By Ann Walker and Larry Walker and Ann Walker and Larry Walker,Universal Press Syndicate | August 24, 1994
California's history has been shaped by newcomers, and nowhere is this more true than in California cuisine. The early Spanish missionaries established an agricultural base, introducing fruit trees, chili peppers, olives and grapevines, all of which still play a significant role in local cooking. Later settlers discovered gold in the mid-19th century, and the waves of immigrants that followed -- Italians, French, Portuguese, Germans, Spanish, Irish, Japanese and Chinese -- brought a different kind of treasure with them: Collectively they created a cuisine of almost unparalleled diversity.
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 24, 2005
Menu Roasted Fish With Guacamole, couscous scented with saffron, pan-fried zucchini with garlic, plum sundaes My husband, a college professor who loves to entertain, is always suggesting we invite people over for dinner. "Just keep it simple," he advises. Recently, he unexpectedly proposed that we ask two students for a meal. I was hesitant, but then it came to me: I could anchor the meal with an easy fish dish I had made several times before. It takes only a few minutes to assemble and needs a short time in a hot oven.
By Julie Rothman and Special to The Baltimore Sun | March 10, 2010
Saundra Byrd from Brooklyn, Md., was looking for a recipe for peanut-butter fudge. She said the fudge was served in Baltimore County school cafeterias in the 1960s and '70s. Barbara Whitman of Glyndon sent in a recipe for peanut-butter fudge that she obtained when she was a teacher at Franklin Junior High School in the early 1970s. I'm fairly confident that fudge as luscious and rich as this, even with peanut butter as a main ingredient, would not be found in a school cafeteria these days.
Move over, pasta. There's a new ingredient for quick-fix, Italian-inspired meals. Now polenta also solves the what's-for-dinner quandary when time is short. Not polenta made from scratch, of course -- that would require laborious stove-top cooking. It's precooked polenta that woos weeknight cooks with "heat-and-serve" convenience.You may have noticed ready-made polenta at the supermarket. In its clear plastic packaging, it resembles a fat, golden sausage -- not exactly something that screams dinner.
By Dr. Gabe Mirkin and Dr. Gabe Mirkin,United Feature Syndicate | July 2, 1991
People whose voices are vital to their professions -- including singers, teachers, politicians, broadcasters and actors -- can injure their voices, just as athletes can injure their muscles.When athletes are injured, they should stop participating in the sport that caused the injury. They should return to that sport only when they can exercise without pain.Similarly, voice professionals should rest their injured throat tissue by not talking or singing for a few days. Ideally, they should be able to whisper.
By Arthur Hirsch | January 28, 2004
Research on low-carbohydrate diets has yet to produce a conclusive medical recommendation. Scientific literature supplies material that affirms advocates and opponents, although the preponderance of evidence doesn't support low-carb diets. The Journal of the American Medical Association, for instance, last April published a review of more than 30 years of relatively short-term studies of low-carbohydrate diets. Low-carb advocates like to talk about how the report seems to answer the criticism that the relatively high-fat regimen poses a risk of cardiovascular disease.
By ROHINA PHADNIS | April 22, 2006
What it is -- Doctor Kracker's version of graham crackers, made with 100 percent whole-grain spelt, sprinkled with organic raw sugar and organic cinnamon What we like about it --This cracker is a healthy alternative to sugary graham crackers. It doesn't have the same sweetness, but the extra crunchiness is satisfying. What it costs --$5.50 for an 8-ounce box Where to buy --Available at Whole Foods Market, Wegmans, Eddie's of Roland Park and drkracker .com Per serving (five pieces) --120 calories, 4 grams protein, 3 grams fat, 1 gram saturated fat, 20 grams carbohydrates, 3 grams fiber, 5 milligrams cholesterol, 130 milligrams sodium
February 20, 1994
The Howard County Arts Council presented its 1993 Outstanding Artist Award to Ellen Kennedy, one of the founders of the Howard County Poetry and Literature Society, and its 1993 Outstanding Arts Educator Award to Valerie Costantini, chair, performing arts division at Howard Community College.*Johns Hopkins University biophysicist Ernesto Freire has been awarded a $110,000 grant from Johnson & Johnson to study themolecular forces that control how blood clots.*Saul Roseman, a biology professor at Johns Hopkins University who has spend more than 40 years in research on complexcarbohydrates, has received the 1993 Karl Meyer Award for his work.
By Kit Waskom Pollard, For The Baltimore Sun | January 3, 2013
This time of year, people have weight loss on their minds. According to a 2012 survey published in the University of Scranton's Journal of Clinical Psychology, losing weight is the No. 1 New Year's resolution. For some Baltimore residents, working toward that goal by eating healthfully has gotten easier over the past year, thanks to the introduction of healthy snacks in their office or school vending machines. In December, Howard County Executive Ken Ulman signed an executive order banning the sale of high-sugar drinks in county buildings and at county-sponsored events; Baltimore City is exploring similar initiatives.
Around this time of year, I start getting phone calls and e-mails asking for holiday entertaining advice. A cousin in North Carolina who is planning a large open house put in one such plea. A few days later a friend in Ohio solicited ideas for something special. At the finish of my holiday cooking classes, students line up for recipe counseling. This flurry of questions isn't surprising, because in the weeks between Thanksgiving and New Year's Eve we open our homes more often than during any other period of the year.
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