The growing problem of pet obesity

Many pet owners would never  intentionally harm their companion animals. In fact, pet owners often go above and beyond to ensure their animals are well cared for and content. However, many well-meaning people may be inadvertently harming their pets with something they provide each and every day: food.

Obesity is on the rise among pets. The Association for Pet Obesity Prevention says that 54 percent of dogs and 59 percent of cats in the United States were categorized as overweight or obese in 2016. That marks an increase from 52.5 percent and 58.3 percent, respectively, from four years ago. The majority of veterinarians think that pet obesity is a significant problem and nearly half of pet owners admit that their vets have discussed a pet’s ideal weight with them during pet health visits.

Pet weight and appearance

Body weights for pets are based on breed ideals and may not necessarily apply to dogs and cats of mixed breeds. For example, a golden retriever should weigh between 65 and 75 pounds. A domestic cat should weigh between eight and 10 pounds. But vets will consider a host of variables to determine if a given pet is a healthy weight. Vets advise that dog owners should be able to easily feel and count dogs’ ribs when they run their fingers across the side of the animal. Pets viewed from above should display an hourglass figure that includes an indentation near the midsection. The absence of this “waist” may indicate a problem. When observing a pet from the side while he or she is standing, a slight upward slope of the stomach should be visible. A low-hanging abdomen means abdominal fat may be present.

Health problems related to weight

The Purina Pet Care Center found that overweight pets may live two years less than ideal weight pets. Reduced life span is not the only problem, as carrying extra pounds can contribute to various maladies. These include osteoarthritis and poor joint health, type 2 diabetes, ligament injuries, heart and respiratory disease, kidney disease, and cancer.

Exercise and Food

Just like humans, pets need a combination of physical activity and caloric moderation to maintain healthy weights. Daily caloric needs for indoor cats range from 180 to 200 calories per day. The larger a dog is, the more calories it needs. Pet owners should work with their veterinarians to map out a diet and exercise regimen that can help their overweight pets shed pounds. Vets also can help determine if weight gain is due to illness or food habits. Pets need to maintain healthy diets and engage in exercise to maintain ideal body weights that will keep them healthy for years to come. 

Free Family Community Event (Sat. May 20th)

This Saturday The Goddard School of Champions/Spring Will be hosting a FREE community event.

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Everyone is welcome and bring the whole family!

They will have:

• Petting Zoo 

• Bounce House 

• Popcorn

• Snow Cones 

• Face Painting

• Fire Truck and firemen! 

• Indoor/ outdoor activities

• prizes

• Rain or Shine

• Fun for the whole Family

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Date: Saturday, May 20th, 2017 at 9:30 AM - 12:30 PM

Location: The Goddard School- 8727 Eastloch Drive, Spring, Texas 

 

 

National Margarita Day Deals in Houston

Another year, another National Margarita Day. Every February 22, fans celebrate the beloved frozen or on-the-rocks concoction.Here are a few spots in Houston offering margarita deals Wednesday:

Soto’s Cantina: This Northwest Houston favorite is offering half-price margaritasFebruary 22 for folks who mention this deal from Houston on the Cheap! Thank you, Juan. I love Soto’s!Located at 10609 Grant Rd.

Cadillac Bar: Cadillac Bar is offering Happy Hour pricing with $3.50 house margaritas all day. Offer valid at Houston and Kemah Boardwalk location.

Cafe Adobe Marq*e Center: Save a few bucks on Skinny or Perfect margaritas at Café Adobe Marq*e Center. They’re priced at $7.50 all day February 22 ($10.95 regular price).Located on I-10 near Silber.

Chili’s: Get $5 premium margaritas February 22 at Chili’s. These include Tropical Sunrise, Presidente, and Triple Berry Infused.

Chuy’s: Take advantage of $1 off Frozen Raspberry Ritas February 22 featuring el Jimador Tequila Silver.

El Big Bad: Score $5 fresh-squeezed margaritas at El Big Bad, the world’s largest infused Tequila Bar, at its 2nd annual Margarita Day & Crawfish Festival. Fun starts at 4 pm with crawfish at 7 pm. Located at 419 Travis.

Gringo’s Tex-Mex: Folks who sign up for its El Club email list will receive a coupon for $2 margaritas February 22. You must sign up by February 21. Those who are current El Club members just need to update their profile and click the “National Margarita Day” box by February 21. Limit two ($2) house margaritas per person.

Molina’s Cantina: Enjoy $5 margaritas all day at Molina’s Cantina. Locations on Bellaire Blvd., Washington and Westheimer.

