food over 50

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. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And finally, David fires up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!

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Food Over 50

Gluten vs. Gluten Free? Are we confused by the whole Gluten issue? Exactly what it is? What it does? Who it impacts? What are the symptoms of Gluten sensitivity? Well, in this episode we examine the facts about this stretchy little protein found in wheat, rye and barley. We dispel some of its myths and verify its truths by talking to a noted gastroenterologist and the past chair of the California Wheat Commission & U.S. Wheat Associates to examine both sides of the Gluten story. And equally important, chef/host David Jackson whips up Pasta and Pancakes!

  • 2020-02-22T23:00:00-08:00
    KCETLINK

Food Over 50

What better place to introduce our "Seafood Diet" episode than by the sea. We certainly do not need to live close to salt water to enjoy fresh fish and shell fish these days. But one thing is certain: as we age, the lean, healthy, tasty, aquatic protein and Omega-3 sources from seafood are very welcome to command a greater portion of our diets. This in turn can lessen our consumption of fatty red meats! David prepares a mixed bag of seafood specialties, starting with a fabulous first course, Crab In A Cradle.

  • 2020-02-29T23:00:00-08:00
    KCETLINK

Food Over 50

Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.

  • 2020-03-07T23:00:00-08:00
    KCETLINK

Food Over 50

There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber?

  • 2020-03-15T00:00:00-07:00
    KCETLINK