NEW ORLEANS BARBECUED SHRIMP

(c) 2008, JUDY BARNES BAKER (c) 2008, JUDY BARNES BAKER My sister treated me to a taste of the real New Orleans, the places preferred by the locals; many were just blocks from her apartment. (She lives in the neighborhood that hosts the annual Jazz Festival, which, unfortunately, I missed…

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N’AWLINS FOOD, PRALINES AND RED BEANS, AND GOOD NEWS ABOUT SUGAR SUBSTITUTES

So much to blog about, so little time! I got back from New Orleans late Monday, full of enthusiasm and eager to get started on all the projects that the trip inspired. On Tuesday I was off looking for fresh, raw, head-on shrimp to try to duplicate the fabulous New…

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A COLLECTOR’S DREAM IN NEW ORLEANS

I’m off to the IACP (International Association of Culinary Professionals) conference, which is being held this year in the food Mecca of America—NEW ORLEANS. I will be participating in the Cookbook Expo on Friday, April 18, from 2:00 to 4:00 PM at the Earnest N. Morial Convention Center. This is…

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The Nutrition and Metabolism Society

Here’s a great new site (well, new to me anyway). I intend to add it to the links list on my Website the next time my live-in, computer-techie husband updates it for me. The Nutrition and Metabolism Society at http://www.nmsociety.org/ provides one-stop-shopping for news, information, and science about everything low…

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Huh?

There was a two-page ad in this morning’s Seattle Times for Vytorin® (ezetimibe/simvastatin), which is a combination of two older drugs (Zocor and Zetia) for lowering cholesterol. The headline said, “Do you have high LDL cholesterol? It’s important to talk to your doctor about ways to lower it.” After a…

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POTENTIAL DANGERS OF AGAVE

“Agave provokes bitter debate as a sweetener,” reads the headline in the March 23rd Chicago Tribune: www.chicagotribune.com/features/chi-0323deardorffmar23,1,7478086.story. The story raises questions about the safely of the trendy, expensive, liquid sugar made from the Mexican agave cactus. Agave nectar is being marketed as a healthful, all-natural substitute for sucrose because it…

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