food over 50

Aging & The Loss of Taste

There are no spectacles or hearing aids for our taste buds, but there are two important things we can do to maintain the enjoyment of our meals. One is to pack more flavors into our food without grabbing the saltshaker. The other is maintaining excellent oral health. Host David Jackson has chosen two spectacular recipes that exemplify the first. Fortified Marsala wine is a highly distinctive flavor and he uses it in his pork tenderloin Marsala, rife with garlic, shallots and mushrooms, accompanied by whole wheat spaghetti with spinach, to prepare a memorable meal. Then there are mango chicken brochettes. The sweet perfume of this fresh tropical fruit, along with chili and ginger, really perks up taste buds and the big chunks of skinless chicken breast, onions and bell pepper that sizzle on their skewers.

The other aid in combating loss of taste is healthy teeth and gums. That's why David visits with Palm Desert maxillofacial prosthodontist Dr. Christian Luzar, who explains the anatomy of our mouths, plus how and why saliva, and a healthy chew, have a lot to do with our continued flavor recognition. Also, dietician Elizabeth Kelsey backs up Christian's good information with more of her own during her "Second Helpings" segment. As to David's ending "Earn What You Eat" spot, what could be a more old school active lifestyle choice than bowling? It's low impact, good for leg strength, grip strength, hand/eye coordination and flexibility.

Available until
2020-03-25T00:00:00-07:00

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Food Over 50

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes.

  • 2020-01-25T23:00:00-08:00
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Food Over 50

Quality Calories: Eat Better & Count Less! That's the title of this episode and it means exactly what it says. By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces we can appease our appetites and enjoy our meals without adding a calculator to the table setting! David creates a garden-rich, wickedly tasty Spanish Tortilla that balances egg and cheese protein with the healthy bulk of new potatoes, chick peas and green beans, plus the subtle but provocative flavors of anchovy and sun-dried tomato. Yum!

  • 2020-02-01T23:00:00-08:00
    KCETLINK

Food Over 50

Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are "Subtracting Sodium." Chef/host David Jackson builds a variety of sushi rolls, or NoriMaki, that are far easier to make than we might think. Not only is there less rice to reduce the carb load, but David uses fresh lemon to replace half the salty soy sauce, including an extra special sodium reducing trick!

  • 2020-02-08T23:00:00-08:00
    KCETLINK

Food Over 50

Do you recall the decades-old suppertime entreaty by our parents to "eat your roughage?" These days we call it fiber, but the sentiment is the same. That's why in this episode we're truly "Roughing It!" We'll be introduced to a Salmagundi, enlightened by an Antipasto and downright impressed by Tomates Farcies Au Pois! Food Over 50's chef/host David Jackson prepares three delectable recipes, each remarkably high in fiber but resembling broom straw and tree bark not at all!

  • 2020-02-15T23:00:00-08:00
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