REAL TIME COUPON FEATURES ON TRI-CITIES ON A DIME

Monday, February 29, 2016

THE EAGLES HAVE LANDED IN JOHNSON CITY AND BLUFF CITY, TENNESSEE


The Johnson City eagles laid eggs on Feb 10 and Feb 13. The Bluff City eagles laid eggs on Feb 3 and Feb 6.  Eggs of Bald Eagles are laid 3 days apart (so ours read the maternity guides and laid their eggs on schedule) and the eggs hatch in 35 days.  Using these guidelines, we have calculated the Bluff City eggs should hatch on March 9 and 12 and the Johnson City eggs should hatch on March 16 and 19.  So keep your eyes out everyone, we may have eaglets soon!!  This is a prime opportunity to observe these iconic birds in their natural habitat, undisturbed.  

THOUGHT FOR THE DAY - WORDS OF RONALD REAGAN


Sunday, February 14, 2016

LAUGH FOR THE DAY - THE "JOB INTERVIEW"


SUPERMARKET PREPARED MEAL SHOCKERS

Dear Readers:

How many of you have purchased "dinner" at the supermarket deli?  Raise your mental hands.  How many of you think that that "dinner" was prepared on the premises of the supermarket?  How many of you think that the ingredients used are "Fresh", not boxed or pre-processed food?  Well here is an excerpt from an article for you to read with a link to the entire article provided.  

Consumer Reports wanted to find out whether this burgeoning breed of convenience food is actually fresh and healthful. Our nutrition experts and secret shoppers scanned the prepared-food cases at six major supermarket chains in the Northeast. They made several visits over four weeks last spring to see which dishes were offered regularly. With that information in hand, we chose 24 prepared meals—entrées and side dishes—that were a mix of such basics as rotisserie chicken or mashed potatoes; upscale dishes, such as Parmesan-crusted tilapia, and healthier-sounding fare, such as edamame-cranberry salad.

Then shoppers went to at least three locations of each chain, where they bought the selected dishes and asked counter personnel questions about where the food was prepared and whether nutritional information was available. All three samples of each dish were analyzed in a laboratory for calories, fat, saturated fat, sodium, and—for foods expected to contain it—fiber. (Download a PDF of “Nutrition by the Numbers” for a list of the average values.) 

Our testing and analysis revealed some surprising findings that smart food consumers need to know.