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An old standby that will satisfy new requirements.

Bush's Best® Beans have been around for over 100 years. While you may already be using them in your kitchen, new government regulations regarding kids’ cuisine may inspire you to bring more of this nutrient-packed vegetable to your menu.

Learn more here.
Bush’s Best® Low Sodium Variety Beans

Lose the salt but keep the great flavor with Bush's Best® Low Sodium beans. Only 140mg of sodium per serving. Learn more.
About Bush Brothers and Company
Bush Brothers and Company is a third-generation, family-owned manufacturer of beans for the foodservice and retail food industries. Founded in 1908 as a canning facility for locally grown produce in East Tennessee, Bush Brothers has grown into the leading national brand of baked beans and other bean products under the Bush's Best® brand. The company manufactures and markets a full line of baked beans and variety beans (such as Black Beans, Kidney Beans, Pinto Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Fresh Southern Peas) as well as Chili Starter and ready-to-eat Chili, with beans grown in the U.S. Once known only in the southeastern region of the country, Bush's Best® is now the No. 1 bean brand in the U.S.
Healthy Menus are a Family Affair.

From the First Lady's "Let's Move" initiative to the NRA's "Kids LiveWell" Program, improving nutrition levels in both school lunch programs and restaurants have been a key consideration in 2013.

Learn more here.
  • Schools explore new protein sources, dietitian says
    Healthy trends in school lunches include farm-to-school and even boat-to-school programs that provide local meats and fish for student meals, Dayle Hayes, registered dietitian, writes in this blog post. Other protein sources finding their way into recipes include legumes and eggs, and some schools are adding mushrooms and switching to Greek yogurt, she writes. The Huffington Post/The Blog (11/21)
  • Where to find fiber without gluten
    Because they must eliminate wheat breads and other sources of gluten, people following a gluten-free diet may have difficulty getting enough fiber. Fiber is important for healthy digestion, disease prevention and more, experts say. Grains such as quinoa, amaranth and brown rice offer a good starting place, and beans are also high in fiber, according to this article. Matters blog (11/30)
  • Healthy food options in schools can improve students' eating habits
    The introduction of three or more changes in school-nutrition practices and policies was associated with an increased consumption of fruits, vegetables and whole grains among students, according to a study of 55 middle schools in Michigan. Students from schools that implemented these changes also had greater intake of fiber, vitamins A and C, and calcium, researchers reported on the website of Childhood Obesity. HealthDay News (11/14)
  • Students prepare healthy meals in Calif. district's food-lab program
    A California school district has expanded its food lab and garden program to elementary students this year. The program allows students to prepare meals based on recipes that are then served to their classmates. Students in the program learn cooking skills and develop a working knowledge about nutrition and healthy eating. Half Moon Bay Review (Calif.) (11/14)
  • Kids to have the final say in NRA healthy recipe contest
    NRA will hold its second Kids LiveWell Recipe Challenge, which invites restaurants and foodservice companies to submit recipes that meet the nutrition criteria from the Kids LiveWell program. A panel of nutrition experts will select the finalists and a group of elementary school students will pick the winners of the contest, which is co-sponsored by McCormick and dietitians from Healthy Dining. "As this top trend in the restaurant industry continues to grow, we are looking forward to building on last year's success," said Joan McGlockton, NRA VP of industry affairs and food policy. The Packer (Lenexa, Kan.) (10/17)
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