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ENTERTAINMENT
May 21, 2013 | By Carolyn Hax
Adapted from a recent online discussion. Question: I'm a new mom of a pretty fun but challenging 6-month-old boy. I am a naturally decisive person; however, the anxiety I'm feeling over making the "right" decisions or providing him the "right" things has been difficult to cope with. For example, since I've gone back to work, I haven't been able to pump enough milk and I've needed to start supplementing with formula. I intellectually know this is fine and many babies have formula, but for some reason I'm beating myself up over it. Why can't I produce enough milk, why can't I provide what I'm supposed to for him, etc.?
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.
FOOD
January 29, 2016 | By Jill P. Capuzzo, For The Inquirer
For many of us living in the cold climes of the Northeast, the start of the year presents something of a consumption conundrum. We vow to knock off those extra pounds racked up from our holiday indulgences and promise we'll stick to our New Year's resolutions to eat more healthily. Meanwhile, the low temperatures and shorter days find us desperately craving hearty dishes filled with carbohydrates and fats. Scientific studies support our comfort food urges: everything from how the body takes more time to break down foods dense in calories, thereby releasing a steady flow of energy to stave off the cold, to the psychological response to seasonal affective disorder that has us reaching for mac and cheese or chicken pot pie to overcome the gloom from lack of daylight.
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.
NEWS
May 17, 2013 | BY GARY THOMPSON, Daily News Staff Writer thompsg@phillynews.com, 215-854-5992
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...
FOOD
April 14, 2011 | By Ronnie Fein, CONNECTICUT POST
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.
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
April 18, 2013 | By W. Wayt Gibbs, Associated Press
Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers' market, paying top dollar for it, and then tossing it out a week later when it has gone moldy or slimy in the refrigerator. No doubt, one reason so many of us eat too many convenience foods and too few fruits and vegetables is that it can be hard to get our busy schedules in sync with the produce we bring home. Food scientists, however, have discovered a remarkably effective way to extend the life of fresh-cut fruits and vegetables by days or even a week.
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