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

Full Episodes

Upcoming Airdates

Sweet Things: Is Sugar Public Enemy #1?

This episode shows viewers exactly how to satisfy a sweet tooth with creative deserts containing a healthy package of nutritionally sweet benefits, as opposed to refined white sugar which contains nothing but empty calories. "Sweet Things" opens in the arid date gardens of southern California's Coachella Valley, where David introduces three delectable desert desserts - a Mediterranean sweet/savory dessert tray, boozy oranges with a hint of chocolate and date and bourbon Chantilly cream over fresh fruit. David whips up all these yummy temptations from his kitchen studio near Palm Springs.

  • 2019-01-26T23:00:00-08:00
    KCETLINK

Dietary Fiber: Bulking Up On Taste

David Jackson reflects on the passage of time, watching himself on a mid-century television set as much younger David promotes the importance of fiber. This is from his first cooking show 35 years ago. The message is similar. Only the messenger has changed, which in point of fact makes a high fiber message all the more vital. The tasty menu includes David's delicious almost chicken soup, so loaded with hearty, healthy and fresh vegetables and beans that there's almost no room left for lean, skinless chunks of chicken breast.

  • 2019-02-02T23:00:00-08:00
    KCETLINK

The Power of Protein

The series is not just an average 'How To' cooking program. Instead, it's more a 'Why To' series emphasizing the importance of a nutritious and health-sustaining diet as we age. This episode advances this philosophy, while balancing good nutrition with abundant flavor, thanks to three disparate but delectable recipes. First, host David Jackson creates a trio of "devilish" eggs in the kitchen. Instead of traditionally deviled yolks, David stuffs the high protein egg whites with enticing and surprising low fat fillings like zesty guacamole and curried squash.

  • 2019-02-09T23:00:00-08:00
    KCETLINK

Eating The Rainbow

Chef/host David Jackson creates an impressive poulet jardin, which translates to chicken in the garden. It's eight tasty and well-presented recipes in one, most of them plant-based and colorful, and artfully arranged on a huge silver platter. David begins the show on location, shopping for a rainbow of vegetables at the Joshua Tree Certified Farmer's Market near his desert home.

  • 2019-02-16T23:00:00-08:00
    KCETLINK