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.
May 17, 2013 |
THE RULE in journalism is that two of anything is sheer coincidence, but three of anything is an ironclad trend. Here's one for you: We now have three movies in theaters about momentous historic events that occurred in 1947 - "42" and Jackie Robinson's integration of baseball, "Midnight's Children" and the 1947 partition of Pakistan and India, and now "Kon-Tiki," a dramatization of Thor Heyerdahl's historic 1947 Pacific rafting trip, which proved...
April 14, 2011 |
Exotic and unusual herbs may be in vogue these days with chefs and food writers, but good cooks of all kinds, well-known or not, professional or otherwise, know the value of familiar, plain old parsley. Parsley is common, the opposite of trendy. But it's also among the most useful, refreshing, and lovely of herbs. Albert Stockli, formerly of New York's Four Seasons Restaurant once called parsley "the jewel of herbs, both in the pot and on the plate. " We're used to seeing parsley sprinkled - into salads, on top of a grilled chop or fish filet or over cooked rice.
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.
February 23, 2012
"A LOT of people might be very surprised at the number of African Americans who are health-conscious and who are vegan," Evelyn Redcross said. She wasn't kidding. I've been told, straight-faced, that "black vegans" are nonexistent, since the "veggie" thing is just spoiled white college kids acting out. But there are many reasons and rationales for eating vegan and vegetarian. Redcross believes a more health-conscious attitude in her own community is helping bring people out to the vegan brunch she and her husband, Mercer, throw nearly every Sunday at the 7165 Lounge, their banquet facility in the former North by Northwest on Germantown Avenue in Mount Airy.
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 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.
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.
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.