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90 Million Chocolate Bunnies and Other Fun Easter Facts

Chocolate bunnies, jelly beans, Peeps and Cadbury eggs will surely fill children’s Easter baskets this weekend.

Easter is a candy retailer’s dream.  More than 120 million pounds of candy are purchased for the holiday every year.  Whatever candy you decide to indulge in this weekend, we’ve collected some of our favorite Easter candy facts that are sure to have you sugar shocked.

16 Billion…that’s the number of jelly beans that are made for Easter each year

70 percent…of Easter candy purchased is chocolate

8,968…pounds: the weight of Guinness World Records’ largest egg ever made

5 million…marshmallow chicks and bunnies are made daily in preparation for the holiday

Red…jelly beans are the favorite color kids pick

90 Million…chocolate bunnies are made for Easter each year

76 percent…of Americans say people should eat the ears first on a chocolate bunny

2nd…biggest candy holiday, after Halloween

2.1 Billion…dollars spent on Easter candy annually

28.11…dollars: the amount the average American spends on Easter candy

source: www.abcnews.go.com

 

Restaurant: Orchard, London WC1

If you make a list of all the things you’re repeatedly told over a typical lifetime – all those injunctions to exercise, floss, budget, look both ways when crossing the street, try anything once except incest and folk dancing – there is one piece of advice you’re given more than all the rest: eat more vegetables. You’re told this as a kid and you keep being told it. You used to be told it for health reasons and now you’re also told it for eco-political planetary reasons: eat more veg.

In restaurants, though, it’s quite difficult to eat more veg. It’s strange. In lots of ways, restaurants have been ahead of the political curve: many banned smoking long before other businesses caught up, and in the area of responsible sourcing, they have been right on the ball. But that isn’t true with vegetarian food. There is a vegetarian option at pretty much all restaurants, but it’s often a half-hearted, tokenist affair. Vegans have it even worse. You can argue that that’s because to be vegan is to make a declaration that you don’t like restaurants – which at the moment is true, but is also self-fulfilling. The whole discourse around food is increasingly about ethics, and the ethics of food increasingly concerns the avoidance of meat; which means vegetarian cookery is an area where restaurants have to sharpen their focus and up their game.

In the UK, the problem is compounded by the fact that we have no strong tradition of vegetarian cookery. If we’re relying on boiled veg to save the planet, the planet has a problem. Big props, therefore, to the team behind Vanilla Black, a restaurant in Chancery Lane that successfully makes complicated, ambitious, technically skilled, veg-only food with a British bias. They now have a new place, Orchard, on Sicilian Avenue, a wonderful Edwardian arcade just off Holborn, opened in 1910 as one of the first places in London you could sit outside and have a coffee. It’s core sandwich bar territory, and that’s what Orchard looks like – indeed, you can go there for your soup-and-sarnie and leave it at that. The decor is understated, in a pleasant way, with stuff that doesn’t match, baskets of veg, old cards and posters. The signifiers are very different from Vanilla Black, which is pricier and more restaurant-like. This is more a place to grab a bite in the course of a working day.

You’ll rapidly notice, however, if you pay attention to that bowl of soup, that there’s a lot more cooking going on than you might expect. The ingredients are listed as potato and parsley, but that makes it sound plainer than it is, with the potato tasting rich and creamy, and the wonderfully lavish parsley playing a leading role – more dishes should use parsley as their star. On the side was the daily selection of three salads: red onion with sultanas and a sweet vinaigrette; pickled heritage potatoes; and cool, crunchy batonettes of kohlrabi and celery. The potato was genuinely interesting, not least because “heritage”, a silly word, turns out here to mean “a weird shade of blue”. The spuds were tangy and cooked to just the right degree of yielding resistance (I mention that because restaurant potatoes are often overboiled). A main course dish of savoy cabbage came wrapped around a savoury filling of milk-soaked bread and cheddar, with blue spuds on the side, a red wine reduction and a celeriac purée. This was a very happy plateful, the cheese and potato and celeriac both hearty and subtly various – a meat-eater’s idea of veggie food, maybe, but that was part of the reason I liked it.

You can tell just by looking at the list of puddings that they are a speciality. Stewed fruit looked plain but had been carefully cooked, avoiding gloopiness, and was set off with a brilliantly light cinnamon ice-cream. A chocolate bourbon had two textures of chocolate and was served with “iced condensed milk” and spiked with Earl Grey tea – which, of course, tastes of the citrus bergamot, like a funky variety of orange. Again, there was a lot of cooking going on. I don’t want to mislead you: the feel of Orchard is closer to a caff or sandwich bar than to a restaurant. But what a sandwich bar!

