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Dine-out to fund scholarships for restaurant and hospitality employees
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Scott Knopfel Memorial Dine-out Nov. 10 in St. Louis
Nearly one hundred St. Louis area restaurants will
contribute a portion of sales proceeds on November 10 to fund scholarships for restaurant and hospitality employees. Diners will have an opportunity to help employees further their education by patronizing participating restaurants.
Scott Knopfel was the Drury Hotel clerk who was shot to death while working in the early morning hours of Jan. 15, 2015. A native St. Louisan who lived and worked in The Hill and Clifton Heights neighborhoods, Knopfel's life was punctuated by selfless dedication and service to others.
The concept of a memorial event originated with St. Louis restaurateur, Bart Saracino of Bartolino's Osteria located inside the Drury. "To provide educational opportunities through a scholarship bearing his name seemed a fitting way to remember Scott's life," said Saracino.
The Scott Knopfel Memorial Dine-out is a cooperative effort of the Missouri Restaurant Association and Enjoyalocal Restaurant.
Scott's brother, Mike Knopfel, and sister, Karen Ettling have devoted many hours to the planning and execution of the event. "A scholarship that will allow a deserving student to pursue a dream is something Scott would have supported wholeheartedly. It is consistent with the manner in which he lived his life. We can't express our appreciation enough to Bart Saracino, the Missouri Restaurant Association, and Enjoyalocal Restaurant," Mike Knopfel noted recently.
A directory of restaurants participating in the event
can be accessed
HERE
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In December 2014, the U.S. Food and Drug Administration (FDA) released its menu-labeling regulations. While these rules were initially set to go into effect on Dec. 1, 2015, the FDA
delayed implementation by one year to Dec. 1, 2016, due to a great deal of bipartisan pressure from Congress.
Since the delay, in July, the FDA has been providing guidance to restaurants on how it will enforce these rules when they eventually take effect. The agency's emphasis is clearly on informing the foodservice industry on how the rules will ultimately work, and getting restaurants up to speed on what will be required of them.
"The first year is focused on education," Lynn Szybist, leader of the FDA's Labeling Regulations Implementation Team, said at a recent webinar.
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Q&A on the International Agency for Research on Cancer: red and processed meats
 What is the IARC?
The International Agency for Research on Cancer, based in Lyon, France, is part of the World Health Organization. Its major role is to identify possible causes of cancer. The IARC classifies carcinogens through its Monograph program, which convenes panels of scientists to examine scientific evidence and conduct hazard assessments.
What is a hazard assessment?
A hazard assessment examines whether a substance or an occupation could, under some circumstance, at some level, pose a cancer risk. The IARC's Monograph Program's role is to identify cancer hazards. It does not evaluate the risks associated with actual exposure. It is not a risk assessment, which measures probability that cancer will occur, taking into account the level of exposure. Without a risk assessment, hazards can be identified but the likelihood (or degree to which) they cause harm cannot be measured. A hazard assessment only looks for potential problems.
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Have you heard about food trucks as the latest trend in food service? Is it a trend? Is it really new? What about urban street vendors that sell hot dogs, pretzels, kabobs and countless other foods? Imagine community festivals where part and parcel, along with the rides and games, are rows and rows of food vendors operating out of... food trucks.
Thinking of food trucks as the latest trend in food service is rather shortsighted. While there are similarities, there are also undeniable differences between the tableau of today's mobile culinary vendors and the aforementioned street vendors and festival food fare.
Take a walk around any reasonably populous city these days and you'll be sure to notice colorfully designed, brand-wrapped mobile eateries parked and crowded by a hungry clientele waiting curbside to scratch a culinary itch.
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 The National Restaurant Association's
Conserve sustainability program is working with the Environmental Defense Fund to spread the word about seafood sustainability.
"We want to raise awareness of sustainable seafood among restaurateurs and help them understand the reason more of these fish are again available," said Laura Abshire, sustainability director, NRA.
EDF's Eat These Fish campaign, which kicked off October 22nd, champions work to replenish once-endangered species. The campaign falls during National Seafood Month.
The campaign recognizes several industry breakthroughs, such as sustainable fishing practices and rebuilding fish stock through better fishery management. It promotes 12 species of American fish that have recovered from near-extinction. Those that have benefited are red snapper, red grouper, ocean perch, pollock, monkfish and whiting.
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St. Joseph/Northwest Missouri
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| Reasons to Join the MRA |
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Check out who's participating in the Scott Knopfel Memorial Dine out!
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