Archive for September, 2005
Thursday, September 29th, 2005
Kissin Cousins
Our thanks go out to Leif Gustafsson of Saint-Bruno QC, Canada who wrote to call us to task about being vague and unclear about the actual origins of celeriac or celery root, one of our favorite low carb vegetables. On several of our Low Carb CookwoRx tv episodes we mention that celery root is [...]
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Saturday, September 24th, 2005
Geezer Pleaser
Attention All Boomers (and Geezers) in the audience: If laughter really is the best medicine, I can heartily recommend a recent essay by Jaime O’Neill that was clipped from (dare I say it?) the AARP bulletin and sent to us by a dear friend from Santa Fe. Here’s your daily serving of laughter; enjoy.
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Friday, September 23rd, 2005
It’s A Wash
Our grandson, who is 5 years old, recently suffered his first episode of seriously high fever a few days ago, having caught a bug of some sort at school. It’s an unfortunate truth that when the kids go back to school, they share more than tales of what they did on their summer break–they also [...]
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Wednesday, September 21st, 2005
Masters of the Obvious
An article from NY Times columnist Nicholas Bakalar caught my eye recently. Its title, “Brain scan find spot linking stress, asthma” intrigued me, so I read on. The title seemed to imply validation of the long held folk lore that linked an asthma sufferer’s becoming upset or stressed with the onset of an [...]
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Monday, September 12th, 2005
Birds of a Feather
A recent article in the New York Times caught my eye with its color photo of a beautifully browned capon. For those readers who may not know, a capon is a gelded rooster, a castrated bird, a feathery eunuch–in Arnold-speak, a girlie man of the chicken world. All the effort that would have [...]
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Thursday, September 8th, 2005
Strange Fruit
The title of a recent article by Sarah Gordon in the Santa Barbara Newspress caught my eye the other day: Survival of the Strangest. The thrust of the piece involved the rapid growth of niche farming in California for unusual crops, such as mangos, passion fruit, litchis, pineapple guavas, zapotes, cherimoyas or custard [...]
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Thursday, September 1st, 2005
Sweeten the Pot?
Since the premier of our new PBS cooking series Low Carb CookwoRx, we’ve gotten a ton of mail about the use of Splenda in recipes. The queries range from the venomous (How can you recommend a deadly toxin in your cooking?) to the merely inquisitive (Is Splenda safe?) With so much interest in [...]
