Cooking and your Health

Lorraine Bracco and Martha Stewart Demonstrate Heart-Healthy ...

2007-02-08T02:22:00.000-08:00

NEW YORK, NY -- (MARKET WIRE) -- February 02, 2007 -- Straight Up Brands, Inc. (PINKSHEETS: STRU) (the "Company") http://www.straightupbrands.com/, an emerging developer and international marketer of premium branded wines and spirits headquartered in New York, announced today actress Lorraine Bracco and host Martha Stewart will prepare a heart healthy meal of Coq au Vin featuring Bracco Wines' Montepuliciano in honor of the American Heart Association's national Wear Red Day on "The Martha Stewart Show," airing Friday, February 2nd (check local listings for time and station). Wear Red Day is a leg of the association's Go Red for Women campaign to raise awareness about heart disease in women. "Both my mother and father suffer from heart disease," said Bracco, "so heart disease is a very personal issue for me and my family.

Read More

Slow Cooking Gets A Health Makeover

2007-02-02T02:23:00.000-08:00

DILLON, Mont., Jan. 29 /PRNewswire/ -- Propelled by a desire for back-to- basics foods and the hearty flavor of ingredients gradually intermingled in a lengthy cooking process, slow cooking is booming, especially at this time of year as the bone-chilling temperatures of late winter increase interest in homier, heart-warming fare. As evidence of the trend, Rival, the nation's leading manufacturer of crock-pots, reports that sales increased a record-breaking 20% over the past four years, hardly surprising, considering that this cookware has literally come to define what slow cooking is all about. But while slow cooked foods certainly make one feel good, it's only recently that home chefs have begun to look to make these dishes healthy for you, too. With beef stews a mainstay of slow cooking, consumers are starting to marry the technique with another important food trend -- grass-fed Angus beef.

Read More

California Culinary Academy grad to teach cooking classes

2007-01-31T02:27:00.000-08:00

For the next four months, her plate will be full as she teaches five cooking classes sponsored by Paradise Park and Recreation District. "I did an accelerated program at the academy. It lasted a year and a half. I went five hours a day, five days a week. It was a whirlwind. I learned so much. I have pages and pages full of notes and recipes. I learned everything from baking to how to filet a fish." Since she graduated in 2005, she's been doing some private catering and helping her mother set up a food business. For the Paradise Chocolate Fest auction, a fundraiser for the Boys and Girls Club of Paradise Ridge to be held in May, she will prepare a dinner that will be awarded to the highest bidder. "All of the courses are going to have chocolate in them." Part of her training included an internship at Sierra Nevada Brewing Co.

Read More

Bvlgari Diagono Pro Aria gmt40ssd Watch [Perfect Christmas Gift Idea] (Mechanical movement with automatic winding, Stainless steel bracelet, Stainless...

2007-01-23T02:42:00.000-08:00

Mechanical movement with automatic winding. Stainless steel bracelet. Stainless steel case. Black dial with Arabic numeral at 12 oclock position. Bi-directional rotating bezel with 24-hour scale. Date indicator at 6 oclock position. Simultaneous display of three time zones. Night and day are indicated in blue on the upper half sphere and in red on the lower one. Luminous hands and indexes. Case diameter: 40 mm

Read More

Foodies fill up Thailand's cooking schools

2007-01-19T02:30:00.000-08:00

FOR cooks new to Thai cuisine, its distinctive blend of salty, spicy, sweet and sour can present a complex - even intimidating - challenge. But it shouldn't, Rungsan Mulijan told a classroom of foodies during a recent day of hard-core cooking in Bangkok. Thailand's richly flavored dishes are easy to make - or at least not as difficult as you think, the Thai chef explained. Even amateurs can experience the magic that comes with lifting the lid off a wok, taking a whiff and smelling the balance: ginger-scented coconut milk, garlic, chilies and a trace of fresh basil that, fused together, become a delicate, aromatic curry. "I couldn't believe that I actually cooked it!" said 73-year-old Canadian Norman Crossley, sharing the sentiment of a dozen students attending a class on classic Thai cuisine at Bangkok's Blue Elephant cooking school.

