Food and Beverage
Operation Good Food & Beverages Addresses Growing Health Crisis Through Launch of Youth-led Movement Counteracting Unhealthy Food Marketing
Last Updated on June 26, 2024 by Daily News Staff
Campaign is working with Black youth and influencers to promote healthier food options and calling on the National Restaurant Association to promote menu changes
BALTIMORE /PRNewswire/ — Today, the Council on Black Health, a research and action network dedicated to improving Black health nationwide, launched a new, national campaign, Operation Good Food & Beverages (OGF&B), to engage Black youth in a movement to promote healthier food and beverage options and counteract widespread unhealthy food marketing. OGF&B is an initiative by and for Black youth who recognize the history of unhealthy food marketing and speak out on the need for healthy foods and beverages to be more available and promoted in Black communities.
The effort is in partnership with HeartSmiles, the Center for Science in the Public Interest, and the Rudd Center for Food Policy and Health at the University of Connecticut, and with support from the Bloomberg American Health Initiative at the Johns Hopkins Bloomberg School of Public Health, and Evoke, a global brand, experience, and communications platform.
OGF&B addresses a growing and urgent health crisis in the Black community. According to the Centers for Disease Control and Prevention, Black communities experience a heavy burden of obesity, diabetes, and cardiovascular diseases. This is fueled in part by higher-than-average exposure of Black youth to the marketing of fast foods, sugary drinks, and other unhealthy products. Analyses from the Rudd Center for Food Policy and Health found that in 2019, Black youth viewed, on average, nearly three fast-food ads per day – 75 percent more than their White counterparts.
“Patterns of racially targeted marketing of unhealthy food and beverages have not improved to any significant degree despite decades of public health criticism and calls for companies to change them,” said Shiriki Kumanyika, PhD, MPH, a research professor at Drexel University’s Dornsife School of Public Health and a lead researcher for OGF&B. “We believe a positive approach that expresses Black community views about the benefits of healthy foods and connects good foods to Black culture can spark change.”
Healthy eating has long played an influential role in Black communities. During the Civil Rights Movement, plant-based diets were central to many Black activists who saw the diet as a pathway to Black health and liberation. Today, for reasons from achieving health goals to connecting with African heritage, Black youth are among those spearheading the plant-based movement, with 50 percent of vegans identifying as Black or Latino.
OGF&B highlights the positive impact marketing of healthy foods and beverages can have on Black community health and well-being through the eyes of Black youth, who have contributed directly to the project through development of the website and social media channels, including content and videos. The campaign’s new website features community-inspired and nutritionist-approved recipes that can be used as part of a seven-day healthy food challenge, and it is working with Black influencers on TikTok and Instagram to help amplify the message. The campaign is also calling on the National Restaurant Association, via a petition on Change.org, to encourage its 380,000 member restaurants to apply existing Kids LiveWell nutrition standards to menu items that are popular with Black youth up to age 18 instead of the current age 12 and commit to promoting these healthier options. Through these efforts, OGF&B aims to amplify Black youth voices. and tackle an ongoing problem.
“Black youth will be the voice of this movement, but we all have a role to play,” said Kumanyika. “We hope that parents, advocates, advertisers, restaurants, food and beverage companies, celebrities and policymakers will all step up and join us to say now is the time to promote better food and beverage options in our communities. Our youth deserve it.”
ABOUT OPERATION GOOD FOOD & BEVERAGES
Operation Good Food & Beverages was developed with youth leadership from HeartSmilesMD, an enrichment and leadership development program serving youth in Baltimore’s most underserved communities, and is a project launched by the Council on Black Health, a research and action network dedicated to improving Black health nationwide. Support is provided by the Bloomberg American Health Initiative. Learn more at operationgoodfb.com and follow the campaign on TikTok and Instagram.
ABOUT THE BLOOMBERG AMERICAN HEALTH INITIATIVE
Through education, research, and practice, the Bloomberg American Health Initiative aims to impact five challenges to the nation’s health: addiction and overdose, adolescent health, environmental challenges, obesity and the food system, and violence. One part of the Initiative, the Bloomberg Fellows Program, offers full scholarships for MPH and DrPH degrees for individuals working on the front lines to advance health in the U.S. The Initiative was founded with a gift from Bloomberg Philanthropies in honor of the centennial of the Johns Hopkins Bloomberg School of Public Health. Learn more at americanhealth.jhu.edu.
ABOUT EVOKE
Evoke provided several pro bono services for the OGF&B campaign including creative, strategic, and social media direction along with media buying. Evoke is a leading global brand, experience, and communications platform, purpose-built to make health more human™. Organized by global practice areas and specialty agencies, Evoke uses data-driven insights, creativity, and applied innovation to solve the most complex of challenges in today’s healthcare market. Evoke is a platform for clients, talent, and the communities they serve to unlock their full potential. For more information, visit Evokegroup.com.
SOURCE Operation Good Food & Beverages
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Food and Beverage
Cool Down This Summer with a Sweet Slushie

