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Vegetables

FOOD
July 5, 2013 | By Joe Yonan, Washington Post
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.
ENTERTAINMENT
June 14, 2012 | Beth D'Addono
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.
NEWS
September 3, 2012 | By Alfred Lubrano, Inquirer Staff Writer
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.
FOOD
August 14, 2015
Grain bowls like Jessica Koslow makes are incredibly adaptable. You can use almost anything in your kitchen, if you apply a little good sense and keep in mind a few basic rules. First, of course, comes the grain. Koslow prefers rice, like the brown rice grown in California by Koda Farms: "It's so healthy and it tastes so good. It's brown but not too brown. " But you can use any other cooked whole grain, such as farro, barley or quinoa. The grain has to be well-seasoned. Koslow dresses the rice in her bowls with both butter for body and an acid for tartness.
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.
NEWS
June 3, 2011 | Associated Press
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.
FOOD
October 9, 2015 | By Michael Klein, For The Inquirer
Brian Sirhal and Tim Spinner - the duo behind the Mexican trio of Cantina Feliz, La Calaca Feliz, and Taqueria Feliz - are spinning pizzas with their new suburban project, Pizzeria Felici . Pizzeria Felici (see what they did with the name?) is in the Elements Horsham at 303 Horsham Rd. (215-323-4530). Specialty is Neopolitan-style pizza cooked in a double-hearthed, wood-fired oven. Menu, designed by chef Jim Burke (ex-James), includes starters/antipasti, pastas, and entrees. Michael Brenfleck, last at La Calaca Feliz in Fairmount, is chef.
NEWS
June 9, 2011 | By Juergen Baetz and Kirsten Grieshaber, Associated Press
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.
NEWS
June 5, 2012 | Stacey Burling
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.
FOOD
April 25, 2013 | By Michael Klein, PHILLY.COM
The 24-foot trailer, tugged by a burly Ford F-350 pickup, pulls to a stop. Side doors fling open to reveal enormous drawers - pullout garden beds containing planters of leafy vegetables and a small kitchen counter. The Farm Explorer, as this farm on wheels is called, is a project commissioned by Greener Partners, a local nonprofit whose mission includes sustainable farming and farm-based education. In areas where people can't get to the farm, Greener Partners wants to bring the farm to people, especially children.
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