The Bates Student the VOICE of BATES COLLEGE SINCE 1873

Total Page:16

File Type:pdf, Size:1020Kb

The Bates Student the VOICE of BATES COLLEGE SINCE 1873 Bates College SCARAB The aB tes Student Archives and Special Collections 9-14-2016 The aB tes Student - volume 147 number 1 - September 14, 2016 Bates College Follow this and additional works at: https://scarab.bates.edu/bates_student Recommended Citation Bates College, "The aB tes Student - volume 147 number 1 - September 14, 2016" (2016). This Newspaper is brought to you for free and open access by the Archives and Special Collections at SCARAB. It has been accepted for inclusion in The aB tes Student by an authorized administrator of SCARAB. For more information, please contact [email protected]. The Bates Student THE VOICE OF BATES COLLEGE SINCE 1873 WEDNESDAY September 14, 2016 Vol. 147, Issue. 1 Lewiston, Maine FORUM ARTS & LEISURE SPORTS All six a cappella groups Tardie ‘17 questions Bates welcomes three start off the semester with the reality of safety for new head coaches the entertaining Puddle certain groups of people for the 2016-2017 Concert at the Keigwin at Bates. academic year. Amphitheater. See Page 2 See Page 5 See Page 7 Academic Resource Commons Bates Health Center provides Bates students with a gets an upgrade unified academic support system The health center will experience several changes this year. Max Huang/THE BATES STUDENT ing structures and services with KATIE ZIEGLER best practices in the field, including CONTRIBUTING WRITER those to support students with di- Many students may have no- verse identities.” Bates unveils the ARC to help tutor student through empathy and communication tactics. ticed the shiny new health center To these ends, the health cen- Max Huang/THE BATES STUDENT on Campus Avenue; however, the ter has undergone a number of health center changes go beyond the changes, including a new partner- “Peer tutors… have been Commons is trust,” Sanford said. new coat of paint — over the sum- ship with Central Maine Medical AMAR OJHA & NOAH LEVICK through the coursework that they’re “Trust in the peer tutors to figure EDITORS IN CHIEF mer, Bates has revamped its medical Center (CMMC). The CMMC is supporting,” Sanford said, “they’ve out, based on their knowledge and and mental health services. What located in Lewiston on 300 Main done well, received a high grade in expertise, what the best way is to On Friday, September 9 at 3:00 are the biggest changes this year, and Street. According to the informa- that course work [and] a nomina- work with that student.” p.m. on the first floor of Ladd Li- how will they affect your next visit? tion sent out by Student Affairs, the tion from a faculty member to be a For those interested in working brary, Bates unveiled its new cen- Back in May, the Campus Cul- CMMC partnership will give health tutor for that area, and [have] been at the ARC, the hiring process for ter for educational support. The ture Working Group issued a final services more access to diagnostics through a pretty rigorous applica- Fall 2017 will begin in the winter Student had an opportunity to sit report of their findings. Concern- testing, medical specialities, and the tion process.” for next fall. down with the Director of Writing ing student health, they found that CMMC’s medical records system. When asked the most impor- More information on the ARC at Bates and Director of the newly many students were unhappy with The health center’s hours have tant characteristics in selecting peer and upcoming student-run work- founded Academic Resource Com- aspects of health services at Bates, also changed. During the week, the educators, Dr. Sanford explained shops can be at bates.edu/academic- mons (ARC), Daniel Sanford, who including the quality of the facili- on-campus center has changed their that he prioritized empathy and resource-commons. explained “the change[s] to how ties, mental health education, and hours of operation, from 9 am to 5 communication, two traits he’s no- The ARC’s hours are as follows: Bates approaches tutoring” and out- quality of medical care. In response pm. After 5 pm, services will con- ticed make a profound difference in 11 a.m. to 9 p.m. Monday to Thurs- lined how the college has remodeled the Campus Culture Working tinue to be provided, first at Urgent academic support. day, 11 a.m. to 3:30 p.m. Friday, and its structure for academic support. Group recommended that the col- Care in Auburn until 9 pm, and then “A big part of the employment from 6 p.m. to 9 p.m. on Sundays. Dr. Sanford, who taught lin- lege “better align medical services from 9 pm to 9 am in the CMMC model at the Academic Resource guistics and English and worked for with best practices in