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NEWS
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.
NEWS
June 4, 2011 | By Kirsten Grieshaber, Associated Press
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.
FOOD
April 18, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
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.
FOOD
October 4, 2012 | By Alison Ladman, Associated Press
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.
FOOD
April 4, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
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)
NEWS
October 5, 2011 | By Mari A. Schaefer, Inquirer Staff Writer
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.
NEWS
June 12, 2012 | By Mari A. Schaefer and INQUIRER STAFF WRITER
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.
FOOD
January 17, 2014 | By Elisa Ludwig, For The Inquirer
In the world of cooking, one chef's throwaways are the makings of another's sauce. This is especially true of vegetables, where tradition has guided what can sometimes seem like the arbitrary rules of keep and discard. "When you think about it, the first person to figure out how to eat an artichoke was a genius," says Michael Santoro, chef-owner of the Mildred in Bella Vista. "People were probably walking past those things for a while, and it took someone to look beyond that tough woody part to get what was inside.
NEWS
October 5, 2012
Kids may not like it, but schools are on the right track with healthier lunch menus that serve up more fruits and vegetables and less junk food. Under nutritional standards that took effect this year, cafeterias must serve twice as many fruits and vegetables while limiting proteins and carbohydrates. High school students are restricted to a maximum of 850 calories. The healthier menu was pushed by first lady Michelle Obama as part of her Let's Move campaign to fight childhood obesity.
ENTERTAINMENT
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.
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ARTICLES BY DATE
FOOD
August 22, 2014 | By Anna Herman, For The Inquirer
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
FOOD
May 9, 2014 | By Jill P. Capuzzo, For The Inquirer
Among the many things I thank my mother for was her sense of resourcefulness. Her Scots-Irish heritage taught her never to waste anything, so when it came to food preparation, this meant taking advantage of whatever grew wild outside. In summer, she'd strip clean the blackberry bushes that grew along the driveway of our Connecticut house. In the fall, we'd climb the gnarly apple and pear trees in our back yard to shake a bounty loose. But in spring, it was all about rhubarb. Every May, my sisters and I would wait for those sprouts of magenta to push up from winter's carpet of brown leaves and pine needles in the woods behind our house.
FOOD
April 18, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
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.
FOOD
April 4, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
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)
NEWS
March 21, 2014 | BY LARI ROBLING, For the Daily News
AS THEY say, history repeats itself. For Marlise Gross, of Cherry Hill, history got a little update from the Web. When Gross was a youngster, her parents were members of a gourmet dinner club. "When it was my parents' turn to host, my mom would pore over Bon Appetit magazine to select perfect recipes," she said. "It was a way for them to try new foods and learn new cooking techniques. " Today, Gross is part of an online cooking club that brings like-minded cooks together via the Internet to learn from each other.
NEWS
March 7, 2014 | BY SUSAN SELASKY, McClatchy-Tribune News Services
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.
FOOD
January 17, 2014 | By Elisa Ludwig, For The Inquirer
In the world of cooking, one chef's throwaways are the makings of another's sauce. This is especially true of vegetables, where tradition has guided what can sometimes seem like the arbitrary rules of keep and discard. "When you think about it, the first person to figure out how to eat an artichoke was a genius," says Michael Santoro, chef-owner of the Mildred in Bella Vista. "People were probably walking past those things for a while, and it took someone to look beyond that tough woody part to get what was inside.
FOOD
December 20, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
ENTERTAINMENT
October 19, 2013 | By Patricia Schrieber, Inquirer Columnist
Tend the vegetable garden. We've been lucky the harvest season has lasted this far into October. I'm still waiting to harvest the carrots and sweet potatoes, hoping they'll get as large as possible before frost. I've picked and enjoyed the various tomatoes daily. But when all the stems and vines eventually wither and die, gather them up and dispose of them to make sure that pest problems aren't left to overwinter in the garden. Put away the cages, tepees, and trellises. If you haven't done it yet, take notes about where you planted each crop so you can rotate them to different locations in the garden next year.
FOOD
September 6, 2013 | By Debra Nussbaum, For The Inquirer
Birthday cake in the kitchen today to celebrate September birthdays! Try my homemade cheesecake in the break room refrigerator. Enjoy! Happy Fall - Apple cider doughnuts at the front desk! If you are one of the 150 million full-time or part-time workers in the United States, you can probably relate to the high-fat, low-fiber, loaded-with-carbs goodies that often make their way into the workplace. Employers frequently entice employees to meetings with pizza lunches, doughnuts, and sodas, and employees often want to share food to create an atmosphere of camaraderie and good will.
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