Read More

'Cooking Light' Continues Cycling Team Sponsorship

2007-01-15T02:33:00.000-08:00

Cooking Light will continue to sponsor The Colavita/Sutter Home Men's Cycling Team presented by Cooking Light during the 2007 racing season, as the team takes off with a powerful line-up of world-class champions and strong young cyclists. The Team, presented by Cooking Light, will kick off the 2007 season with ten days of intense training in the hills of Napa Valley, Calif., hosted by co-title sponsor Sutter Home Winery, the companies announced. Sutter Home will also be providing training facilities and accommodations for the Colavita/Sutter Home Women's Cycling Team, which includes 2006 Women's NRC Champion Tina Pic and Canadian National Champion Alex Wrubleski. As previously announced, David McCann, the three-time and current Irish National Road Champion, and Charles Dionne, two-time winner of the San Francisco Grand Prix have signed with Colavita/Sutter Home for the 2007 season.

Read More

Cooking Mama: Cook Off (Wii) Preview

2007-01-11T02:25:00.000-08:00

Back in September Majesco released a DS game called Cooking Mama. It was basically a really simple cooking game that became somewhat popular, and the sales were well enough for Majesco to release a Wii version of the game called Cooking Mama: Cook Off. The Wii version will have you using the Wii Remote (no nunchuk needed) to mash, chop, stir, and use the various cooking utensils like the over and the frying pan. Unlike the stylus, this will really make the game feel more realistic as you have to perform the actions carefully. When cracking an egg for example, you have to crack it enough so you can pour it into the bowl instead of exploding it on impact. The pizza recipe at the end involves twirling your wrist and flicking it at just the right time. Despite the realism however, it probably won't make you a good chef in reality.

Read More

Cooking, Cleaning And Washing Helps You Ward Off Breast Cancer

2006-12-30T02:29:00.000-08:00

A study of 200,000 European women has found that doing housework is more likely to protect you against breast cancer than job- or leisure-based physical activity. The study is published in Cancer Epidemiology Biomarkers & Prevention. The research was funded by Cancer Research UK and led by Petra Lahmann of the Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbrücke, in Nuthetal, Germany, and a widely constituted international team of researchers. While much research extols the virtue of physical exercise as a way to reduce breast cancer risk, the evidence on precisely what type of activity is most beneficial is scanty. Petra Lahmann and colleagues used data on over 200,000 premenopausal and postmenopausal women aged between 20 and 80, from 9 European countries.

Read More

Cooking up healthy foods

2006-12-28T02:32:00.000-08:00

If a cooking class called "Everything You Wanted to Know about Grains, but were Afraid to Ask" sounds limited in repertoire, think again. A cooking session with local caterer, educator and food consultant Anna Gershenson is so chock-full of tips from ways to add a grain loaded with beneficial Omega fats to a variety of dishes, to the correct way to measure flour to how to peel a pomegranate, that her students gain culinary confidence at the same time they are learning to prepare delicious meals. And of course there is the tasting. "See how exciting grains are?" asked Gershenson as her students savored warm multi-grain scones and dishes that featured grains like millet and quinoa.The Dec. 12 class on cooking with grains was the last in a series of fall cooking classes Gershenson taught through the Lincoln-Sudbury Regional High School adult education program.

Read More

HEALTH: Ridgefield chef will give cooking demonstration on stage

2006-12-17T02:31:00.000-08:00

Tis the season for food in abundance. Thanksgiving has just past, and Hanukkah and Christmas are upon us with taste-tempting morsels of the food we love. What is a person to do who wants to savor the seasons offerings, but yet wants to eat in a healthy manner? Chef Silvia Bianco has the answers, and she will share them as she demonstrates Healthy Holiday Cooking as part of the Danbury Hospital Living Well Series at The Ridgefield Playhouse for Movies and the Performing Arts at 7:30 p.m. on Wednesday, December 13. The best part is that audience members will get to sample the savories as well as partake of a glass of wine, and each will go home with copies of the recipes. Cooking for the holidays can mean cooking for a few or many people-family who come to stay, friends who drop in-Chef Silvia knows how to accommodate them all.