the industry, Emergency department. The health the Center for Academic Support at including the modernization of all aspects of the operation,” as well the University of New Mexico for a See HEALTH CENTER, PAGE 4 number of years before coming to as “better align mental health staff- Bates in the fall of 2015, wants to streamline Bates’ system. “Bates has this really long histo- ry of providing academic support,” Sanford said, “[but] there have been “Sending it” on a lot of differences between what it means to be a peer tutor in different departments.” The Academic Resource Com- mons aims to place all of the col- AESOP 2016 lege’s educational support resources in one place, making it “easier for the students who need help to know New year, same success for BOC where to get it.” In the past, student affairs Leading up to the departure of would coordinate tutoring for stu- NICHOLAS MEYERSON the trips, head coordinators Nate STAFF WRITER dents, while the writing center and Diplock ‘17, Jamo Karsten ‘17, and Peer Assisted Learning in the Sci- Audrey Puleio ‘17 spent the previ- While nervous first-year stu- ences (PALS) were separate entities. ous school year and summer gath- dents gathered around The Puddle The Academic Resource Com- ering supplies and preparing for the learning about their upcoming four- mons integrates these programs. Stu- arrival of the first-years. With the day trip into the wilderness, 108 dents will now talk with a resource help of the three assistant coordina- upperclassmen leaders prepared to representative at the ARC front desk tors, Adair Andre ‘18, Katie Harnett welcome the incoming class with a to determine what support best fits ‘18, and Kurt Niiler ‘18, the coor- downpour of water balloons and in- their needs. While tutors are still dinators were tasked with gathering tense screaming. A symbolic open- available to assist students in writing permits, buying food and supplies, ing to the start of AESOP, 498 first- essays or completing science home- and preparing leaders for their fu- year AESOPers met their trip leaders work, ARC offers a greater variety ture trips. In addition to the tedious with open arms and icebreakers, of support. One-on-one tutoring, preparation that went into this year’s learning about their trip and meet- group sessions, and learning strate- AESOP organization, there was also ing other first years. gies workshops are among the op- a week of leadership training that “This was my first moment at tions available to students. included Wilderness First Aid cer- Bates where I truly felt the energy Dr. Sanford envisions the ARC tification, outdoor workshops, and of the students and I just remem- as a brand new study environment. leadership trips, meant to prepare ber pure happiness and excitement,” “Academic Resource Commons [is] leaders for the environment they are Lizzie Ottenstein ‘20 said. a place where [students] can work ... about to be placed in. Fifty-four trips departed the instead of doing that stuff alone in Following the return of all fifty- following day with two leaders ac- your dorm room where you can get four trips and true to the mission companying the first-years through- stuck, you can do all of those things of the AESOP program, first-year out different parts of the Maine and in [the] ARC space, in the pres- students expressed a greater sense of New Hampshire wilderness. Trips ence of other people who have been comfort among their classmates and ranged in outdoor experience from through that class and are there to in pursuing their own social and the Level 1 “Maine Coastal Chillin’” support that work.” academic endeavors at Bates. trips to the Level 5 “Franconia The selection of the physical lo- “I was able to test my limits and Notch backpacking” trip. In addi- cation was central to this philosophy challenge myself due to my fear of tion, this year AESOP conducted of bringing together academic sup- heights. It felt really good to push additional backpacking and farm port resources, as “ARC tutors are ... my abilities and reach my full po- trips and also led an all-new moun- close to a lot of other support like re- tential. It was also a great opportu- tain biking trip. search librarians and the Help Desk, nity to meet new people and make “I led the Mountain biking trip so whenever students are working in a lot of friends who I wouldn’t nor- which was a trip new this year. I that space they’re just close to what- mally know,” Akari Stimler ‘20 said. think besides being an overall blast, ever support they need.” it was really cool to see kids chal- The selection process for peer Students learn more about how to utilize the ARC. lenging themselves and succeeding,” See AESOP, PAGE 4 tutors is an intensive one.