Cool Down This Summer with a Sweet Slushie
(Family Features) Each season throughout the year seems to
have its own “flavor,” and summer is no exception. Hamburgers and hot dogs off
the grill, refreshing watermelon at snack time and cool, delicious ice cream on
warm evenings.
While many people think of sweetpotatoes during the
holidays, you can make this sweet vegetable a key ingredient all year-round –
including summertime. As one of the most versatile veggies you can find,
they’re easy to add to a variety of recipes while enhancing flavor and boosting
nutrition content.
Sweetpotatoes can be your summer staple in both simple and
elevated recipes alike, as well as in both sweet and savory dishes. They can be
cooked or prepared in several ways: on the stove, baked, microwaved, grilled or
slow cooked.
Or, for an easy way to cool down in the heat, try them in a
creamy drink like this Sweetpotato Summer Slushie. It may surprise you, but
sweetpotatoes are ideal for sipping – smoothies and cocktails are both
crowd-pleasers, especially during sweltering summer days. This refreshing treat
can be made with or without the boozy kick; just break out the blender and kick
back in the sunshine.
To discover more ways to cook and enjoy sweetpotatoes all
summer long, visit ncsweetpotatoes.com.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=t5xyuKDlklQ?si=JiKNgtk78Vc8NiMU&controls=0]

Recipe courtesy of the North
Carolina Sweetpotato Commission
- 1 cup cooked,
mashed North
Carolina Sweetpotatoes - 1 cup
pineapple juice - 1/2 cup orange
juice - 1/4 cup lemon
juice - 1/4 cup coconut
milk - 2-3 tablespoons
simple syrup or honey (adjust to taste) - 1 teaspoon
vanilla extract - 2 cups crushed
ice - 2 ounces
spiced rum, coconut rum or bourbon (optional) - pineapple
slices or orange wedges, for garnish (optional)
- In blender, blend sweetpotatoes, pineapple juice, orange
juice, lemon juice, coconut milk, simple syrup or honey, vanilla extract and
ice until smooth and slushy. - Pour into glasses and serve.
- For alcoholic version: Add spiced rum, coconut rum or
bourbon after blending. Pulse in blender or stir after blending for layered
effect. - Garnish with pineapple slices or orange wedges, if desired.
SOURCE:
Food and Beverage
McDonald’s Fried Apple Pie Returns June 23—A Limited-Time Summer Throwback
McDonald’s is bringing back its OG Fried Apple Pie starting June 23 for a limited time at participating restaurants nationwide—plus a 35-foot pie photo stop on Route 66 near Chicago.
Summer tends to fly by, but certain bites slow time down. McDonald’s is betting its Fried Apple Pie is one of them.
According to a new announcement from McDonald’s USA, the OG Fried Apple Pie returns to participating restaurants nationwide starting June 23 for a limited time. The classic dessert is described as featuring a signature filling made with 100% American-grown apples, wrapped in the same golden, crunchy, flaky fried crust longtime fans remember.
Why the Fried Apple Pie comeback matters
McDonald’s is framing the return as a nostalgia play with a patriotic twist, tying the seasonal rollout to the lead-up to America’s 250th birthday. If you grew up hearing people talk about “the fried pies,” this is the moment they mean: hot, sweet, and unmistakably old-school.
And if you’ve never tried it? McDonald’s is positioning June 23 as your entry point—an “if you know, you know” menu item that’s meant to feel like a summer memory in dessert form.
A classic that started as a family recipe
The company also shared a bit of origin story: the Fried Apple Pie traces back to the 1960s, when East Tennessee McDonald’s Owner/Operator Litton Cochran created a fried apple hand pie that became a local favorite. Over time, it made its way into McDonald’s history.
Eric Cochran, a McDonald’s Owner/Operator, said the pie is one of those foods that “take you back,” and credited his grandparents—Litton and Jo Cochran—with helping shape the recipe when McDonald’s founder Ray Kroc was looking for a dessert that would resonate with customers.
The 35-foot Fried Apple Pie (yes, really)
To make the return feel like a road-trip moment, McDonald’s is also unveiling a giant roadside installation: The McDonald’s Largest Fried Apple Pie, a 35-foot version of the dessert placed along Route 66—built to be a photo stop.
Fans can snap a selfie and pick up a McDonald’s souvenir map at:
- 920 N Broadway St., Joliet, IL 60435 (just outside Chicago)
If you’re near Chicagoland, here are the dates
- Kickoff event (June 23): 3:30–6:00 p.m. CT, with live music, an ice-cold Coca-Cola, and complimentary Arch Cards
- June 23–July 4: The installation remains up through the holiday stretch
How to get it
McDonald’s says the Fried Apple Pie will be available all day at participating restaurants nationwide, and can also be ordered via the McDonald’s App, while supplies last.If your summer plans include a long drive, a late-night snack run, or just chasing a little nostalgia, June 23 might be the date to circle. Some menu items are built for convenience—this one is built for the detour.
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Food and Beverage
Pair Summer Favorites with a Simple Potato Salad
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Pair Summer Favorites with a Simple
Potato Salad
(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]

Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds
potatoes - 4 boiled
eggs, coarsely chopped - 2 dill
pickles - 1 tablespoon
garlic powder - 1 tablespoon
onion powder - 1 package
(2 1/2 ounces) real bacon pieces - 2 cups
mayonnaise - 2 tablespoons
mustard - salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch
oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. - Add garlic powder, onion powder,
bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
Mix well. - Transfer to large bowl and
refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
