July 19th, 2011

A mozzarella stick grilled cheese sandwich? A burger topped with pork belly smoked cheese AND a fried egg?

What will American restaurants not do to entice us to belly up, literally?
Apparently, despite all the warning bells about American obesity, shortened lifespans and soaring health care costs, they won’t tone it down, or help you tone up.
The Center for Science in the Public Interest has turned a spotlight on menu trends, discovering that mainstream American eateries continue to roll out over-stuffed, grease-packed new concoctions in an apparent competition to out fat the competition.

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July 15th, 2009

By Melissa Segrest
Green Right Now

A robin may be the mascot for the Red Robin restaurant chain, but chickens are the birds getting a big break from the company.

Red Robin Gourmet Burgers has more than 300 company-owned restaurants, and they are swiftly moving away from the use of eggs produced by hens that live in torturous conditions at factory farms across the country.

Photo: Humane Society of the United States

Hens in ‘battery cages’ by Compassion Over Killing

Right now, about one-third of the eggs in the Red Robin supply chain are “cage-free,” and they intend to have 100 percent of the eggs they serve come from cage-free hens by 2010, the company says.

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