food over 50

Dietary Fat: The Good, The Bad & The Necessary

Series host David Jackson prepares two exemplary recipes in the studio kitchen. First, a low fat open-face burger and then grilled ahi tuna steak with herbaceous olive oil sauce, both illustrating how easy it is to cut saturated fats, emphasize healthier mono-unsaturated fats and not lose a speck of flavor in the process. David visits Thom Curry, owner of Temecula Olive Oil Company. Thom is on the board of the California Olive Oil Council and a member of the C.O.O.C. Certification Tasting Panel. He explains the health benefits, flavor profiles, culinary attributes and even marketing stratagems of olive oil, while showing David how top quality olives are picked and pressed into green/gold elixir. David and Elizabeth also get together for another "Second Helpings" segment of nutritionally vital Q&A about dietary fats, after which he closes the episode on his bike with another "Earn What You Eat" fitness message.

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

Get the free PBS App

Full Episodes

Upcoming Airdates

Food Over 50

  • 2019-12-14T23:00:00-08:00
    KCETLINK

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.

  • 2019-12-18T03:30:00-08:00
    KCET-HD

Food Over 50

  • 2019-12-21T23:00:00-08:00
    KCETLINK

Food Over 50

  • 2019-12-28T23:00:00-08:00
    KCETLINK

The Breakfast Club

Scrambled eggs with turmeric, sherry, mushrooms and spinach served over whole grain toast; garden skillet topped with a poached egg; steel cut slow oats with pear and blueberries.

  • 2020-01-04T23:00:00-08:00
    KCETLINK