Olympics brings the world to Tim Hortons
VANCOUVER – A Tim Hortons near the Olympic couldron in downtown Vancouver has a United Nations atmosphere to it. Customers hailing from all corners of the globe are learning the lingo of the “double-double”.
Japadog could be the solution to VANOC’s problems
VANCOUVER, British Columbia — For all the talk about aboriginal heritage and French culture at the 2010 Winter Olympics, very little has been said about the actual demographic reality of the city of Vancouver.
It’s almost 50 percent Asian and South Asian. Some in those communities are now saying they’re upset that reality wasn’t reflected in the Opening Ceremony.
Find out about the Japadog- Japadog could be the solution to VANOC’s problems.
Gold Medal Meals: What the Olympic Athletes Eat at the Vancouver Winter Games
In 776 BC, Coroebus of Elis, a baker, won the stadion (now known as the sprint), making him the first medalist on record at the world’s very first Olympiad in Greece. Makes perfect sense. A baker with easy access to carb-filled foods is bound to outrun, let’s say, a bricklayer or a sandal maker, right?
There is no question: Diet plays an active role at the Games. Food fuels the body, and each athlete demands a particular kind of sustenance. For instance, a 250-pound bobsledder requires proteins like steak to compete, while an endurance athlete like a cross-country skier needs carbs to go the distance.
To aid the more than 2,000 competitors in their quest for the gold, the folks behind the 2010 Vancouver Olympics spent years researching and planning the grub for the Games. What goes into the prep for these hungry athletes? We got the skinny from Nejat Sarp, VP, Services, Villages and General Manager Vancouver.
Read the interview at Gold Medal Meals: What the Olympic Athletes Eat at the Vancouver Winter Games.
Olympic food service-Athletes’ Village-food nannies to keep athletes safe
Food at the 2010 Olympics in Vancouver and Whistler will be provided by Sodexo and McDonald’s. There will be fresh food stations at various points in the Athletes’ Village and so called ”food nannies” will keep dishes at a constant, safe temperature in order to prevent food borne illness.
At the 2008 games in Beijing, the Americans had meat flown in from the U.S. in order to stop just that. However, somewhere between the U.S. and preparation in China, the food developed pathogens and made quite a few of the athletes very ill. Food borne illness is caused when food sits in the danger zone at an improper temperature.
The two main elements of food poisoning are moisture content and temperature. Therefore if one is cooking a food whose moisture content is high (think potatoes, pasta, rice.) and it is left to stand at room temperature or at a temperature that is not sufficiently high to kill bacteria, one will have a wretched and dangerous case of food borne illness on one’s hands.
