Category archives for: Editorial Columns

Research Report: Satellite data reveals the rapid darkening of the Arctic

Forty-five years after scientists hypothesized that global warming would make Arctic Ocean surfaces darker, Scripps team determines how much the planet’s albedo has diminished

The Cane Mutiny: Pushing sugar to the sidelines (Part 1)

Catharine L. Kaufman

Considered one of the most energy-depleting foods, studies have shown sugar to be as addicting as cocaine, and linked to causing serious dental, mental and physical diseases and ailments. Sugar is a modern gustatory obsession mistakenly used to reward children for good behavior, a celebratory treat, a love token and a customary way to end a meal.

When science is fiction

Inga

Both my husband and I enjoy reading science fiction although Olof’s preferred focus is outer space while mine involves beauty and weight loss articles in women’s magazines, which are especially bountiful this time of year. I love this stuff. The sheer creativity! The total illogic! The charming lunacy! All of the advice in these magazines is, of course, attributed vaguely to “science,” “research,” or “experts.”

Almond joy: Nutty aphrodisiac for Valentine’s Day

Catharine L. Kaufman

Tying first place on the A-(phrodisiac) List, knocking the lowly oyster (loaded with mercury, cadmium and PCB’s) out of the running, and neck-and- neck with bittersweet chocolate is the divine, heart-healthy, nutrient-dense almond. Here are this beaut’s sexy little secrets to help revv up your sweetie’s engine for Valentine’s Day and always.

A grim fairy tale

Inga

I was recently reading a fairy tale to my tiny grandchildren …..

There’s more cookin’ than the food

Inga

My husband is having an emotional affair. There, I’ve said it. Actually, if we’re being perfectly honest, it’s THREE emotional affairs and they’re all with cooking show honeys. I will refer to them as the Southern Sweetie, the Pioneer Person, and the Italian Temptress.

Science meets food: Salk’s gustatory experiment

Catharine L. Kaufman

A holistic medical pioneer in ancient Greece nearly 2,500 years ago, Hippocrates prescribed that food be used as medicine since it was the most powerful healing agent against diseases. That philosophy is embraced by the Salk Institute for Biological Studies in La Jolla, which recently launched a wellness series.

Kitchen Shrink: When moo shu meets matzo: Horsing around Chinese New Year 2014

Catharine L. Kaufman

Strolling through the cookbook aisles of my local bookseller searching for something fun and creative for the Chinese New Year, two titles caught my eye: “From Lokshen to Lo Mein — the Jewish Love Affair with Chinese Food” by Donald Siegel and “The New Chinese Kosher Cookbook” by Ruth and Bob Grossman. These are likely combinations since Jewish and Chinese cuisines (and cultures) share many similarities, despite the presence of shrimp and pork in Chinese dishes that violate kashrut laws.

Let old acquaintance be forgot

Inga

When I was visiting my son at his college fraternity house a few years back, we were looking at the yearly group photos of members from previous decades on the wall, and my son was expressing disbelief that anyone could have thought those hair styles, glasses, and clothes could possibly be flattering. I said, “In another 30 years, some other guy is going to be standing in this spot saying the same thing about you.” He looked positively stricken.

Comforting cabbage rolls have international history

Catharine L. Kaufman

Stuffed cabbage rolls, a blend of sweet, sour and savory flavors, are popping up everywhere from diners and delis to five-star restaurants. They are the new mac-and-cheese, but comfort food with a healthful twist, warming the cockles of your heart, while warding off heart disease. Many countries lay claim to its origins, which accounts for the several interesting riffs on the traditional recipe.

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