Category archives for: Kitchen Shrink

Things I’ve heard through the grapevine

Catharine L. Kaufman

Plump, juicy grapes in rich royal jewel tones have invaded supermarket aisles and farmers market stands, piled high in luscious mounds. When you pop a cold one in your mouth, the sweet juices burst into thirst-quenching ambrosia.

San Diego cooks conjure concoctions for Literacy Council event

Catharine L. Kaufman

Fine foodies mingled with devoted bibliophiles May 14 at NTC Promenade’s McMillin Center to celebrate the San Diego Council on Literacy’s fifth annual “Eat. Drink. Read.” event, amping up awareness of the shocking illiteracy figures in our community. It was a perfect marriage since books nourish the mind, spirit and soul, and food fuels the body and mind.

Don’t be shellfish, share your scallops

Catharine L. Kaufman

June celebrates the rich bounty of oceanic offerings with a designated National Seafood Month. The king of the mollusk family, the mighty scallop dates back to biblical times. It is a symbol of fertility and pilgrimage with its gorgeous symmetrical shell incorporated into classical art (Botticelli’s Birth of Venus), Greek mythology, ancient religious ceremonies and architecture.

Migraine Mitigation: Kick the enemy to the trenches

Catharine L. Kaufman

Spring blusters up quirky climate conditions, pressure changes, and fills the air with pollen and other allergens, creating the perfect storm for headaches of all varieties. Mine are debilitating migraines with a typical assortment of neurological symptoms. For fellow migraine sufferers (27 million in this country alone), here are ways to combat the sneaky foe on two fronts — by avoiding triggers and amping up foods to fend them off.

Relish the thought: Celebrate Burger Month

Catharine L. Kaufman

The beloved burger, a culinary national treasure is honored in the month of May with a designated holiday that bears its name. Creative liberal-minded chefs have converted the classic burger into an equal opportunity food allowing a wide range of gustatory groups to earn their grill marks. Here’s a primer to help you celebrate National Burger Month whether you’re a die-hard carnivore, pescavore, pollitarian or vegetarian.

Short cuts in the kitchen

Catharine L. Kaufman

Here are tips for transitioning into the spring season with energy-boosting foods and ways to shorten time spent in the kitchen.

Go gaga over spring foods

Catharine L. Kaufman

Spring is when Mother Nature throws a coming out party for her animals, minerals and vegetables. The supermarket produce aisles are brimming with a bounty of delicate shoots, beans, peas and fresh herbs, while the meat department is filled with young, tender cuts of carnivorous offerings. Inquisitive column folk want to know spring’s best contributions. Here are your answers.

Eat healthy and prosper: National Nutrition Month, Part II

Catharine L. Kaufman

While 50 million people a day in this country scarf down on fast food, a swelling industry with yearly revenues ka-chinging to the tune of $110 billion a year, it’s time to clean up our acts in honor of March’s National Nutrition Month. Here are a few more snippets of gustatory advice to ease into a lifestyle of healthy habits.

While 50 million people a day in this country scarf down on fast food, a swelling industry with yearly revenues ka-chinging to the tune of $110 billion a year, it’s time to clean up our acts in honor of March’s National Nutrition Month. Here are a few more snippets of gustatory advice to ease into a lifestyle of healthy habits.

Eat healthy and prosper: National Nutrition Month, Part 1

Catharine L. Kaufman

According to the World Factbook, as of 2008, 33 percent of the adult American population is considered to be obese (calculated by Body Mass Index of 30 or greater). A poor diet leads to an increased risk of cardiovascular disease, assorted cancers, diabetes, infertility, and alas, snoring. As March brings in a mentality of rejuvenation across the land it is fittingly time to pay homage to National Nutrition Month.

In honor of St. Patrick’s Day, we salute the cabbage!

Catharine L. Kaufman

A century ago cabbage was sneered at as a peasant’s food. Today, it is lauded as a nutritional powerhouse with anti-cancerous and anti-aging agents:

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