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Trending / SNAP: Single largest and permanent benefit increase in food stamp history | News

This fall, individuals and families in Columbia County, across Oregon and the nation who depend on food stamp assistance will see what the Biden Administration calls a significant and permanent increase in benefits.

It is reportedly the largest single increase in the food stamp system’s history, which now operates as the Supplemental Nutrition Assistance Program (SNAP).



Largest Permanent Increase

This change will increase SNAP benefits distributed in Oregon by $337 million. For SNAP households this change on average will be about $36 more in money to buy food per person.




Oregon Department of Human Services (ODHS) Press Secretary Jake Sunderland said Biden Administration made the announcement Monday, Aug. 16, and his department is still analyzing the changes and what they will mean to SNAP in Oregon.

“According to federal government, this change will increase SNAP benefits distributed in Oregon by $337 million,” Sunderland said. “For SNAP households this change on average will be about $36 more in money to buy food per person – or about $1.20 per day.”

The change in benefits takes effect Oct. 1.

Currently, due to the COVID-19 pandemic, most SNAP households are temporarily receiving the maximum benefit amount for their household size, according to Sunderland.

“These are called emergency allotments and we have been providing these emergency allotments since March 2020,” he said.

SNAP benefit amounts vary depending on household size, income and other factors. SNAP benefits range from $0 a month (while receiving other services like employment and training services) to the maximum benefit amount for

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Flour Buff ISD serves up trending lunch menu

CORPUS CHRISTI, Texas — School lunch has a bad reputation. 

“There’s a perception that the food is not good and that it’s not cool to eat school lunch,” registered dietitian Brittany Garcia said. 

Garcia is the nutritional coordinator for the Flour Bluff Independent School District. She takes pictures of the school’s daily menu and posts them on social media.

“Steak fingers, broccoli, mashed potatoes, apple sauce and a roll,” she said.

She wanted to take the extra step in making school lunch appetizing and a hit with the kids because she remembers what cafeteria food was like when she was growing up. 

“I actually did not eat the school lunch back when I was in school,” Garcia said. “I usually brought my lunch.”

And now she is eating the school lunch at work every day. 

It’s the feedback from parents and students that keeps her going. They send her Snapchats on a daily basis inquiring about the day’s menu. 

“It’s been really fun,” she said, “because I’ll have students sending me messages or snaps of themselves saying, ‘What’s on the menu today?’”

She hits the mark when it comes to the strict nutritional guidelines set in place, making sure she has the right amount of fruits, veggies, starches, grains, sodium, fats and proteins. 

“All of our menu is put into a nutrition analysis program and it’s analyzed for the week,” Garcia said. “And if it’s meeting those requirements, then it’s good to go.”

And we all know kids can be

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Trending Food: Get sweet on chunky, fully loaded cookies, Food News & Top Stories

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Virtual kitchens, brands trending as off-premises dining surges

Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a necessity. Today, many operators are investing more resources in takeout/delivery capabilities than sit-down concepts.

Foodservice operators are taking notice. On Aug. 11, The Wendy’s Co. announced plans to open and operate 700 delivery kitchens over the next five years in the United States, Canada and the United Kingdom. Fifty kitchens are expected to be open this year, and the remainder will be open by 2025.

“This commitment builds on the successful test that we completed in Canada and will allow us to further develop urban markets where we are currently underpenetrated,” Todd Allan Penegor, president and chief executive officer of The Wendy’s Co., said during an Aug. 11 conference call to discuss second-quarter results. “We are still very early in our nontraditional development journey, but we are encouraged by the results that we’ve seen …”

The Wendy’s Co. expects the new kitchens to generate between $500,000 and $1 million in

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The 20 Trending Foods That Are Good for the Environment

In a time where everything on our social feed is visual, food trends quickly morph into statements: That stack of pancakes gets a designer twist, while plain old noodles get turned into trending chips. We’re also in an era of climate change, which means that recreating the latest food trends quickly leads to questions about ingredient’s sustainability.

Our global food system currently accounts for 25 percent of man-made fossil fuel emissions, according to one recent study, and that number could rise even higher in the near future. Luckily, there is a way to stay ahead of the foodie curve while lowering your own carbon footprint and reducing the impact your diet has on the environment.

These 20 viral food trends are worth re-creating, not just for their delicious taste and visual impact, but also because they have among the lowest impact on the environment, which unfortunately cannot be said for most foods, some of which are terrible for the environment.

Eat Plant-Based For the Environment

First, the healthiest foods to eat for you and the planet are plant-based. Just by leaving meat off your plate, you are helping lower the environmental impact of your meals. When we look at the dishes that are worst for the planet, they include meat or dairy. A cheeseburger, for example, is the number one worst food to eat if you’re concerned about the planet, generating 5,768 total gCO2e (Carbon Dioxide Equivalent), whereas spicy pickled garlic gives off 83 gCO2e (Carbon Dioxide Equivalent) which

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