GOOD NEWS, BAD NEWS

The February issue of Reader’s Digest features a smiley face made out of two eggs and a strip of bacon. The headline reads: “Eat This, Lose Weight; The New Science of Dieting.” The bacon and egg face is a parody of the frowney face on the cover of the March…

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HARVARD STUDY IMPLICATES SALT AND NITRITES, EXONERATES RED MEAT

A new study published in the journal Circulation says that red meat is not the cause of heart disease and diabetes. Lead author of the study, Renata Micha, of the Harvard School of Public Health, said, “Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed…

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IRISH MUSINGS

We think of corned beef and cabbage as a traditional Irish dish, but it is actually Irish/American. According to Bridgett Haggerty of the Irish Cultures and Customs website, cows were generally used for milk in Ireland and were too valuable to eat. Pork was cheaper, so a side of bacon…

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SUPER-SIZED WINGS FOR THE SUPER BOWL

Here’s a very funny story by Chris Erskine that appeared in the LA Times on January 28. He has a terrific idea; he makes man-sized hot wings from turkey rather than chicken wings. And one of his three marinades (the Spicy marinade) is totally low carb! http://www.latimes.com/features/food/la-fo-wings28-2009jan28,0,4830120.story On the same…

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CELEBRATING “FAT,” A NEW BOOK BY JENNIFER MCLAGAN

Jennifer McLagan, winner of the prestigious James Beard Cookbook Award for Bones in 2006, has taken a courageous stand in her latest book titled Fat. My first exposure to Jennifer was at the IACP (International Association of Culinary Professionals) conference in Seattle where she was also nominated for an award.…

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SUMMER ADVENTURES: Our First Close Encounter with a Bear and Very Expensive Pizza

After returning to the airport in Gustavus, we flew to King Salmon, the last stop before Brooks Camp. It was another beautiful flight, executed flawlessly by Ron, our pilot. There was one complication after we landed, however. We were greeted by a bear on the runway. We quickly retreated back…

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TOO DELICIOUS FOR WORDS: BAKED MACARONI AND CHEESE CUSTARD

The word “custard” doesn’t prepare you for the beautiful, brown, cheesy crust. I could have called this Macaroni and Cheese Soufflé (it tastes like one, but that makes it sound much harder to make than it is), or Crustless Macaroni and Cheese Quiche (no improvement over the first title), or…

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MORE N’AWLINS FOOD: CREOLE GUMBO

GUMBO, (c) 2008, JUDY BARNES BAKER Gumbo is the perfect metaphor for New Orleans: a rich, steamy, spicy, mélange of diverse ingredients that combine into an experience that is unique to this place. A place that feels distinctly foreign, while at the same time epitomizing the melting pot that is…

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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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