Presented by 21 West End

Grand Tent, O’Shea Complex Schoolyard, Columbus Avenue between West 76th and 77th Streets

An exclusive, hour-long preview of the event, the Best of the West VIP Reception provides an opportunity for participating guests to mingle one-on-one with celebrity chefs and restaurateurs, including this year’s Best of the West Honoree Chef John Fraser, recognized worldwide for his Michelin-starred and award-winning restaurants Dovetail, The Nix, Narcissa, and The Loyal. With limited attendance, special seating area, early entree to the evening’s food, spirit, wine, and beer presentations, and direct access to the chefs before the main event, the Best of the West VIP Reception is a memorable experience in a relaxed setting for an entire hour prior to general admission.

Cost: $235 (Limited availability.)

Saturday, May 19, 2018 from 7:30 p.m. to 10 p.m.

Best of the West Presented by Park West Village

Grand Tent, O’Shea Complex Schoolyard, Columbus Avenue between West 76th and 77th Streets

A highpoint of this year’s Best of the West will be the premiere of a unique section dedicated to signature bars and mixologists, all preparing one-of-a-kind cocktails. Among those participating will be Manhattan Cricket Club, Da Capo, Amelie, Guyer’s, Maison Pickle, Prohibition, and distinguished spirit sponsors Tito’s Vodka and Hiro Sake. Best of the West Honoree John Fraser will be serving epicurean tastings from his Michelin-starred Dovetail, along with 40 other illustrious Upper West Side restaurants, including The LEOPARD at des Artistes, The Milling Room, Red Farm, Rosa Mexicano, and Crave Fishbar. Live music returns with Joe Battaglia & The New York Big Band further enhancing the ambiance of the Upper West Side’s most anticipated event of the year.

Cost: $145 per person or 2 for $260

(Purchased at the door: $175 per person)

In addition, Taste of the Upper West Side will introduce a very special “Supporter” honorific to participants adding $50 on any order. The offer entails a name listing in the four-page event program, next to sponsors and restaurants. More information about Taste of the Upper West Side and ticket purchases are available at www.tasteuws.com

About the Columbus Avenue Business Improvement District

The Columbus Avenue Business Improvement District (“BID”) is a 501(c)(3) not-for-profit organization that represents merchants and property owners along tree-lined Columbus Avenue, from West 67th to West 82nd Streets. Formed in the landmark district in 1999, its membership includes a diverse range of retailers, restaurateurs and commercial and mixed-use property owners, comprising all the commercial establishments on the Avenue. The Columbus Avenue BID’s district also includes the American Museum of Natural History, Theodore Roosevelt Park, The New-York Historical Society and the Rose Center for Earth and Space.

The Columbus Avenue BID is responsible for developing a wholly sustainable streetscape with the City’s first bioswale between West 76th and 77th Streets. For 10 years, it has produced and hosted Taste of the Upper West Side and is responsible for streetscape beautification efforts that include landscaping, lighting, solar-powered trash receptacles, and more.

The post Taste of the Upper West Side Debuts New Restaurants, Welcomes Back Revered Standards; Adds Mixology and Live Music to the Mix, Click Here for Videos & Podcasts… appeared first on Good News!.

Under the Regional Law, PromoTurismoFVG, in collaboration with ERSA, is the chosen organisation for the Trail’s complete management and coordination of all members. Thereby making Friuli Venezia Giulia the only region in Italy, at this time, to have a single organisation managing the wine trail projects and undertaking all actions related to the operation with its own internal resources. To this effect, PromoTurismoFVG receives funding from the Autonomous Region of Friuli Venezia Giulia and uses it to fulfil the purposes of the system and the operators that belong to it.

The “Tastes of Friuli Venezia Giulia Food and Wine Tour” project also brings another important change to the Italian wine tourism world: Friuli Venezia Giulia is in fact the first region in Italy to regulate (art. 6 of the Regional Law 22/2015) the administration of traditional agro-food production, and speciality and quality non-cooked production along with tastings during wine cellar visits.

The SVS aims to give tourists a true holiday experience, surrounded by the wine and food of Friuli Venezia Giulia, just like a genuine, authentic and quality sample of the “Made in Italy” taste. Among the targets of SVS are the creation of products and bespoke services for the wine-tourist, organised either individually or in groups, the development of activities related to wine and other local products, the implementation of promotional activities aimed at placing the offer in the market, the communication and promotion of a single receptacle that holds all of what the region and its partners have to offer, the integration of the SVS contents with PromoTurismoFVG’s sales promotion strategy and all regional partners’ strategies.

The key word characterising SVS’s first actions is synergy: in fact, PromoTurismoFVG has worked closely with a work group, composed of the regional food and wine world’s main players, to build a product that can easily be shared within the region. The fruits of our labour came from the
experience and work done when managing the previous tourist wine trail..

SVS, which involves the community as a whole, is not a physical journey but a single receptacle in which six different life experiences areprovided in related areas, which will benefit from unique promotion.
The following categories and subjects can only, and exclusively, join Tastes of Friuli Venezia Giulia Food and Wine Tour: wineries, i.e. cooperative wine cellars and private wine producers; agro-tourism operators with accommodation and board or one of the two activities; restaurants, trattorias, osterias with kitchen, restaurants located in hotels of at least 3 stars; farms producing and processing traditional food products. From 2018, membership of the following will be available: tasting shops, bars and other similar places with or without kitchen (bars, breweries, bakeries, cafes, wineries); arts and crafts companies which focus on items linked to the rural, wine and food world, food and wine museums, eco-museums and structures with inherent local traditions linked to food, wine and craft products; the environment, culture and infrastructure of artistic and cultural interests or parks; service companies (travel agents, tour operators, transport hire firms, cooperatives of tour guides) and professionals and entertainers linked to tourism, culture and local traditions

The “Tastes of Friuli Venezia Giulia Food and Wine Tour” participants benefit from promotion provided by PromoTurismoFVG, which includes web marketing, media relations, advertising investments, participation in trade fairs and specific marketing aimed at improving the identification and enhancement of structures. SVS will also have a logo and corporate image.
To ensure a high standard of quality, the required minimum qualities for participating are listed in
individual membership cards, by each category.
These requirements, along with other relevant details as to how SVS operates, can be found within the regulations that govern the project.

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