Read More

Cooking striped bass

2006-12-15T02:30:00.000-08:00

With the excellent striper fishing currently going on down in the Delta right now (we've been getting at least 30 to 40 fish a trip lately), I figured it was about time to take a look at how to cook these tasty little critters.Stripers have firm, white flesh that cooks up nicely and has a mellow flavor - it you know how to do it right. The first step is, of course, to get out on the water and catch some fish. According to Scott Leysath, America's favorite wild game chef and co-host of the popular TV show, Hunt-Fish-Cook, stripers in the 5- to 7-pound class make the best eating."The younger males definitely taste better," he says. "Plus, the bigger ones are almost all females and should be released."After you've got a nice schoolie-sized bass or two, the next thing you need to do is fillet it and remove the skin.

Read More

Healthy Cooking Tips For Thanksgiving Meals

2006-12-13T02:34:00.000-08:00

(CBS) LOS ANGELES Los Angeles County health officials are reminding people to thoroughly cook their turkeys on Thanksgiving day and to avoid food-borne illnesses by washing their fruits and vegetables.The U.S. Department of Agriculture recommends cooking poultry to an internal temperature of 165 degrees, which is less than the previously recommended 180 degrees."Each year Public Health investigates cases of food poisoning during the holidays that are the result of undercooked food and poor food handling practices," said Dr. Jonathan Fielding, public health director. "This year do not let that happen to you and your family. People should follow instructions on package labeling for proper handling and cooking instructions." Health officials recommend placing the frozen bird in its original wrapper in the refrigerator for 24 hours per every five pounds of meat.

Read More

Cooking Light Cook's Essential Recipe Collection

2006-12-09T02:32:00.000-08:00

Cooking Light has been one of my favorite cooking magazines for years because every recipe I've tried has been delicious and healthy. Three new books with some of their best recipes have recently been released entitled Dessert, Slow Cooker and Italian. The books are beautifully illustrated and the recipes are easy to follow. Slow cooking has been very popular lately because of its simplicity and tasty results. Slow cooking allows you to create those comfort foods like stews and chili with ease. The Cooking Light Slow Cooker book includes a variety of recipes such as stews as well as desserts and side dishes like Walnut Stuffed Apples and Ratatouille. At the end of the book you will find a "cooking class" section covering topics such as choosing best cuts of meats and purchasing a slow cooker.

Read More

Home cooking: with a health check

2006-12-07T02:34:00.000-08:00

Celery has a lousy standing among vegetables, given its lofty beginnings. While many think of it as the original Seventies crudité, barely fit for feeding to rabbits, Homer considered it noble enough to include in The Odyssey. The Ancient Greeks so revered its medicinal qualities that they used the leaves to make the wreaths that adorned the heads of champion athletes. Hundreds of years later, the Chinese discovered its health-enhancing traits. Celery contains active compounds called pthalides, which can help to relax the muscles around the arteries and allow the vessels to dilate. Dilated vessels give more space for the blood to flow, decreasing pressure. .

Read More

Cooking for the Troops

2006-12-03T02:30:00.000-08:00

Some reservists who saw the situation in Iraq first hand are enjoying life on home soil this holiday season, and today these soldiers gathered together not to deploy, but to celebrate. WFMZ's Joel D. Smith reports. 6:00 CAPT. VINCE MURTAUGH For the unit as a whole, this is the first time they've been together since this war started. >>Reporter For at least one day, the Birdsboro Fire Hall looks more like an American Legion welcome Center, as 86 members of the 3- 65th Engineer Battalian are treated to a hearty holiday party. >>18:02 Charles Bailey This is the Birdsboro American Legion's way of saying thank you to these troops for all that they've done. >>40:21 Joel D. Smith While it's true there are a lot of ways you can say thank you to the troops, there's not that many as filling as this.

