Get the Kids to Eat Healthy, Fast Food and/or Home-Made Food?

Often the hands will solve a mystery that the intellect has struggled with in vain. ~Carl G. Jung

Food & Drink on the Independent.co.uk

Rushed for time, don’t think you can cook or even afford good, tasty home prepared food? Then think again.
The idea that a burger from a fast food restaurant is cheaper than home cooked food is completely wrong. With some places charging around five pounds for a meal deal, I began to wonder how much the excuse that ‘fast food is popular because it is so cheap’, can be used any more. ...
Full Story: ...
... Fast food fallacy; by Katie Bills


Nutrition on Forbes.com

Back-to-school season is an opportunity to teach your child about nutrition at school and at home.
The 14,300 students served by the public school cafeterias in Lee's Summit, Mo., have delicious yet healthy options.
Among the menu items are fresh watermelon, fresh carrots with low-fat ranch dip, baked chicken nuggets, chilled (frozen) strawberries, low-fat mashed potatoes with non-fat gravy, and ...
Full Story: How To Get Kids To Eat Healthy; by Rebecca Ruiz


The Curious Cook on the NYTimes.com

Thermotherapy, a very hot fruit bath, is an effective way to stave off mold growth on berries.
ONE of summer’s great pleasures is eating berries of all kinds by the basketful. One of summer’s great frustrations is having baskets of berries go moldy overnight, or even by nightfall.
Over the years I’ve come up with various strategies for limiting my losses, but this summer I came across a surprising one, the most effective I’ve ever tried. Thermotherapy, it’s been called. A very hot fruit bath.
Fruits go moldy because mold spores are everywhere, ...
Full Story: Prolonging the Life of Berries; by HAROLD McGEE





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Culinary News and Thai Cuisine

Food and Drink on the WSJ.com

A lesson in Thai cuisine and culture - Raw beef, innards and fresh cow's blood were among the delicacies facing three culinary students of travel cookbook author Naomi Duguid as they made their way through a morning market in Chiang Mai, Thailand, who seeks to provide the same intense encounter with local cuisine and culture that she and her husband, photographer Jeffrey Alford, have gained from their culinary adventures in Asia.
Chiang Mai - 'OK guys, this is not the supermarket," says Naomi Duguid to the three women beside her. They're at the entrance to Chiang Mai's morning market, a sprawling grid of lanes lined with vendors selling everything ...
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... A Moveable Feast - Learning to cook local in Thailand; By ROBYN ECKHARDT


Food on the DenverPost.com

What keeps restaurant regulars coming back? - "It's the only place I go where I know everyone and they know me," says one regular at Denver's Snooze restaurant. A regular at the Edgewater Inn says he returns several times a month because "it's a comfortable gathering place" that holds good memories.
Regular customers are as much a fixture of the restaurant on the corner as the artichoke tortelloni that's been on the menu since it opened. ...
Full Story: Same time, same place: Restaurant "regulars"; By Stacey Brugeman



Business> Asia on the WSJ.com

TOKYO - A clash over a historic fish market could sway municipal elections here Sunday - and have national implications when Japan's voters head to polls later this year for parliamentary balloting.
Full Story: Tokyo's Fish Market Becomes Political Bellwether; By YUKA HAYASHI





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Eco-Friendly Culinary Habits and Kitchen Inspirations

Culinary News on Philly.com

Kitchen inspiration from the 1940s - A museum, old cookbooks, and our own readers share how thrift and creativity filled home-front bellies during World War II.
When the United States entered World War II, the country's kitchens became ground zero for the war effort on the home front.
Sugar, cheese, coffee, and meat went to the front lines, and at home, rationing reigned. From about 1942 through 1946, stamps, coupon books, and red, blue, or green tokens were allocated to each individual based on age, ...
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... Making do, '40s style; By Dianna Marder


Food on the LATimes.com

When recipe variables get in the way - At the Los Angeles Times, recipe testers often retest a recipe over a couple of weeks and double-check ingredients to get rid of as many recipe variables, such as ingredient sizes, types and textures, as possible. But even veteran testers can get tripped up, as the Times testers learned when they tried to re-create a dolmas recipe.
Every recipe has its variables. It's a basic kitchen truth that those of us who test recipes professionally are ever conscious of (and occasionally frustrated by) whenever we encounter a new recipe. ...
Full Story: Recipes tested by Times for accuracy and variations; by Noelle Carter


Food on the ChicagoTribune.com

Making your culinary habits green - Living an eco-friendly culinary lifestyle doesn't have to be expensive and requires only a few changes to create big results, according to Brooklyn, N.Y., chef Jackie Newgent. Newgent says reducing cooking times by limiting the size of your food, consolidating pots and pans while cooking, and using more of the microwave and less water can help the environment without adding to your budgets.
Climate-conscious cookbook stirs up tips to step gently on the Earth.
In today's world, eating represents much more than enjoyment and nourishment. Increasingly, food is being viewed through a new lens: how it affects the environment. ...
Full Story: The green movement rethinks the way we cook; By Janet Helm


More Interesting Links!

~ In Hudson Valley, Farmers’ Markets Offer Local Food and Local Chat.
AFTER buying a weekend house in the Hudson Valley town of Hyde Park, in 2003, Karina Krepp and her husband, Christien Methot, attended the grand opening of a farmers’ market, held on the grassy sprawl of the town’s drive-in theater. In Hudson Valley, Farmers’ Markets Offer Local Food and Local Chat; NYTimes.com

~ Asian Salad, Quick canapés, etc. Five ways with ... cucumbers; TimesOnline.co.uk





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Summer: Salads Time, Kitchen Adventures and American-Indian Cuisine

The Minimalist on the NYTimes.com

These summer salads minimize work at the stove and capitalize on the season, when great fruit and vegetables are plentiful.
SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal. ...
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... 101 Simple Salads for the Season; by MARK BITTMAN


Dining on the NYTimes.com

REGARDING our summer visits to Cape Cod, where I like to go with my family for a week or two every June, I have made several notes to myself over the years. They almost all pertain to the kitchen.
Part of me loves to navigate the culinary wilderness of rental homes: the stale McCormick spices, the speckled enamel stockpots in which countless visitors have boiled their corn. Another part of me wants to make sure I can pull the cork from a bottle of wine and turn pork chops with a pair of tongs and ...
Full Story: Note to Myself: Take the Kitchen; by JHUMPA LAHIRI


Culinary News on TheHill.com

American Indian museum serves up regional flavors.
Venison and frogs legs are certainly not items one would expect to dine on during a casual lunch out at a museum. So grabbing something to eat at the National Museum of the American Indian can provide an interesting alternative to the usual food court fare.
The Mitsitam Native Foods Café, located on the first floor of the museum, is designed to give visitors a culinary lesson in “indigenous cuisines of the Americas and to explore the history of Native foods,” according to the Smithsonian Institution. ...
Full Story: A taste of nations; by Suzanne Struglinski





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