Well, hello again! A lot has happened since my last post, which I apologize for the lack of frequency. On May 31, 2008, the 5 year term of my licence to practice Dietetics ended. I have to organize my continuing education, 75 hours, and turn them in. I probably completed double the requirement, I just had to pull it all together. Needless to say, it was not easy. So that knocked me out the box until the first of June, which is when I go on a summer long vacation with my kids.
In September, I signed up for the Urbanathlon. I stay in fairly good condition, how can I bug you to do so if I don't! I just completed the marathon, about 11 miles, plus urban obstacles: Jumping over taxis, monkey bars, stair climbing in Soldiers Field, low crawling, jumping over barricades, etc. This was tough. But in order to be an example, one must set an example. And that is what I did and will continue to do.
Please follow me as I lead you along the path of better health and wellness!
Saturday, October 18, 2008
Tuesday, April 8, 2008
A little dessert: Podcast Pie!
When you sit at my table, all the tools you need for an educated, enjoyable meal will be present. So, savor this offering and be filled with its spirits!
The Economics of Eating
The April 15Th tax deadline is quickly approaching. Besides the added stress that the deadline can bring, especially to those of us who owe the government, this year may have an additional slice of humble pie to offer: With the price of almost everything in our society going up, this is a time to think about the "Economics of Eating". Think about how you spend dollars on food and what is the result of your spending. Are you making choices that cause an even greater economic impact than the food selection itself? Are you overeating, spending too much on a daily basis on food, dollars that could be diverted to other financial obligations? Or are you using your food budget to actually save money and even become more healthy? Stay tuned, I will save a chair for you at the table. This is one of those culturally competent conversations every dietitian has to have with their family, the big talk!
Saturday, March 8, 2008
Invest in yourself
March is National Nutrition Month! Although it started as National Nutrition Week, it has blossomed into a month long celebration, with a theme this year, "Nutrition: It's a Matter of Fact". If you look at the facts, you would see why you should follow the advice of the theme from the inaugural celebration, "Invest in yourself, buy Nutrition!"
Saturday, January 26, 2008
Martin Luther King Dines
Civil Right to Dine Sufficiently!
Orrin Evans began his concert speaking about the intersection of the musical art form of jazz and Dr. Martin Luther King during a tribute concert at internationally acclaimed, Zanzibar Blue, in Philadelphia. I finished my bowl of gumbo, macaroni and cheese topped with shredded beef, side order of mean collard greens, and let’s not forget the corn bread. As a food writer, I wanted so badly to tell the pianist to add Soul Food to his medley of African-Americana. But I didn’t want to interrupt the dazzling piano playing, beautiful accompaniment, soul-stirring singing, and powerful excerpts from Dr. King. So, let me add for you this little side dish:
“Martin King wasn’t your typical 25 year old African-American man, but on this night, he may have felt typical. Bothered by the pressures of work and family, he returned home late one evening with a hunger. Yes, he needed food, but he needed a message to deliver. Little did he know that he would find both, in the company of a late night snack.” These are the words of novelist Charles Johnson, English Professor at the University of Washington, and author of “Middle Passage“, in his book of essays, “Dr. King’s Refrigerator, and other Bedtime Stories”. His words are not real. He was not in Dr. King’s kitchen. A more accurate depiction of Dr. King’s figurative kitchen might not have even featured his wonderful wife, Coretta. His kitchen, the unheralded kitchen of the civil rights movement, had an almost unheard of and under appreciated head chef, Georgia Gilmore. Georgia had a reputation for “good greasing” around town. Dr. King gave Georgia money for industrial pots and pans, as well as support to set up her home based catering service. In return, the movement got its unofficial executive dining facility. During the movement, the safety of food was a prime issue and I am not talking about safety from salmonella. Georgia’s was the place where people could find comfort at the table.
From the beginning of the foundation of the nation, from Hercules, the “highly accomplished” Chef of the Presidential household of George Washington in Philadelphia, to Georgia Gilmore’s kitchen being the unofficial kitchen of the civil rights movement, to the current up scaling of soul food by B. Smith and others, African-Americans have spread a melody of culinary influences upon the table of American lifestyle.
