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Posts tagged: Super Bowl

Super Bowl Concessions Go Organic and Local

Fans at the Lucas Oil Stadium, pictured here, will be served three flavors of chili made from organic and locally grown ingredients.  The USDA’s National Organic Program oversees the certification of USDA organic products.  (Photo by Carl Van Rooy)

Fans at the Lucas Oil Stadium, pictured here, will be served three flavors of chili made from organic and locally grown ingredients. The USDA’s National Organic Program oversees the certification of USDA organic products. (Photo by Carl Van Rooy)

There’s a new menu item in town for the Super Bowl: white bean chili made with organic beans and vegetables.  The push to bring organic and locally-grown options to the concession stand came from a partnership between non-profits that support family farms, celebrities and Centerplate, the NFL’s largest concession provider.

The USDA National Organic Program—within the Agricultural Marketing Service—oversees the certification of USDA organic products.  We also certify third-party agents around the world to uphold the integrity of the organic label. Read more »

Don’t Just “Wing It!” Defeat Food Poisoning at Your Super Bowl Party with Food Safety Tips and a Bonus Recipe

Have plans for the big game? We all know this day is more than just football. It’s also the second largest day for food consumption in the U.S., next to Thanksgiving Day. Chips, wings, guacamole, chili—sounds like a good time right? It should be!

Don’t let this snack-filled day end in food poisoning. Food poisoning has lots of causes, including leaving food out too long. Here are some tips to ensure everyone enjoys the big game between the Giants and Patriots, and all the good food that comes with it! Read more »

For the Love of the Game… or at Least the Chicken Wings

Whether you are an avid football fan who can’t wait until kickoff or you’re part of the 40 percent going to a Super Bowl party just for the food, there’s a good chance you will be as close to chicken wings as the television on Sunday. In fact, the National Chicken Council estimates that Americans will consume nearly 1.25 billion wings during this year’s Super Bowl.

Until 1964, wings were mostly viewed as the less desirable part of the chicken and were mostly cooked in soups. That all changed when Teressa Bellisimo, co-owner of Buffalo, New York’s Anchor Bar, decided to deep-fry chicken wings and toss them with a buttered cayenne pepper sauce. The buffalo wing was born, and since then Americans have made this food a staple—especially during sporting events.

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