Recommended publications
  • RODEO® STACKER KING™ Promotion Begins December 2 on Monday, Dec
    Promotions Thursday, November 21, 2019 RODEO® STACKER KING™ Promotion Begins December 2 On Monday, Dec. 2, BURGER KING® restaurants will introduce the RODEO® STACKER KING™ sandwich for a limited time only. The sandwich will be added to the current KING™ line and requires no new items. As such, there are no auto shipments associated with the promotion. Restaurants can opt in and begin selling the RODEO® STACKER KING™ sandwich beginning Monday, Nov. 25 and will need to plan orders of Stacker Sauce accordingly. BKC Forecast: 8.8 servings per day Key Dates PROMOTION: RODEO® STACKER KING™ MONTH: NOVEMBER DECEMBER JANUARY Key Promotion Dates: 4 11 18 25 2 9 16 23 30 6 13 20 27 Auto-shipment "Opt-in" to DMB PROMOTION Product Build: RODEO® STACKER KING™ Single: Double: WHOPPER® Bun WHOPPER® Bun 0.75 oz. Stacker Sauce 0.75 oz. Stacker Sauce 0.5 oz. Bulk BBQ Sauce 0.5 oz. Bulk BBQ Sauce 4 Onion Rings 4 Onion Rings 3 Slices Bacon 6 Slices Bacon Salt & Pepper Blend Salt & Pepper Blend 2 Slices American cheese 4 Slices American cheese 1 WHOPPER® Beef Patty 2 WHOPPER® Beef Patties Wrap Bac King/Generic Wrap Bac King/Generic This RSI NewsBriefs is published for RSI’s Members in the United States including the U.S. BURGER KING® franchise community and Burger King Corporation by Restaurant Services, Inc. 5200 Blue Lagoon Drive, Suite 300, Miami, FL 33126 | Phone: 305.529.3400 | Fax: 305.529.3440 Web: www.rsilink.com | Email: [email protected] Average Restaurant Weekly Case Usage Restaurants with annual sales of $1.3 million can expect the
    [Show full text]
  • The Impossible™ WHOPPER® Is Truly Impossible
    Page 6 Thursday, Nov. 7, 2019 The Chronicle-News Trinidad, Colorado The Impossible™ WHOPPER® is truly impossible Kirk Loudon ever eaten something, then good option for vegetarians The Chronicle-News eat something hours later who just want a fast-food and all you can taste is the burger sometimes and even thing that you ate earlier? for meat lovers trying to re- I know, two fast food sto- That is this burger. It is actu- duce the amount of red meat ries in one month, but I felt ally a sin calling it a burger they eat on a regular basis. this one is a topic that I had at all. If a friend offers you a Here is a bit of science on to chat about. The Impos- Kale Burger, quickly reject the burger... Impossible™ sible™ WHOPPER®. All the the offer. I would also con- WHOPPER® was created things that they say about sider losing that person as by Impossible Foods, Inc., a this non-beef burger are ac- a friend. Let’s be honest, the Silicon Valley company that tually true. friend knew it was terrible, develops plant-based prod- We get coupons in the he just didn’t want to be the ucts to replicate the taste mail for the local Burger only person to have tried a and texture of real meat. King here in Trinidad and Kale Burger. They use a product called are always looking for a Okay...back to the Impos- “heme,” the iron-containing quick bite when we are on sible™ WHOPPER®.