So, Mr. Evans’ quartet’s tribute to Martin Luther King and my inclination to add the hunger quenching, people gathering, comfort of soul food to the menu should serve notice to all readers that for Black History Month this year, try something different. Join me in preparing a meal that traces the steps of the African-American tradition around the Table: Dr. King, Lyndon B. Johnson, and the Kennedy’s at Georgia’s table. Mine, on this evening, at Zanzibar Blue. And yours, well, I hope yours is not at the table of a fast food restaurant. I hope these recipes encourage, inspire and celebrate the foundation for human relations, the Table!
If you want to integrate health and cultural heritage, take the journey towards true self-actualization of mind, body and soul! http://nutrition.bitwine.com/users/thewellmed
Orrin Evans began his concert speaking about the intersection of the musical art form of jazz and Dr. Martin Luther King during a tribute concert at internationally acclaimed, Zanzibar Blue, in Philadelphia. I finished my bowl of gumbo, macaroni and cheese topped with shredded beef, side order of mean collard greens, and let’s not forget the corn bread. As a food writer, I wanted so badly to tell the pianist to add Soul Food to his medley of African-Americana. But I didn’t want to interrupt the dazzling piano playing, beautiful accompaniment, soul-stirring singing, and powerful excerpts from Dr. King. So, let me add for you this little side dish:
“Martin King wasn’t your typical 25 year old African-American man, but on this night, he may have felt typical. Bothered by the pressures of work and family, he returned home late one evening with a hunger. Yes, he needed food, but he needed a message to deliver. Little did he know that he would find both, in the company of a late night snack.” These are the words of novelist Charles Johnson, English Professor at the University of Washington, and author of “Middle Passage“, in his book of essays, “Dr. King’s Refrigerator, and other Bedtime Stories”. His words are not real. He was not in Dr. King’s kitchen. A more accurate depiction of Dr. King’s figurative kitchen might not have even featured his wonderful wife, Coretta. His kitchen, the unheralded kitchen of the civil rights movement, had an almost unheard of and under appreciated head chef, Georgia Gilmore. Georgia had a reputation for “good greasing” around town. Dr. King gave Georgia money for industrial pots and pans, as well as support to set up her home based catering service. In return, the movement got its unofficial executive dining facility. During the movement, the safety of food was a prime issue and I am not talking about safety from salmonella. Georgia’s was the place where people could find comfort at the table.
From the beginning of the foundation of the nation, from Hercules, the “highly accomplished” Chef of the Presidential household of George Washington in Philadelphia, to Georgia Gilmore’s kitchen being the unofficial kitchen of the civil rights movement, to the current up scaling of soul food by B. Smith and others, African-Americans have spread a melody of culinary influences upon the table of American lifestyle.
So, Mr. Evans’ quartet’s tribute to Martin Luther King and my inclination to add the hunger quenching, people gathering, comfort of soul food to the menu should serve notice to all readers that for Black History Month this year, try something different. Join me in preparing a meal that traces the steps of the African-American tradition around the Table: Dr. King, Lyndon B. Johnson, and the Kennedy’s at Georgia’s table. Mine, on this evening, at Zanzibar Blue. And yours, well, I hope yours is not at the table of a fast food restaurant. I hope these recipes encourage, inspire and celebrate the foundation for human relations, the Table!
If you want to integrate health and cultural heritage, take the journey towards true self-actualization of mind, body and soul! http://nutrition.bitwine.com/users/thewellmed
Wednesday, January 2, 2008
The round table: Great plate in 08!
When I think about all the foods around the world, I imagine each culture has carved out their own niche. When you think about rice, you think Asian. In Spain, Paella is special. Did you know that there is an African connection to many foods and cultures around the world? Rice planting was perfected by Africans and then African-Americans. Paella is only possible because of the rice that was imported by the Moors.
You see, there is so much to learn about the contributions of peoples of the African Diaspora to the culinary tables across the world. And this is the place to find that information out. And when you do, go right into that kitchen of yours and create, entertain and celebrate in 2008!
Let's conversate in the kitchen together!
You see, there is so much to learn about the contributions of peoples of the African Diaspora to the culinary tables across the world. And this is the place to find that information out. And when you do, go right into that kitchen of yours and create, entertain and celebrate in 2008!
Let's conversate in the kitchen together!
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