Read More

Oil-free cooking: All about healthy eating

2006-11-27T02:38:00.000-08:00

New Delhi, Nov 27. (PTI): Baked samosas, fat-free seekh kababs, and no-oil koftas and biryani! In a world of high calories and rising cholesterol, when it has become sinful to even think of oily and fried foods, experts are coming up with such new innovations to keep the taste buds tampered and also check the growing bulge. "With lifestyle diseases on the rise, there is a crying need for intelligent eating. Recipes that are wholesome, reduce calories and lower cholesterol, are not difficult to prepare, and need not be tasteless," says food expert and noted chef Sanjeev Kapoor in a new book "No-Oil Vegetarian Cooking." Modern life brings with it lot of stress, tension and related health problems. Though we have adjusted to the modern way of life, we have not really been able to adjust our diet accordingly, he says coming up with a range of 'healthy recipes' ranging from piping hot soups and amazing starters to exotic main course dishes and even guilt-free desserts.

Read More

Health experts offer turkey cooking tips

2006-11-23T02:26:00.000-08:00

Nervous about cooking that big Thanksgiving dinner with all the trimmings? If you are concerned about turkey and food-borne illness, you are not alone. The Westport Weston Health District knows that getting the turkey and side dishes done safely, from preparation to cleanup, requires careful planning and attention to detail even if this is not the first Thanksgiving feast you have prepared. One of the best sources of information about food safety is the Meat and Poultry Hotline of the U.S. Department of Agriculture (USDA): 800-535-4555. The health district would like to pass along some of the latest holiday food safety tips from the USDA hotline: .

Read More

Volunteers start cooking for holiday

2006-11-21T02:27:00.000-08:00

Volunteers got to work Monday preparing turkeys for Thursday's Thanksgiving dinner at the Montana Rescue Mission.Fifteen chefs from around the city will prepare about 80 turkeys and stuffing at the Billings Food Bank in the coming days, according to Scott Strzempek, food service director at the Rescue Mission.The food will be taken to the mission Thursday morning, Strzempek said, while salads and side dishes will be prepared in the mission's kitchen.Volunteers are expected to feed 500 people at the mission and deliver 500 meals to people in need across the city. .

Read More

Fast and Healthy Home Cooking

2006-11-19T02:26:00.000-08:00

Editor's Note: This is the second of a two-part series on creating healthier food at home. The first feature column was about preparation and stocking a healthy kitchen. The second part is about batch cooking and other methods of speeding up the cooking process. By Charles Stuart Platkin Eating out is certainly convenient, especially with our busy lives. But there are ways to make cooking at home less time-consuming and more feasible for even the busiest people. Here are a few tips for making faster food at home. BATCH COOKING AND OTHER IDEAS Cook and Freeze: One of the most effective ways to ensure that you always have a healthy meal on hand at home is to cook several meals at once. For instance, "Cook pork chops or chicken in huge batches, freeze on cookie sheets and then store in the freezer in a sealed container with waxed paper between the pieces.

Read More

Dionne signs with Colavita/Sutter Home/Cooking Light

2006-11-17T02:30:00.000-08:00

After a year of injury and illness Charles Dionne, the two time winner of the San Francisco Grand Prix returns to race in North America. By Jim Williams The Colavita/Sutter Home presented by Cooking Light has signed Charles Dionne for the 2007 season. Team director Tom Schuler is happy to announce the signing of Charles Dionne to the team for the upcoming season, We are very excited to add a rider of Charles ability to the roster of Colavita/Sutter Home presented by Cooking Light, he is an exceptional talent and I am looking forward to working with him this coming year. 2003 San Francisco GP Photo c. Lily Trevisanut Charles is looking to rebound from a year in which his racing was limited by injuries and is excited to be once again racing in North America.

Read More

Health :: Answers (You May Not Know) About Healthier Cooking

2006-11-15T02:28:00.000-08:00

Health is a unity and harmony within the mind, body and spirit which is unique to each person, and is as defined by that person. The level of wellness or health is, in part, determined by the ability to deal with and defend against stress. Health is determined by physiological, psychological, socio-cultural, spiritual, and developmental stage variables. .