Sherlock’s Baker St. Pub and Baker St. Pub: It’s hard to pass up $2 rocks margaritas or $3 frozen margaritas! Located in Katy, Cypress, Sugar Land, The Woodlands, and Houston–Willowbrook (Baker St. Pub) and Westheimer (Sherlock’s).

Cyclone Anaya’s: Don’t miss $5 jumbo house margaritas all day February 22. This is half off happy hour pricing! Six Houston locations.

Information provided by: http://www.houstononthecheap.com/national-margarita-day-deals-houston

Time to talk turkey

Few foods receive the fanfare of turkey come the holiday season. The National Turkey Federation says Americans eat 46 million turkeys each Thanksgiving and another 22 million on Christmas. An additional 19 million enjoy turkey as part of their Easter celebrations. 
Though turkey is enjoyed throughout the year, it is most popular during the holiday season. Some celebrants may want to know more about this beloved bird before sinking their teeth into their next holiday meal. The following turkey tidbits may surprise you.

• Turkeys are large game birds that are closely related to chickens, pheasants and quail.
• The turkey’s scientific name is “meleagris gallopavo,” which is the wild turkey from which the domesticated turkey many people eat descends. There is another species of turkey known as the ocellated turkey, which is native to the Yucatán Peninsula in Mexico.
• By the early 1900s, the wild turkey neared extinction. Restoration projects have increased the number of turkeys from approximately 30,000 birds back then to nearly seven million now.
• Despite their size, turkeys can fly in the wild. They often perch in trees to sleep to protect themselves from predators. Some domesticated turkeys may not fly because they have been bred to be overly large to produce more breast meat.
• The heaviest turkey ever raised was 86 pounds.
• A male turkey is called a “tom” or a “gobbler,” while female turkeys are referred to as “hens.” Only the male will make the familiar gobbling sound, which is used to attract mates.
• A hen is smaller than a gobbler and does not have the distinctive beard of modified feathers that gobblers have on their breasts. Males also have sharp spurs on their legs for fighting.
• Male and female turkeys also can be differentiated by their droppings. Male droppings are spiral-shaped, while females’ look like the letter J.
• Both genders of turkey have snoods (the dangling appendage on the face) as well as red wattles under their chins.
• A hen can lay about 10 to 12 eggs over a period of two weeks. The eggs will incubate for 28 days before hatching. Baby turkeys are called “poults.”
• Turkeys and peacocks may look similar, but they are not closely related.
• Turkeys have excellent vision due to their eyes being located on the sides of their head. This gives the birds periscopic vision.
• The gizzard is a part of the turkey’s stomach that contains tiny stones that the bird has swallowed. The stones facilitate the digestion process.
• Benjamin Franklin did not support the bald eagle as the nation’s symbol, feeling the turkey would be a better choice. In a letter to his daughter, he wrote, “He [bald eagle] is a rank coward; the little king-bird, not bigger than a sparrow, attacks him boldly and drives him out of the district. For in truth, the turkey is in comparison a much more respectable bird, and withal a true original native of America. Eagles have been found in all countries, but the turkey was peculiar to ours …”
• Turkeys will have 3,500 feathers at maturity. Rumor has it the costume worn by the “Sesame Street” character “Big Bird” is made of turkey feathers.
• The turkey shares its name with a country. But why? A turkey bears some resemblance to the guinea fowl. Though it is native to eastern Africa, the guinea fowl was imported to Europe through the Ottoman Empire and came to be called the “turkey-cock” or “turkey-hen.” When settlers in the New World began to send similar-looking fowl back to Europe, they were mistakenly called “turkeys.”
• Despite an abundance of turkeys being eaten between November and January, June is National Turkey Month. 

Take your pick of apple history and trivia

Though apples are enjoyed across the globe, many people associate apples with the United States of America. That’s in spite of the fact that the first apples were cultivated on the opposite side of the world from North America in Asia. 
There are more than 7,500 known cultivars of apples that produce various characteristics for flavor and appearance. Apples are often a topic of discussion in the fall, when many trees produce their largest bounties of fruit. Autumn is a good time of year to take a closer look at apples, and explore some of the most popular varieties for picking and eating.

Apple origins
Malus deomestica, or the common apple tree, is a descendent of apple trees that originated in Central Asia in what is now southern Kazakhstan. Apples have been grown for thousands of years in Asia and Europe. The original apple tree was the wild apple, or Malus sieversii. DNA analysis has confirmed that the wild apple is the progenitor of the cultivated apple enjoyed today.
European colonists likely brought apple seeds and trees with them when they emigrated to North America, introducing that part of the world to the apple tree. Records from the Massachusetts Bay Company indicate that apples were being grown in New England as early as 1630. Americans also enjoy the popular story of Johnny Appleseed, who was believed to have distributed apple seeds and trees to settlers across the United States. 
While apples can be produced from seeds, nowadays many apples are propagated by grafting so that they retain the parent tree’s characteristics of flavor, hardiness and insect resistance.

Apples and symbolism
Apples have become the main symbols of many different stories and tales throughout history. Apples are linked to the Biblical tale of Adam and Eve and their ultimate expulsion from the Garden of Eden. However, the apple is never named in any of the religious texts as the fruit Eve picked from the tree of knowledge. 
Apples have appeared in fairy tales and folklore. The Brothers Grimm had the character “Snow White” fall ill after eating a poisoned apple. In Norse mythology, the goddess Iounn was the appointed keeper of golden apples that kept the Aesir young forever. 
Apples have also played a role in science, most notably Sir Isaac Newton’s study of gravity. While myth surrounds the story of Newton and an apple falling from a nearby tree, it’s likely that witnessing an apple fall from a tree did spark something in the famed scientist. 

Most popular apple varieties
Many varieties of apple stand out as perennial favorites. In the United States, the Red Delicious is the country’s most popular grown apple. It was called the hawkeye when discovered in 1872. The Golden Delicious is the second most popular grown apple in America. The Delicious apples tend to have mild, but grainy flesh that can fall apart when cooked, so they’re best used for snacking. Cortland, Empire, Fuji, Gala, McIntosh, and Macoun are some of the other most popular varieties. 
Those interested in baking with apples can select among Granny Smith, Jonagold and McIntosh. These apples tend to be crisp and tart and hold up better in recipes.
Apples have been enjoyed for thousands of years. While apples are a staple of autumn, they can be enjoyed all year long thanks to their widespread availability. 

Find healthy foods while on the go

Nice weather often equates to an uptick in road trips. During such trips, motorists and their passengers will need to take breaks to refuel both their vehicles and their bodies.
Rest stop and convenience store snack options are often unhealthy, and it can be difficult for nutrition-minded travelers to find acceptable fare. But a little creativity coupled with some smarter choices can ensure road trips don’t derail healthy diets.

• Bring food along. One of the easiest ways to eat healthy while traveling is to bring meals and snacks with you. Look for portable foods that may not require much refrigeration, such as fruit bars or trail mix. If you have room in the car for a small cooler or insulated lunch packs, fill them with fresh fruits and sandwiches. Opt for lean lunch meats like chicken and turkey. Avoid using cheese or dressings like mayonnaise that can quickly spoil. Some other easily portable foods include applesauce cups, oatmeal packets (all you need is hot water from a rest stop) and low-sodium, low-fat jerky.
• Pack plenty of water, a healthier choice than soft drinks that will also  keep you hydrated when sitting in the car for extended periods of time. 
• Find healthy fast food. If packing food is not an option or if you just prefer the convenience of getting something along the way, you can still make informed choices. Opt for foods that are roughly 500 calories or less and boast plenty of protein and whole grains to help you feel full longer. You may not be able to enjoy low-sodium foods, as many fast food options go heavy on the salt. Just steer clear of extra condiments that only increase those already considerable sodium levels.
• If you must opt for fast food, do not order sides of fries or chips, which will only make meals less healthy. Also, avoid sugary sodas. Many fast food restaurants offer some healthy fare, such as grilled chicken sandwiches. Order such sandwiches plain or with extra lettuce and tomato for a healthy crunch. Order sandwiches on whole-wheat buns when possible.
• Kids’ meals tend to have healthy portion sizes. If possible, purchase a kid’s meal and opt for a side of sliced apples or another healthy alternative.
• Make smart choices at sit-down restaurants, too. It’s important to stay focused on healthy fare even when you pull off the highway and patronize more traditional sit-down restaurants. Again, think smaller portions. Consider splitting an entrée with another person in your traveling party. Some chains will offer the nutritional information right on the menu, or put a special symbol next to their healthiest offerings. Substitute steamed vegetables for starchy or fattening side dishes and always ask for sauces to be served on the side.
• It’s not always easy to eat healthy when traveling. But travelers can often find healthy fare, even if they need to bring it along themselves.

Scrumptious stir-fry for the family

Stir-fry is a dish many people, adults and kids alike, seem to love. That popularity is perhaps because no two stir-fry dishes ever seem to be the same or because stir-fry dishes encourage cooks to take chances with ingredients.
Those who want to experiment with a tried and true stir-fry success might want to try Michelle Dudash’s recipe for “Orange Peel Beef & Broccoli Stir-Fry With Brown Rice” from her book, “Clean Eating for Busy Families” (Fair Winds Press).