    [Show full text]
  • Mac N' Cheetos
    MAC N’ CHEETOS Contact: Kimberly Scott [email protected] About Mac N’ CHEETOS: Get ready for a very cheesy summer as CHEETOS and BURGER KING join forces to launch Mac N’ CHEETOS - creamy mac and cheese covered with crispy CHEETOS seasoning to make the perfect on-the-go handheld snack. Available only for a limited time at BURGER KING, get your hands on the snack that is double the cheese and double the fun. Sold exclusively at BURGER KING Price and participation may vary. About the BURGER KING Brand Founded in 1954, the BURGER KING brand is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER, the BURGER KING system operates more than 14,000 locations in approximately 100 countries and U.S. territories. Almost 100 percent of BURGER KING restaurants are owned and operated by independent franchisees, many of them family-owned operations that have been in business for decades. The BURGER KING brand is owned by Restaurant Brands International Inc. (TSX,NYSE:QSR), one of the world's largest quick service restaurant companies with more than $23 billion in system sales and over 19,000 restaurants. To learn more about the BURGER KING brand, please visit the BURGER KING brand website at www.bk.com or follow us on Facebook, Twitter and Instagram. About CHEETOS: CHEETOS snacks are the much-loved cheesy treats that are fun for everyone! You just can’t eat a CHEETOS snack without licking the signature “cheetle” off your fingertips. And wherever the CHEETOS brand and CHESTER CHEETAH go, cheesy smiles are sure to follow.
    [Show full text]
  • BURGER KING® USA Nutritionals: Core, Regional and Limited Time Offerings
    BURGER KING® USA Nutritionals: Core, Regional and Limited Time Offerings July 2012 Allergens ▲ serving size (g) size serving Calories Calories from fat Total fat (g) Saturated Fat (g) Trans Fat (g) Chol (mg) Sodium (mg) Total Carb (g) FiberDietary (g) Protein (g) Nutrition facts (g) Sugar Total WHOPPER® Sandwiches WHOPPER® Sandwich 290 670 360 40 11 1 75 980 51 3 11 29 WES w/o Mayo 268 510 200 23 9 0.5 65 840 51 3 11 28 WS WHOPPER® Sandwich with Cheese 315 760 430 47 16 1 100 1410 53 3 11 33 MWES w/o Mayo 294 600 270 30 14 1 85 1270 53 3 11 32 MWS DOUBLE WHOPPER® Sandwich 373 900 510 57 19 1.5 140 1050 51 3 11 47 WES w/o Mayo 352 740 350 39 16 1 130 910 51 3 11 47 WS DOUBLE WHOPPER® Sandwich with Cheese 398 990 580 65 24 1.5 160 1480 53 3 11 52 MWES w/o Mayo 376 830 420 47 21 1.5 150 1340 53 3 11 52 MWS TRIPLE WHOPPER® Sandwich 455 1140 670 75 27 2 205 1110 51 3 11 67 WES w/o Mayo 434 980 510 57 24 1.5 190 970 51 3 11 66 WS TRIPLE WHOPPER® Sandwich With Cheese 480 1230 740 82 32 2 225 1550 53 3 11 71 MWES w/o Mayo 459 1070 580 64 29 2 215 1410 53 3 11 71 MWS Texas DOUBLE WHOPPER® Sandwich 410 1040 620 69 26 2 175 1770 50 3 8 56 MWES WHOPPER JR.® Sandwich 147 340 160 18 5 0 40 520 32 1 7 14 WES w/o Mayo 136 260 90 9 4 0 35 450 32 1 7 14 WS WHOPPER JR.® Sandwich with Cheese 159 380 190 21 8 0.5 50 710 33 1 7 16 MWES w/o Mayo 137 300 110 13 6 0 45 640 32 1 7 16 MWS Allergens ▲ serving size (g) size serving Calories Calories from fat Total fat (g) Saturated Fat (g) Trans Fat (g) Chol (mg) Sodium (mg) Total Carb (g) FiberDietary (g) Protein
    [Show full text]
  • Amrest Holdings SE 28 FEBRUARY 2020
    (all figures in EUR millions unless stated otherwise) Consolidated Directors’ Report for the year ended 31 December 2019 AmRest Holdings SE 28 FEBRUARY 2020 Net 1 AmRest Group Consolidated Directors’ Report for the year ended 31 December 201 9 (all figures in EUR millions unless stated otherwise) 2 AmRest Group Consolidated Directors’ Report for the year ended 31 December 201 9 (all figures in EUR millions unless stated otherwise) Contents LETTER TO THE SHAREHOLDERS ........................................................................................................................................ 4 FINANCIAL HIGHLIGHTS (CONSOLIDATED DATA) ........................................................................................................... 6 GROUP BUSINESS OVERVIEW .............................................................................................................................................. 7 FINANCIAL AND ASSET POSITION OF THE GROUP ...................................................................................................... 12 BRANDS OPERATED BY THE GROUP............................................................................................................................... 21 KEY INVESTMENTS .............................................................................................................................................................. 25 PLANNED INVESTMENT ACTIVITIES ................................................................................................................................