Read More

College Nerds Turn To Cooking 101

2006-11-11T03:02:00.000-08:00

Pasadena, California (AHN) - In the highly-competitive world of the California Institute of Technology, one of the most popular class is its cooking class where the final exam-meal is graded by a Nobel laureate. The whiz students say they enjoy the fun and relaxed atmosphere and amazing food. "We have amazingly gifted people in science and engineering and they are viewed by many people as nerdy," said Caltech's president, Jean-Lou Chameau. "But at the same time, they are still young people, they want to learn about life, they want to do different things," Chameau added. The course, called "Cooking Basics" is handled the Caltech way with a great emphasis on the science of cooking. The class had course professor Thomas Mannion talking about the "collagen breakdown" of barbecuing meat and mentioned the book "Molecular Gastronomy." The course textbook is called, "On Food and Cooking: The Science and Lore of the Kitchen," written by Caltech alumnus Harold McGee.

Read More

Taste of Home Cooking School slated for Nov. 9

2006-11-05T02:24:00.000-08:00

The Brunswick Beacon is sponsoring the Taste of Home Cooking School at the Odell Williamson Auditorium at Brunswick Community College on Thursday, Nov. 9.Doors open at 6 p.m., and the show is slated to begin at 7 p.m.Tickets for the show are $10, both at the door and in advance. Advance tickets can be purchased at The Brunswick Beacon.The Taste of Home Cooking Show will feature cooking demonstrations by Michelle Roberts, culinary specialist with the Taste of Home Cooking School.The show is presented in association with national sponsors and gift bags will be given out to ticket holders.Recipes to be featured at the show will include classic pecan pie, chocolate chunk pecan pie, apple ladder loaf, white chicken chili, baked potato soup, confetti stir-fry with pan-fried noodles and a trio of Campbell's classics: green bean casserole, tuna noodle casserole and cheesy chicken and rice.

Read More

Healthy Cooking in a Snap

2006-10-26T03:23:00.000-07:00

A meeting ran late at work and now you're dashing home, picking up the kids from day care on the way. The last thing you feel like doing is cooking a nutritious dinner for the family before helping with homework, doing a load of laundry and taking the dog for a walk. The easy option would be to pick up a pizza or fast food, but a niggling inner voice reminds you how unhealthy that habit can be. What's a parent to do? Cooking a healthy meal doesn't have to be time-consuming, said Elizabeth Bailey, a registered dietitian and the food and nutrition manager at Kaiser Permanente Santa Teresa Medical Center. Rather, nutritious meals can often be prepared faster than most people think. The key to fast, healthy meals is planning ahead, she said. "If you haven't planned ahead, you're much more likely to get fast food," she said.

Read More

Cooking Light, Colavita USA and Sutter Home Winery have joined to ...

2006-10-16T03:16:00.000-07:00

Cooking Light, Colavita USA and Sutter Home Winery have joined to sponsor the Colavita/Sutter Home Women's Cycling Team presented by Cooking Light, one of only two U.S.-based women's teams to qualify for cycling's prestigious UCI designation for the 2007 season. The Colavita/Sutter Home Women's Cycling Team presented by Cooking Light will race against the top U.S. and European teams at UCI events in 2007, including Australia's Geelong Women's Tour and World Cup and Italy's Giro d'Italia Femminile. The team also plans to be involved in several initiatives related to women's health, well-being, and safety. As Cooking Light Executive editor Billy Sims explains, "Through our regular columns, feature stories, and special events, Cooking Light readers will have the opportunity to not only get acquainted with these incredible women but also find inspiration in their extraordinary accomplishments." Related stories: HarperCollins Promo Encourages Wine Drinkers to Read Cooking Light Goes Perfect Bound 'Cooking Light' Turns 20, Offers New Features, Anniversary Issue 'Cooking Light' Opens Restaurant Featuring Its Recipes 'Cooking Light' Puts Healthy Living Footprint on Concept House .

Read More

Health Dept warns of poison in cooking powder

2006-10-14T03:15:00.000-07:00

The New South Wales Health Department has ordered the recall of a powder used in Asian cooking after tests of the product revealed it contained the poison sodium nitrite. The product is being sold as 'Goldfish brand Nutree Powder'. The department identified the substance after tests on five people who were hospitalised after adding the powder to their food. The director of Communicable Diseases Dr Jeremy McAnulty says the container is not labelled properly. "It's a cautionary tale too that unless you know what you're adding to your food people can often buy products that aren't clearly labelled or in unfamiliar languages - such as Asian grocery stores," he said. "Make sure you know what the product is and what's in it ... before you add it to your food." .

