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The fast-food chain announced that the two parties decided to suspend their relationship.

In today's competitive world, it's crucial that your digital presentation is stunning -- not only to attract customers but also to retain them and gain their loyalty.

Posted by: Kelly Miterko, Deputy Associate Director, Let's Move! This Friday, fifty-five budding young chefs will make their way to the White House for the fourth annual Kids' "State Dinner." With nearly one thousand entries submitted to this year’s Healthy Lunchtime Challenge , the fifty-five winning recipes were selected based on their healthfulness, taste, originality, affordability, and following USDA’s MyPlate recommendations. Our panel of judges tasted the two finalist recipes from each state, four territories, and the District of Columbia, and they were extremely impressed with the incredible recipes that kids cooked up this year! Go behind the scenes and see how this year's delicious winning creations were chosen: You can find the complete list of winning recipes here , and we hope you’ll be inspired to head into the kitchen and whip up some of these creative dishes at home with your fam

Posted by: Anna Ganser “I love to go sailing with my grandpa in Sturgeon Bay, WI, and thought of him with this recipe,” says Anna. “I am using the cucumber as an edible boat filled with flavorful ingredients, such as roasted vegetables, beans, herbs, and spices. My family also cares a lot about eating healthy to prevent heart disease and cancer. This Mediterranean-inspired recipe does just that. We serve my recipe with healthy homemade whole-grain pita chips and a side of berries. Yummy!” - Anna Ganser, Age 10, Wisconsin Makes 8 Servings Ingredients: ½ pound fresh asparagus, cut into 1-inch pieces 1 cup red bell pepper, cut into ½-inch pieces 1 cup yellow bell pepper, cut into ½-inch pieces 1 small red onion, peeled and diced ¼ cup olive oil 8 ounces whole-wheat orzo ½ cup grape tomatoes, quartered ¼ cup Kalamata olives, pitted and quartered 1 (15-ounce) can great northern beans, dra

Posted by: Reagan Blasher “I’m involved with my local Dairy Council through a nutrition program at my school,” says Reagan. “I knew I had to incorporate dairy to make them proud, so I made a list of all of my favorite foods to see what kind of recipe I could come up with. I talked with a local chef at the university in my town and he explained what the new “super foods” were and how important they are to our health. I then created a recipe that I thought would be great. I worked through trial and error until I finalized my recipe that is now delicious and includes my favorite and super foods.” - Reagan Blasher, Age 10, West Virginia Makes 4 Servings Ingredients: For the Salmon: 4 (10-inch-square) pieces parchment paper 3 tablespoons honey 1 tablespoon coconut oil 1 garlic clove, peeled and minced 1 teaspoon dried thyme 4 (2-ounce) skinless salmon fillets Pinch sea salt and pepper For the