    [Show full text]
  • Consolidated Directors' Report
    (all figures in EUR millions unless stated otherwise) Consolidated Directors’ Report for 6 months ended 30 June 2021 AmRest Holdings SE 25 AUGUST 2021 1 AmRest Group Consolidated Directors’ Report for 6 months ended 30 June 2021 (all figures in EUR millions unless stated otherwise) 2 AmRest Group Consolidated Directors’ Report for 6 months ended 30 June 2021 (all figures in EUR millions unless stated otherwise) CONTENTS FINANCIAL HIGHLIGHTS (CONSOLIDATED DATA) ......................................................................... 3 GROUP BUSINESS OVERVIEW ................................................................................................... 4 FINANCIAL AND ASSET POSITION OF THE GROUP ........................................................................ 6 BRANDS OPERATED BY THE GROUP ........................................................................................ 15 KEY INVESTMENTS ................................................................................................................ 18 PLANNED INVESTMENT ACTIVITIES .......................................................................................... 20 SIGNIFICANT EVENTS AND TRANSACTIONS ............................................................................... 20 EXTERNAL DEBT ................................................................................................................... 20 SHAREHOLDERS OF AMREST HOLDINGS SE ............................................................................ 20 CHANGES IN THE PARENT COMPANY’S
    [Show full text]
  • Consolidated H1 2010 Report Amrest Holdings S.E
    AmRest Holdings SE Capital Group Report for the First Half-Year of 2010 24 August 2010 (translation only) I - 1 Part I - Directors’ Report for the First Half-Year of 2010 I - 2 Part I - Directors’ Report for the First Half-Year of 2010 Wszystko jest moŜliwe! Wszystko Jest MoŜliwe! I - 3 Part I - Directors’ Report for the First Half-Year of 2010 I - 4 Part I - Directors’ Report for the First Half-Year of 2010 AmRest Holdings SE Report for the First Half-Year of 2010 1. Part I - Directors’ Report 2. Part II - Supplement to Directors’ Report 3. Part III - Selected Financial Information 4. Part IV - Auditor’s Report 5. Part V - Condensed Consolidated Financial Statements for the First Half-Year of 2010 (Appendix) AmRest Holdings SE Report for the First Half-Year of 2010 Part I Directors’ Report Content: 1. Selected financial and operating results - summary I-2 2. Description of the Company I-4 3. Management and Supervisory bodies of the Company I-122 4. Information important for the assessment of the Company’s personnel, economic and financial position I-133 5. Planned investment activities and their feasibility assessment I-200 6. External and internal factors material for the Company’s development in 2010 I-211 7. Basic risks and threats to which the Company is exposed I-222 8. The Company’s development direction and strategy I-265 9. Management representations I-276 I - 1 Part I - Directors’ Report for the First Half-Year of 2010 1. Selected financial and operating results - summary Chart 1 Sales and sales dynamics (%) for the first half-year of 2008-2010 (in PLN’000) Chart 2 Number of AmRest restaurants and new openings for the first half-year of 2008-2010 I - 2 Part I - Directors’ Report for the First Half-Year of 2010 Chart 3 Number of AmRest restaurants by brands Chart 4 Number of AmRest restaurants by country I - 3 Part I - Directors’ Report for the First Half-Year of 2010 2.