Orange Peel Beef & Broccoli Stir-Fry With Brown Rice
Serves 4

For Sauce:
2    tablespoons reduced sodium soy sauce
1    tablespoon plus 2 teaspoons rice vinegar
1    tablespoon cornstarch
2    teaspoons honey
1⁄2    teaspoon freshly ground black pepper
1⁄4    teaspoon Chinese 5-spice powder (or 1⁄4 teaspoon cinnamon and 1⁄8 teaspoon each ground fennel and cloves)
1    tablespoon dark sesame oil

For Stir-Fry:
51⁄2    cups bite-size broccoli florets
1    tablespoon minced garlic
1    tablespoon minced ginger (or 1⁄2 teaspoon ground ginger)
1⁄8    teaspoon salt
1    pound flank or flat iron steak, or top sirloin, thinly sliced against the grain in 11⁄2-inch pieces
1    tablespoon expeller-pressed grapeseed or canola oil
1    orange, 2 teaspoons grated zest, inner segments sliced
2    teaspoons sesame seeds
3    cups cooked brown rice

To make the sauce: Stir together all of the sauce ingredients in a small bowl and set aside. 
To make the stir-fry: Heat a large frying pan or wok over high heat, add 1 cup of water and bring to a boil. Add broccoli, reduce heat to a low boil and cover with a lid or piece of foil, leaving a gap for steam to escape. Steam for 5 minutes until almost fork-tender. Move broccoli to a plate, reserving cooking water in another container.
In a medium bowl, sprinkle garlic, ginger and salt evenly over the beef. Scrape the pan clean, place it on high heat and add the oil. When the oil is shimmering, add the beef in an even layer and cook for 2 minutes undisturbed until brown. Toss with a wooden spoon to break up the pieces, reducing heat to medium-high as needed. Add orange zest and sesame seeds and cook until beef is done, another 2 minutes. Swirl in the sauce, add broccoli and stir-fry to reheat. Add a splash of reserved broccoli water if mixture seems too dry. Serve hot and garnish with orange segments.

7 ways to be kind to restaurant food servers

The restaurant industry is booming, with new restaurants entering the challenging foodservice market every day. The National Restaurant Association says restaurants in the United States' generate roughly $2 billion in sales on a typical day. Media Edge, a Canadian trade resource, says the foodservice industry play a major role in Canada's economic growth by providing so many jobs.

Food servers are among some of the hardest working employees in the foodservice industry, but sometimes their efforts go unrecognized. The following are a handful of ways diners can show their appreciation to the men and women who work hard to ensure their customers enjoy their dining experiences.

1. Recognize that waiting tables is no easy task. Waiting tables is both physically and mentally demanding. Servers spend hours on their feet carrying and balancing plates of food during their shifts. Servers also must anticipate the needs of diners and do their best to accommodate them. Acknowledge that servers' jobs are not easy when dining out, and express your gratitude for their had work whenever possible.

2. Recognize that slow food often is not servers' faults. Very often a food server has no control over how fast the food comes out of the kitchen. A very busy meal service can stall an inexperienced kitchen. Don't blame the server because the food took longer than expected to arrive on your table. If you're in a hurry, let the server know in advance so he or she can work with you.

3. Look up at your server. Eye contact shows respect and it will help get your order across clearly - reducing the likelihood of a mixup regarding your order.

4. Put down your phone. Distracted diners are sometimes to blame for slow service. In 2014, a popular New York restaurant took matters into its own hands after constant complaints of slow service. After examining surveillance footage of the dining room from 2004 to 2014, the restaurant owner discovered the wait staff hadn't changed its techniques, but the customers' use of cell phones had slowed table turnover from one hour and five minutes to one hour and 55 minutes. Taking pictures of food, texting before ordering or asking a server to take a group photo can contribute to slower service, which puts added stress on servers.

5. Holidays can put a monkey wrench in restaurant flow. Certain times of the year are popular for dining out. Mother's Day and Father's Day, Valentine's Day, and winter holidays are busy times for the restaurant business. Diners should recognize this and exhibit extra patience when dining out during these busy times of year. If you aren't up for the crowds, abbreviated menus and other factors that come with holiday dining, choose another day to go out.

6. Tip with courtesy and respect. Tips are important to servers because their income may not be steady. Some restaurants do not pay servers minimum wage, expecting their salaries to be offset by tipping. Tip according to how the service was, not the taste of the food or beverages. A 15 percent tip is customary, but you may want to tip 20 percent for exceptional service. Don't dine out if you cannot afford or do not plan to tip.

7. Ask ahead of time if you need a split bill. Multiple checks can prove time-consuming. Address this need early on and pay as punctually as possible.

The restaurant business is fast-paced and challenging. Customers can do their part by being patient and pleasant patrons and showing their servers the respect they deserve.