Read More

Don't confuse cooking pumpkins with jack-o'-lanterns

2006-10-10T03:16:00.000-07:00

Others hate it, wouldn't touch a pumpkin pie if it were handed to them on a silver platter. Perhaps those people who say they don't like pumpkin never have had a pie, cake or even a stew or soup made with freshly cooked pumpkin. Canned pumpkin and fresh pumpkin taste vastly different and have different textures. Canned pumpkin is convenient and easy to use when you need a quick treat, including pumpkin bars. While some of its canned taste is disguised by spices and other ingredients, the puddinglike texture and canned flavor persists, no matter what you do. Most supermarkets have heaps of beautiful, orange pumpkins ready to take home and turn into jack-o'-lanterns to decorate your doorstep. They also probably have those cute, little pumpkins, usually dubbed "pie pumpkins." The names of pumpkins can vary from place to place.

Read More

Cooking Healthy: Bean burgers offer chance to try new flavors

2006-10-08T03:17:00.000-07:00

People seem to enjoy burgers no matter what they're made of. Maybe it's that they're finger food. Maybe it's all the condiments we put on them. In any case, burgers are a wonderful opportunity to experiment with flavors and add some extra nutrition into a meal while still keeping it fun. Take the following recipe for black-bean burgers. Cumin, chili powder, green chiles and salsa add lots of flavor, and the beans add lots of fiber - an important nutrient too often lacking in American diets. This meal can be on the table in just 30 minutes. California Black Bean Burgers Adapted from Betty Crocker Easy Every Day Vegetarian (Wiley, 2006). Note to reduce the sodium content, look for sodium-free or reduced-sodium black beans. 1 15-ounce can black beans, undrained 1 4.5-ounce can green chiles, undrained 1 teaspoon ground cumin 1 tablespoon chili powder 1 cup plain dry bread crumbs 1 egg, beaten 1/4 cup yellow cornmeal 2 tablespoons vegetable oil 5 burger buns, split, toasted 1 tablespoon mayonnaise 1 1/4 cups shredded lettuce 3 tablespoons chunky style salsa 1.

Read More

Cooking Light offers scrumptious pizzas without the guilt

2006-10-06T03:24:00.000-07:00

The pepperoni pizza on the magazine cover looks luscious, but you turn away because you are committed to eating healthy. But this is good-tasting pizza that's good for you. Cooking Light's September 2006 issue has an array of pie recipes that should suit most families -- thin or thick crust, traditional or whole-wheat crust and a deep-dish version with hot Italian-style turkey sausage, mushrooms, zucchini and onion. Or, mix and match as you please. The article goes in-depth with tips on making good dough and sauce, equipment to bake the perfect pie, fancy crust seasonings and toppings, and make-ahead instructions. There even are suggestions for serving the right wine. The issue's theme is "Special Entertaining." It includes a Low Country shrimp supper complete with Frogmore Stew -- which doesn't contain frogs and really isn't a stew.

Read More

Metareview - Cooking Mama (DS)

2006-10-02T03:16:00.000-07:00

We lost track of Cooking Mama, assuming it would never wash up on shores outside of Japan. We were surprised when it popped up in a recent release list and picked up a copy right away. This quirky cooking simulator features Japanese-heavy dishes, with a lot of deep-frying and uncommon oceanic ingredients. Reviewers have been giving it points for originality, but docking it for longevity: Yahoo! Games (70/100) - "So while there isn't all that much on the menu, the fast-paced and simple gameplay can't fail to raise a smile, at least for the first few plays. Most will set it aside after that, but it's priced at a decidedly value-conscious $20 -- less than the cost of a good steak." GameSpot (69/100) - "You might glean a bit of info on what goes into some of these dishes, but this isn't a virtual cookbook.

