I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
USDA-sponsored “Checkoff” program urges more cheese on pizza
The daily newsletter, DairyReporter.com, sends this intriguing story: “Pizza Hut adds 25% more cheese to pan pizzas as part of dairy checkoff program.”
More than 6,000 Pizza Hut locations in the US are adding 25% more cheese to its pan pizzas, requiring an additional 150m lbs of milk annually to meet the change, Dairy Management Inc. (DMI) said.
You read that right: 150 million additional pounds of milk to make cheese for pizza.
It does this by convincing fast food chains to add more dairy items to their menus.
As DairyReporter explains,
Pizza Hut’s increased milk demand could help chip away at an oversupply of milk causing a downward pressure on milk prices in the US. The USDA estimated that the US dairy industry will produce 21.8bn lbs of milk in 2018, while slightly lower than 2017 production, the supply still outweighs market demand causing milk prices to continue to drop.
I like cheese as much as anyone, but more cheese means more calories, if nothing else.
One ounce of mozzarella cheese provides 85 calories. Two ounces = 170 calories, etc.