What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish.
Thirty of the country’s most prominent chefs recently signed the Monterey Bay Aquarium’s Seafood Watch pledge not to serve anything on the red list of fish to “Avoid.” (Fish whose numbers have dwindled to the point that if we keep eating them at the rate we have, they may disappear altogether.) This doesn’t mean we will stop eating fish altogether, we’ll just find out how to choose the most sustainable seafood with...read full post »
When we were kids, my mom loved to bake with my sister and me. She would put my sister in charge of mixing the dry ingredients and I was in charge of the wet. We loved having a job in the kitchen and we looked forward to eating the delicious cookie recipes we made as our after-dinner treat.
It turns out my mom was onto something by keeping us busy in the kitchen: experts say that when kids help plan, cook, serve and clean up after meals, they’ll be more interested in eating with the family since they have a stake in the meal. Since it’s so important for kids to eat a healthy diet, choose to make...read full post »
This week, the American Cancer Society and the American Heart Association came out with the news that the risks of drinking might outweigh its potential health boons. In other words, all that good news we’ve been hearing about how moderate drinking helps your heart, protects against Alzheimer’s and may even strengthen bones is only half the story.
I’m not surprised by their statement, given some research that’s come across my desk recently, including that even moderate sipping might increase risk for breast cancer. Since there’s so much conflicting scientific information on alcohol and health in the news, we decided to go straight to the experts for help in...read full post »
Since we're not big juice drinkers in our house, OJ usually only makes its way into our fridge when guests come to visit. Even then, it still takes us a few weeks to polish off the carton. I never thought much about keeping the OJ for a few weeks. After all, it still tastes good—and we usually finish it before the expiration date. Then I read this study that showed opened OJ loses all antioxidant benefit after just one week! Seriously? Well, as you can imagine, this led me to wonder if other items in my kitchen lose their health punch over time. (Spoiler alert: they do!)
Keep track of how long you store these 4 items. Here's why: certain nutrients are unstable when exposed to oxygen (from the air), heat (from...read full post »
The weather may be cooling off but salad season is definitely not over. In fact, some of my favorite fall recipes are salads because there’s a huge variety of vegetables that are still fresh—from broccoli and cabbage to spinach and mixed greens. These dinner salads come together quickly and are an easy and delicious way to make good use of all the produce I get from my farm share. Plus with a little protein a salad is substantial enough for dinner and satisfies my hunger. To make our dinner complete, I just warm up a hunk of my favorite crusty bread and pour some wine. Here are 4 great dinner-salad recipes starring fresh fall produce.
Ready in 20 Minutes...read full post »