Read More

Tickets still available for Taste of Home Cooking School

2006-09-22T03:19:00.000-07:00

The Meridian Star and Piggly Wiggly of Collinsville will host a Taste of Home Cooking School at the MSU Riley Center on Tuesday. "People want to learn more about cooking than what Grandma taught them," said Jeremy Campbell, marketing director of The Meridian Star. Twelve culinary specialists travel the country to bring the Taste of Home Cooking Schools to communities throughout the year. At Tuesday's event culinary specialist Michelle Roberts will prepare foods at the MSU Riley Center. "People who attend the event will receive a complimentary copy of the fall 2006 Taste of Home Cookbook," Campbell said. "In that edition will be the 12 recipes Michelle Roberts will prepare on stage. At the end of the show the dishes prepared will be given away as door prizes." The exhibit will begin at 4 p.m., where vendor booths will be set up in the MSU Riley Center exhibit hall.

Read More

'Cooking Light' Turns 20, Offers New Features, Anniversary Issue

2006-09-18T03:26:00.000-07:00

Cooking Light plans to celebrate its 20th anniversary with a year-long tribute to the people and things that have contributed to changes in the health food and fitness habits of Americans over the past two decades. Advertisers can expect themed marketing programs and in-book sections and features, with a special anniversary issue in Sept. 2007. In-book features will include the 20 Fit Cities Awards, highlighting the top cities in America that encompass the finest in healthful cuisine and lifestyle. An "Innovator Profile" will appear in issue in 2007 to spotlight trends and trendsetters. And a "Then and Now" new recipe column will update a popular recipe from a past issue of Cooking Light. The magazine reaches more than 10 million readers with each issue. Related stories: 'Cooking Light' Opens Restaurant Featuring Its Recipes 'Cooking Light' Puts Healthy Living Footprint on Concept House .

Read More

A lunchbox filled with good-for-you foods will help your child remain alert and focused during the school day. Here are some basics to guide you when

2006-09-10T04:32:00.000-07:00

THE quality of food and drink on offer to families visiting top attractions has come under fire after an investigation which criticises Wales' biggest theme park.
A report by organic campaign group the Soil Association found fresh water, fruit and vegetables all in short supply, at 14 popular tourist attractions around the UK.
And Pembrokeshire theme park Oakwood scored just three out of a possible 25 points in the survey on healthy food and drink.
A "secret mum" was sent to the 14 attractions in the UK, and found burgers, chips, fizzy drinks and other junk food were the most common offerings at family-oriented venues.

Send kids packin' with healthy food

2006-09-10T04:31:00.000-07:00

A lunchbox filled with good-for-you foods will help your child remain alert and focused during the school day. Here are some basics to guide you when deciding what to pack:
Nutrition rules: Teach your children that if they want to stay on top of their studies (as well as enrichment classes and sports participation) nutrition should rule because we really are what we eat. For instance:
When purchasing juice for your child's lunch, choose drinks that are 100 percent juice as opposed to juice "punch" or "cocktails," which are often little more than glorified soda.
Bread is an excellent opportunity to get great nutrition and fiber into your child. Read labels and buy products that use whole grains (for instance, stone ground whole wheat) with a low-fat, low-salt and low-sugar content. There are plenty of bread choices on the shelf with other healthy ingredients: corn, oats, millet, seeds or gluten-free.

School Daze: Healthy food

2006-09-10T04:30:00.000-07:00

You want your kids to eat right. They want what tastes good. So this school year, we have some tips to help find a happy medium.
After a summer of fun Lisa Kent of Hingham says she's excited for her kids to head back to school.
Lisa Kent, mother of four "I think of it as a clean slate and a chance to start new."
And that includes food, so she worries about what to fix for her four "picky eaters."
Lisa Kent, mother of four "Do you guys know that inside of this bread that you love is zucchini?"
To get ideas, she brainstorms with other moms on what to serve up!
Lisa Kent, mother of four"We'll talk about swapping menus, swapping recipes."

The Joy of healthy food

2006-09-10T04:29:00.000-07:00

"They are the best" So declared Ryan Traylor of Mosaic Café & Catering about Beulah's Best Beans, a recipe from Lindsey Williams, caterer to the stars and cookbook author. The dish was on the menu at a recent dinner highlighting healthful soul food.
At the dinner, Williams spoke to participants in the Joy Program, an initiative to raise awareness of and lower the risk for heart disease and other ailments among African-American