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.
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.
May 18, 2012 |
WASHINGTON - Is it really more expensive to eat healthy? An Agriculture Department study released Wednesday found that most fruits, vegetables and other healthy foods cost less than foods high in fat, sugar and salt. That counters a common perception that it's cheaper to eat junk food than a nutritionally balanced meal. The government says it all depends on how you measure the price. If you compare the price per calorie - as some previous researchers have done - then higher-calorie pastries and snacks might seem like a bargain compared with fruits and vegetables.
July 5, 2013 |
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
June 14, 2012 |
HALF THE FUN of being on vacation is changing the routine, especially when it comes to meals. Follow these tips from healthydiningfinder.com to be sure all that road food doesn't turn you into a wide load. Choose dishes flavored with herbs and spices instead of rich sauces, gravies or dressings. If you order sauces, ask for them on the side and go easy. It's all about portion sizes, even when it comes to healthy meals at restaurants. Share an entrée along with an added salad or side, or take a portion of the meal to go. Order a dinner salad or broth-based soup to help fill up before your main course.
September 3, 2012 |
Schools here and throughout America will begin serving healthier meals with the start of the academic year, and everyone is awaiting the verdict of 32 million spork-wielding food critics. How will often-finicky schoolchildren react to increased fruits and vegetables; more whole grains; reduced amounts of saturated fat, trans fat, and sodium; and no more whole milk, among other changes? Influencing the outcome will require a sizable stick, served up with the carrots. If children don't include a fruit or vegetable with their lunch, they will either have to pay full price for it or not eat at all, according to new rules from the U.S. Department of Agriculture, which administers the National School Lunch Program in 101,000 schools.
June 9, 2011 |
One in an occasional series on the demand for locally grown food and its impact on our region. A decade ago, it was de rigueur to augment the description of a dish on a restaurant menu with the name of the farm that provided the precious ingredients. But when Wendy's (yes, the burger chain) declares it has followed "the farm-to-table philosophy from the get-go," you know the food movement has shifted from its core. We've gone way beyond farm-to-table. Now it's not good enough for a chef to buy from a local farm.
June 3, 2011 |
LONDON - Scientists yesterday blamed Europe's worst recorded food-poisoning outbreak on a "super-toxic" strain of E. coli bacteria that may be brand new. But while suspicion has fallen on raw tomatoes, cucumbers and lettuce as the source of the germ, researchers have been unable to pinpoint the food responsible for the frightening illness, which has killed at least 18 people, sickened more than 1,600 and spread to least 10 European countries. An alarming number of victims - about 500 - have developed kidney complications that can be deadly.
June 5, 2012 |
What does it take to get people to change unhealthy behavior? Some cynics would say nothing works, but researchers at Northwestern University's Feinberg School of Medicine got good results with Palm Pilots (OK, the study started five years ago), remote coaching, and money. A team led by Bonnie Spring, a health psychologist and professor of preventive medicine, worked with 204 people with bad eating and exercise habits. The study, published in last week's Archives of Internal Medicine, targeted specific behavior — eating too much saturated fat and too few fruits and vegetables, plus watching TV too much and exercising too little — that are associated with health problems and shorter lives.
June 9, 2011 |
BERLIN - Cucumbers were back on the radar of German health authorities Wednesday as the possible cause of an E. coli outbreak in Europe that has killed at least 26 people and sickened more than 2,700. Two weeks ago, investigators blamed cucumbers from Spain for the deadly outbreak and then later ruled them out as the source. Then, the focus shifted to sprouts from northern Germany, but none that were tested turned out to be contaminated with the bacterium strain blamed for the outbreak.