    [Show full text]
  • Nutrition Facts
    1 BURGER KING® USA Nutritionals: Core, Regional and Limited Time Offerings JUNE 2015 Nutrition Facts serving (g) serving size Calories Calories from fat Total fat (g) Saturated Fat (g) Trans Fat (g) Chol (mg) Sodium (mg) Total Carb (g) Dietary Fiber (g) Protein (g) Total Sugar (g) WHOPPER® Sandwiches WHOPPER® Sandwich 290 650 340 37 11 1.5 60 910 50 2 12 22 w/o Mayo 268 510 200 22 8 1.5 55 790 50 2 12 22 WHOPPER® Sandwich with Cheese 312 730 400 44 15 2 85 1260 51 2 13 26 w/o Mayo 291 600 260 29 13 1.5 75 1140 51 2 13 26 DOUBLE WHOPPER® Sandwich 375 900 510 56 19 3 115 980 50 2 12 35 w/o Mayo 353 770 370 41 17 2.5 105 860 50 2 12 35 DOUBLE WHOPPER® Sandwich with Cheese 397 990 570 63 23 3 135 1330 51 2 13 40 w/o Mayo 376 850 420 48 21 3 130 1220 51 2 13 39 TRIPLE WHOPPER® Sandwich 455 1160 670 75 27 4 170 1050 50 2 12 49 w/o Mayo 434 1020 540 60 25 4 160 930 49 2 12 48 WHOPPER JR.® Sandwich 138 300 150 16 4.5 0.5 25 460 27 1 7 9 w/o Mayo 131 240 90 10 3.5 0.5 25 410 27 1 6 10 WHOPPER JR.® Sandwich with Cheese 153 350 190 21 7 1 40 640 28 1 7 12 w/o Mayo 132 280 120 13 6 0.5 40 580 27 1 7 12 FLAME BROILED BURGERS Big King™ 198 530 280 31 11 1.5 75 790 38 2 8 19 A.1.® Ultimate Bacon Cheeseburger 294 820 460 51 22 3 140 1370 37 1 8 39 A.1.® Hearty Mozzarella Bacon Cheeseburger 313 790 430 48 21 0 190 1410 39 1 9 52 Hamburger 100 230 80 9 3 0 25 460 26 1 6 9 Cheeseburger 111 270 110 12 5 0.5 35 630 27 1 7 11 Double Hamburger 128 320 140 15 6 1 45 450 26 1 6 14 Double Cheeseburger 142 360 170 19 8 1 60 670 27 1 7 16 Extra Long Cheeseburger
    [Show full text]
  • RTT Table of Contents 12.09:TR Contents.Qxd
    TableTable ofof ContentsContents Introduction Fryer TrainRight Guide Introduction ........................................................08/06 – Fryer.................................................................... 10/06 WorkRight Guides Broiler – French Fries........................................................10/06 Broiler – French Fry Serving............................................ 10/06 – Multi-Product Fryer - Menu Items.................... 10/06 TrainRight Guide – Multi-Product Fryer - Side Item........................10/06 – Broiler................................................................. 12/09 – Shortening Filtering Instructions.......................04/08 – KITCHEN MINDER™.............................................. 12/09 StationRight Guide WorkRight Guides –Fryer.................................................................... 10/06 – KITCHEN MINDER™................................................ 12/09 TestRight Guide – NIECO® Broiler – 900 Series..................................12/09 – NIECO® Broiler – MPB94/9000 Series.................. 12/09 –Fryer....................................................................10/06 – Duke Flexible Batch Broiler............................... 12/09 StationRight Guide Specialty Board – Broiler..................................................................12/09 TestRight Guide TrainRight Guide – Broiler...................................................................12/09 – Specialty Board.......................................................12/09
    [Show full text]
  • Allergen Information
    APRIL_ROI_SMOKYANGUS00011_ALLG ALLERGEN INFORMATION Burger King’s priority is to ensure our customers with food allergies and intolerances have accurate information to make safe choices from our menu. Where any of the 14 specified allergens are present we will tell you. When one of our suppliers reports they have identified a risk cross contamination in their production line we will tell you the product may contain an allergen. Burger King restaurants have controls in place to reduce the risk of cross contamination in our own kitchens such as separate storage areas, separate utensils and cleaning equipment for products contain allergens. In common with other catering operations, our kitchens are open environments and there is always a risk of cross contamination. Hence we cannot guarantee any product is entirely free from any allergen and customers with severe food allergies should take this information into account. Although we take great care to remove bones from our meat, poultry and fish products, some small bones may still be present. + Allergens A planned ingredient which is definitely present. ? May contain Our supplier has told us, after carrying out an allergen risk assessment, there is a foreseeable risk of cross contamination of this allergen to the finished product i.e. it is not a planned ingredient but it may be present in the finished product due to factory cross contamination Fried Foods* Although we have separate fryer vats for different products, they have a shared system for oil filtration. This means there is a risk of cross contamination of allergens when the oil passes through the filter.
