food

At 28, Jessica Fechtor suffered a life-threatening brain aneurysm that knocked out some of her senses. Now she has written Stir: My Broken Brain and the Meals that Brought Me Home. She'll be our guest today as we talk about life, death, food, and healing.

Milk May Not Do a Body Good

Jun 25, 2015
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 Milk, we've been told, is a good source of calcium, provides protein, vitamins, and other nutrients. It's also becoming a source of controversy among parents, doctors, and scientists. We need calcium for bone health and while other foods, like spinach and broccoli, contain calcium milk has been thought to be an efficient vehicle for delivery. What the research tells us about milk is confusing at best. In fact, according to some studies, too much dairy can actually be harmful to our health.

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Find out what happened when we tested the trick of using a small inexpensive battery-operated milk frother to improve a glass of wine… we couldn't resist sitting by the water so we headed to Fresh Salt, the restaurant at Connecticut's Saybrook Point Spa… mix together some dry spices and maybe some fresh herbs to boost the flavor of grilled meats and fish in a calorie-friendly way… our guide for this is the man they call Dr. BBQ, author of Flavorize

Food 2.0

Jun 18, 2015
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I'll take it as a given that you like food. But no matter what your style of eating and cooking is, I'm betting the complexity of the American food system can leave you confused, judgmental, guilty, apathetic, or overwhelmed. If that's true, here's some good news: Once in a while an original voice comes along and breaks through to offer clarity and a new way to conceive of something.

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Learn to cook the easy way, and start with a fabulous fish on the grill, trout, dressed at the fish market without bones… thanks to design store owner Susan Youngblood of Sag Harbor, we have an amazing pasta recipe from Rome that comes to us from art dealer Pierpaolo Falone, who makes it for his guests; it's easy and you'll want it all the time, as we do… our cocktail guy Anthony DeSerio turns the classic Negroni cocktail into a Sparkling Negroni, the perfect way to start a party… and a delicious, food-friendly white wine under $15!

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Join us for dance music and innovative cocktails you can easily make at home. It's also an invitation. We want to party with you.

Chion Wolf

Squaring growing demand for locally grown food with new national farm regulations has been a point of frustration for many in agriculture and farm officials from around the northeast are meeting in New Haven this week to talk about it.

Subway to Remove Artificial Ingredients by 2017

Jun 5, 2015
Thomas Hawk / Creative Commons

Fast food sandwich chain Subway announced yesterday that it will join a growing number of companies dropping artificial ingredients from their products. The chain, based in Milford, Connecticut, plans to rework its menu to remove artificial dyes and preservatives by 2017.

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Slim Jims contain sodium nitrites, which protect us from botulism. They could be harmful to our health… if we ate about 1,400 of them. 

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Learn how to cook real Tex-Mex on the grill, and The Meat Lover's Meatless Cookbook. We have you covered if you're looking for great recipes.

Licking the Sugar Habit

Jun 1, 2015
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Americans consume more than 70 pounds of sugar a year and it's making us fat, unhealthy, and lazy. We know sugar's linked to things like heart disease, type II diabetes, and Alzheimer's, yet we can't seem to quit the habit. 

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On the menu… it's easy to make Campari popsicles for your next party… or try our breakfast martini… the featured cookbook, Genius Recipes features cooked forever broccoli that is staggeringly good.

PHOTOGRAPHED BY BECKY LUIGART-STAYNER

On the Food Schmooze® menu this time… Faith's new Frozen Dark & Stormy Cocktail, along with Anthony DeSerio's Ginger Beer Piña Colada… our new go-to burger—the 

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Join us for dance music and innovative cocktails you can easily make at home. It's also an invitation. We want to party with you.

Alexandria Perone/flickr creative commons

The book by a contributor to The New Yorker magazine, The Big Fat Surprise, is rocking the nutrition/health world.

After nine years spent analyzing scientific papers and conducting thousands of interviews with researchers and health officials, the author reports that conclusions about what makes a healthy diet are frequently wrong. 

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On the Food Schmooze® menu... our resident bartender Anthony DeSerio whips up a great tequila cocktail with fresh beet juice... learn how to make a fresh tuna burger with assistance from the real Paleo expert... Via Carota, the Italian restaurant in NYC you do not want to miss... where to buy simple syrup packets to sweeten iced teas and coffees on the road… a fabulous and affordable Italian red wine.

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This hour I talk with Dr. Reza Yavari, a metabolic doctor and endocrinologist with offices in Madison and Trumbull, Conn. Yavari, affiliated with Yale University, has coached countless clients, many with health issues like diabetes or obesity, to stay motivated and at a stable weight. He shares his tips in this conversation.

