Fried and true

Fried and true

Fried foods have been under fire by public-health advocates for years, but that hasn’t stopped consumers from eating them.

“People like fried food,” says Debe Nagy-Nero, director of quality assurance, nutrition and safety at Burgerville, a quick-service chain based in Vancouver, Wash.

Burgerville hangs its reputation on using local, seasonal ingredients—most notably local berries, pumpkins and other delicacies in its

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish