June 4, 2011 |
BERLIN - Schools have pulled raw vegetables from menus, piles of cucumbers sit untouched on shop shelves, and farmers say they are losing millions. As scientists scramble to find the source of an E. coli outbreak linked to raw vegetables that has killed 18 in Europe and sickened nearly 2,000, consumers are swearing off lettuce, cucumbers, and tomatoes just in case. "Cook it or don't eat it," Hamburg kidney specialist Rolf Stahl said at a news conference Friday. "That's my personal recommendation.
June 3, 2011
Growing up, I firmly believed two things. First, I would one day be the starting power forward for the Philadelphia 76ers. Second, vegetables are bad. As I've gotten older, I've realized I lack both the height and the array of post moves to make it as an NBA starter. But the years have only affirmed my instincts about vegetables. The herbivore camp will point to the various health benefits of consuming leaves, stems, and roots. But these pale compared with the emotional, physical, and monetary costs.
April 18, 2014 |
It's not enough to get kids to just fork down their vegetables. I want them to embrace carrots and onions and peas, to get excited about green beans and sweet potatoes and beets. So my plan for the fourth cooking class at Henry Lawton Elementary School was to take familiar vegetables and prepare them in an unfamiliar way. I chose a soup made with onion, carrots, and sweet potatoes to demonstrate how different vegetables can feel in your mouth when made a certain way, in this case, all blended together; and how different they can taste when seasoned with spices, in this case curry and paprika.
October 4, 2012 |
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions, cut into wedges 2 medium zucchini, diced 2 medium summer squash, diced 4 large carrots, peeled and diced 2 medium potatoes, peeled and diced 2 tablespoons vegeta- ble or canola oil Salt and ground black pepper 1/2 teaspoon ground cumin 1 quart low-sodium chicken or vegeta- ble broth Sour cream or yogurt, to serve Chopped fresh cilant- ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
April 4, 2014 |
Even before the others had shed their backpacks and donned their aprons, Nick Rodriguez, 10, was smashing a clove of garlic, slamming his fist on the flat side of a knife, at our second cooking class at Henry Lawton Elementary. Yes, he said, without looking up, he had already peeled it. "Hey! I want a turn!" said Christian McKinney, 11, feeling like he was missing out. "Hang on, guys," I said. While I was thrilled with the enthusiasm and the smashing skill retained from class the week before, I wanted to remind them to read the entire recipe before plowing in. So each took a turn reading part of the instructions for tortelloni minestrone soup (we substituted the smaller tortellini)
October 5, 2011 |
Delaware County is taking from the bad guys to give to the good guys. State-of-the-art equipment once used to grow marijuana will soon be used to grow vegetables and herbs in Philadelphia, G. Michael Green, Delaware County's district attorney, said Tuesday. The equipment, seized in a Chester drug bust, will be donated to Cheyney University and the Partnership CDC, of West Philadelphia. It will expand the Urban Food Lab at the Partnership CDC's facility at 4020 Market St., Philadelphia.
June 12, 2012 |
When Chester police raided a former drugstore in May 2011, what they found gave new meaning to the term high tech. In the basement was a hydroponic marijuana farm of serious sophistication. Nearly 100 pot plants, from seedlings to lush, 4-foot bushes, flourished in large tubs of water. Faux sunshine from dozens of commercial-grade grow lights powered by industrial generators shone down on a crop worth at least $43,000. The confiscated equipment typically would have sat in a warehouse until it could be auctioned or destroyed.
April 19, 2012 |
Upscale vegan eateries in the Philadelphia area have a dirty little secret: "I'd say at least two-thirds of our clientele are not vegetarian," says Ross Olchvary, chef-owner at New Hope's Sprig & Vine . "I think most of them are just looking for something different. " Rich Landau, chef and co-owner of Center City's Vedge , with his wife, Kate Jacoby, has observed a similar pattern. "With so many celebrities like Bill Clinton, Mike Tyson, and Ellen DeGeneres talking about eating vegan, people realize that it's not just some cleanse, and it's not some hippie-dippy diet of steamed beans and lentil loaf.
March 7, 2014 |
IF YOU'VE resolved to eat more healthfully in 2014, think soup. It's filling and, when made with the right ingredients, can make you feel better by the bowlful. "There is research that suggests that when you have a bowl of soup before a meal you consume fewer calories" because the fluid helps you feel more full, said Bethany Thayer, registered dietitian nutritionist and news-media spokeswoman for the Academy of Nutrition and Dietetics. You need only look to the latest food trends for soup-recipe inspiration.
April 11, 2013
DID YOU know you could save anywhere from $500 to $1,000 a year by growing your own vegetables? They will be fresher and tastier than store-bought, too. And you don't need a huge plot of land; many varieties can be grown in containers. My lovely mother-in-law, who has a green thumb and a wonderful vegetable garden of her own, has agreed to school me on the fine art of home-growing fruits and vegetables. Here are the five I plan to start with: 1. CUCUMBERS A good source of B vitamins.