    [Show full text]
  • Press Releases BURGER KING® Brand Makes a Splash with the California WHOPPER® Sandwich
    1/21/2015 Burger King INVESTOR INFORMATION | Press Releases BURGER KING® Brand Makes a Splash with the California WHOPPER® Sandwich Back by Popular Demand, Limited­Time­Only WHOPPER® Sandwich Available at Participating West Coast BURGER KING® Restaurants MIAMI­­(BUSINESS WIRE)­­Oct. 15, 2012­­ Calling all Honolulu residents! Inspired by the "avocado capital of the world," the state of California, Burger King Worldwide, Inc. (NYSE: BKW) today proudly brings back a Golden Coast favorite, the California WHOPPER® Sandwich for a limited­time­only. Made with premium ingredients like creamy guacamole, Swiss cheese and crispy, thick­cut bacon, this WHOPPER® sandwich is the go­to menu item that is sure to satisfy your hunger cravings. This tasty twist on a burger favorite packs a tidal wave of flavor made with only quality ingredients, designed with our loyal guests in mind. "Thanks to consumer demand, BURGER KING® brand is delighted to offer our West Coast guests the California WHOPPER® sandwich once again," said Jose Dias, West division vice president, Burger King Worldwide, Inc. (BKW). "We welcome guest feedback and customize our menus to fit each region‘s unique taste buds with great tasting food made with only the highest­quality ingredients." The California WHOPPER® Sandwich is made with USDA certified fire­grilled ground beef, creamy guacamole, thick­ cut hardwood smoked bacon, melted Swiss cheese, ripe tomatoes, crisp lettuce, freshly sliced onions and mayonnaise all served on a toasted sesame seed bun for a suggested retail price of $4.49. Guests can also opt to enjoy the West Coast­inspired favorite in the form of a WHOPPER JR.® Sandwich for a suggested retail price of $2.19.
    [Show full text]
  • Getting Facts on Fast Foods
    Getting Facts on Fast Food With today’s busy lifestyle, many of us find it easier to drive through a fast food restaurant then to take the time to make a home cooked meal. Use these tips to make healthier choices. Tips for better health choices • Have grilled chicken instead of beef. This will reduce fat and calories. • Avoid breaded meats and deep fried choices. • Limit or avoid cheese and bacon. • “Hold the mayo” or ask for reduced-fat mayo to cut back on fat and calories. • Select a baked potato with reduced fat sour cream instead of French fries. • Try salads but stick with fresh greens and other fresh vegetables or fruits. Ask for fat free or light salad dressing. If you use regular dressing, use a small amount. Also, try salsa on the side to use as a dressing. • Try fat free or light condiments, like ketchup, mustard, lettuce and tomatoes, on sandwiches. They add flavor without as many calories and fat. • Be careful with drinks! A large soda is 300 to 400 calories and a large shake can be 850 calories. Pick water, unsweetened tea or low fat milk to cut out these calories. • Try to eat out no more than 1 to 2 times a week. By limiting the times you eat at restaurants, you will be able to avoid large amounts of calories, fat and sodium. Making better choices Portion control is very important! Portion sizes for most restaurant foods and convenience foods have grown to be sometimes 2 or 3 times normal size. Try ordering a kid’s meal or the smallest size available to cut back on calories and fat.
    [Show full text]