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HEALTH
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.
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FEATURES
By TINA DANZE and TINA DANZE,UNIVERSAL PRESS SYNDICATE | June 9, 1999
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.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | March 24, 2010
Lorraine Engel of Santa Rosa, Calif., was looking for a recipe that was in her family for generations but has been misplaced - one for a hot milk cake. Rosemary Kingsley of Olney sent in her recipe for this simple, old-fashioned classic. She said this is her go-to cake for most family celebrations. It is extremely adaptable, perfectly delicious served plain or dressed up with fresh berries or just about any type of frosting or glaze you can come up with. It can be baked in almost any shape pan: round, rectangular, tube or bundt.
ENTERTAINMENT
By Meredith Cohn, The Baltimore Sun | July 20, 2011
Marylanders love their crabs — especially when the meat is picked and mixed with cream, cheese, mayo and Old Bay. And while crabs are generally not an unhealthy choice right out of the shell, one serving of a crab dish can pack a third or more of the total recommended daily intake of fat, sodium and calories once the meat is drowned in fatty oils and salt. Area waters in which they are harvested can also mean pollutants. As with any treat, nutritionists say, moderation is key. And when consumers do indulge, an obvious choice is the broiled crab cake that isn't doused in tartar sauce or other goopy toppings.
NEWS
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.
FEATURES
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
FEATURES
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.
NEWS
By William Thompson and William Thompson,Staff Writer | October 10, 1993
SALISBURY -- What began five years ago as a 100-mile training ride for serious cyclists unexpectedly drew some 3,500 riders from 24 states and Canada yesterday -- and experienced its first fatality.A 52-year-old cyclist from Severn died of multiple head injuries after apparently pedaling past a stop sign and striking the side of a moving Ford Explorer on a rural road west of the Salisbury-Wicomico County Regional Airport, police said.State police said Charles F. MacDonald Jr. died after the accident at Mount Hermon Church and Ward roads shortly before noon as he rode on the last leg of the tour.
FEATURES
March 27, 1991
Easy cheese and pasta is low in fat, high in carbohydrates, and provides important nutrients, including protein. The dish takes about 10 minutes to prepare.Cook fun-shaped pasta like wagon wheels or rotelle. Add frozen peas and corn kernels during the last minute of cooking time. Drain and toss with shredded Cheddar cheese until it melts. Add cherry tomatoes and prepared salsa.Easy Cheese and Pasta8 ounces (3 1/4 cups) wagon wheel or rotelle pasta1 cup frozen peas1 cup frozen corn kernels4 ounces (about 1 cup)
FEATURES
By Charles Perry, and Charles Perry,,LOS ANGELES TIMES | August 4, 1999
In the '60s, foodies discovered phyllo. In the '70s, they started to get a little tired of it.Understandably. They'd made pan after pan of baklava and spanakopita. They invented all sorts of flaky brie balls and cunning hors d'oeuvre cups in their quest to take phyllo to the limit.So when California cuisine exploded onto the scene in the '80s, phyllo was ungraciously ignored, like the guest who shows up at the party a couple of hours before the crowd. But foodies actually had gotten nowhere near the end of its possibilities.
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