• Orchard, 11 Sicilian Avenue, London WC1, 020-7831 2715. Open Mon-Fri, 8am-8pm. About £30 for two with drinks and service.

source:

How joggers can help the housebound

Joggers from the Good Gym, a group of runners who also do good deeds for their local community. Photograph: Graham Turner for the Guardian

Every Thursday evening, whatever the weather, Harriet Cawley runs two-and-a-half miles from Shoreditch, east London, to the home of her coach, Michael Mulcahy. Cawley regularly undertakes half-marathons but this is no ordinary training session. Mulcahy is a house-bound widower who enjoys receiving a London Evening Standard from Cawley and having a chat for half-an-hour. After which, Cawley runs home again.

Cawley is a member of the Good Gym, a not-for-profit organisation that encourages people to combine their exercise regime with a spot of social care, matching busy workers with elderly “coaches”, who receive a daily paper or other modest delivery and, in turn, provide an incentive for their weekly visitors to keep on running. Set up two-and-a-half years ago, the Good Gym is this year expanding across all Olympic boroughs, part-funded by the Olympic Park Legacy Company.

The Good Gym was the brainchild of Ivo Gormley, 29, who discovered that combining a weekly run with a visit to a housebound friend of the family was just the motivation he needed to keep him exercising; it helped that his elderly friend was a former boxer who could offer training tips. As Gormley did his prescribed situps, he thought about how best to link up a series of very modern disconnects: how few people have the time or energy to volunteer and yet use gyms to burn off excess energy; and how little dialogue there is between working people and the elderly, particularly in densely populated urban communities.

“Gyms are this ridiculous invention,” says Gormley. “People have got too much energy and go to these weird places where they get purged of it by machines. I thought we could channel the energy from people’s exercise into something more productive.”

Through working with the NHS, charities and local community centres, including The Sundial Centre in Bethnal Green and Toynbee Hall, the Good Gym matches runners with an individual coach – a housebound elderly person who would like a regular visitor. They are encouraged to take a newspaper or a modest gift to the value of £1.

There are also monthly group runs around east London, to perform useful activities along the way. So far Good Gym members have distributed flyers for a local hospice, tidied up community gardens and hauled compost on to a school roof. Two runners are now being sought for a somewhat unusual task: taking donkeys from Stepney City Farm for a trot. (The donkeys need the exercise to keep their hooves down; donkey handling training will be provided.)

Cawley, 38, a costume stylist, heard about the Good Gym throughTwitter. “It seemed such a brilliant idea,” she says. It took four months for her to be checked by the Criminal Records Bureau (the Good Gym now uses a company to speed up this process and claims it takes just a couple of weeks), then she was assigned Mulcahy to run to, based on the distance she requested.

Having a break in her running works well from a training point of view: she does a speed run to Mulcahy’s house, rests there, then a does a more gentle, warm-down jog on the way home. Cawley is from Stockport and has no grandparents in London, so enjoys chatting to her elderly coach – “someone I would never have met,” she says. While the Good Gym advises runners to stay for about 10 minutes, Cawley sometimes chats to Mulcahy for an hour. Although he has family, and regular visits from professional carers, Cawley thinks he enjoys a visit from someone who does not worry like relatives and is not there out of professional duty. She didn’t really know what he made of “this random person turning up and chatting to him” until she told him she was going away on holiday. “He said: ‘I’ll really miss you.'”

Terry Duncan, 67, a retired printer from Stepney, uses an electric wheelchair after a stroke. He is regularly visited by Sally, another Good Gym member. “It’s lovely. I look forward to her coming,” he says. He played football when he was younger, but is not sure how much use he is as a coach. “I don’t coach her,” he says. What about a mid-run cup of tea? “She normally has a glass of water. She’s a bit hot and sweaty but sits down and has a chat. We’ve become good friends.”

Duncan has recommended the Good Gym to several immobile neighbours, but says they are “a bit dubious about strangers coming into their house”. Despite these fears, the Good Gym is expanding, with interest in Edinburgh and a Good Gym run in Chicago. Most significant this year will be its Olympics expansion. As organisers hope the Games will leave a more enduring legacy in east London, Gormley wants his enterprise to become a social norm for the young professionals moving into the new housing around the Olympic Park. “It’s an amazing opportunity to shape the culture of a new area,” he says. “And link it to the existing community.”

 

source:  www.guardian.co.uk

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