Looking for new growth and promising better restaurant experiences for customers, McDonald's President and CEO Steve Easterbrook is changing how the chain manages global markets and plans to boost the number of franchised restaurants.

"The reality is, our recent performance has been poor," Easterbrook said in a video released Monday. "The numbers don't lie. Which is why, as we celebrate 60 years of McDonald's, I will not shy away from resetting this business."

Is Fast Food Going Out of Style?

May 4, 2015
Corna. QTR ♥ أستغفر الله / Creative Commons

McDonald’s has more or less dominated the world of fast food since its debut in 1955, but not anymore. The franchise has struggled over the past several years, leading to the termination of its CEO. 

Ameetav Nangrani / Creative Commons

When was the last time you enjoyed a sugary soft drink? If it's been a while, it may be because health movements have begun to turn consumers away from sodas.

But the sugar content in juices, iced teas, and energy drinks is also very high. It begs the question: why are some connoisseurs now trying to break only their soda habits, and what makes others remain dedicated to their favorite carbonated drink?

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Breaking News! The Food Schmooze® Martini Competition is June 25th and we've officially registered with the Guinness Book of World Records to be designated as the World's Largest Martini Competition. It certainly qualifies as the most fun party of the year in Connecticut. Be there and who knows, we'll make history?... Veterinarian Todd Dr.Friedland has blown our minds with his weed-free technique for growing flowers, herbs, fruits and vegetables in a bale of straw, and organic if you choose, even if all you have is a roof-top, tiny yard or driveway to do it... Use fresh fruit, like clementines, to make Connecticut bartender Anthony DeSerio's easy gin cocktail, called Oh, My Darling...

A healthy diet is good for everyone. But as people get older, cooking nutritious food can become difficult and sometimes physically impossible. A pot of soup can be too heavy to lift. And there's all that time standing on your feet. It's one of the reasons that people move into assisted living facilities.

But a company called Chefs for Seniors has an alternative: They send professional cooks into seniors' homes. In a couple of hours they can whip up meals for the week.

Clara T/flickr creative commons

Thai basil chicken… joyful chocolate almond bars… no-bake cake… sweet potato and ground turkey shepherd's pie… it's all in the new book The Science of Skinny Cookbook, produced by the scientist Dee McCaffrey, who eliminated synthetic chemicals from her diet and went from obese to slender. Now she offers the recipes that have made her plan a success…

Rebecca Siegel/flickr creative commons

Janet Fletcher's new cookbook, Yogurt, is a winner; it's packed with information about the health effects of yogurt, as well as sweet and savory recipes for breakfast, lunch, and dinner. We started cooking them immediately, and loved them.

Eric Heath / Creative Commons

Americans have been tipping for good service for centuries.

Tipping is so ingrained in our American story that we rarely question why we still do it, even though we leave an estimated $40 billion in tips every year.

Some say tipping is a good thing because it gives a much-needed boost to lower-paying service jobs. Others wonder if tipping still serves its purpose: to reward good service. Workers reliant on tips to pay their bills are sometimes tempted to discriminate against customers they think will be “bad” tippers.

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Every so often a book comes in and I go racing home and start cooking from it. This is that book... all the more so because I was still cooking from it straight through the following weekend. 

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Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Brother and sister have paired up to give us 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. This easy-to-use cookbook provides simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you’re gluten-free.

Clara T/flickr creative commons

Thai basil chicken… joyful chocolate almond bars… no-bake cake… sweet potato and ground turkey shepherd's pie… it's all in the new book The Science of Skinny Cookbook, produced by the scientist Dee McCaffrey, who eliminated synthetic chemicals from her diet and went from obese to slender. Now she offers the recipes that have made her plan a success…

In space, all they have is instant.

"For an instant coffee, it's an excellent instant coffee," says Vickie Kloeris, who manages the space station's food supply for NASA. Astronauts are allotted up to three freeze-dried cups (pouches, actually) a day, and Kloeris says it's "extremely popular."

But, she adds, "Can it compete with brewed espresso? No."

Natalie Maynor/flickr creative commons

Thai basil chicken… joyful chocolate almond bars… no-bake cake… sweet potato and ground turkey shepherd's pie… it's all in the new book The Science of Skinny Cookbook, produced by the scientist Dee McCaffrey, who eliminated synthetic chemicals from her diet and went from obese to slender. Now she offers the recipes that have made her plan a success…

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