food over 50

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! The brown rice & quinoa fusilli, dressed in a fabulous walnut and basil pesto, is 100% Gluten Free in deference to the small but outspoken percentage of the population with Gluten sensitivity. It may have a slightly different "chew" than durum semolina pasta, but it's just as tasty! On the other hand, David's extraordinarily delicious, sweet and savory whole wheat crepes contain naturally occurring Gluten, which is perfectly wholesome for the 97.5% of us who can gobble Gluten with abandon!

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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.

  • 2020-04-05T00:00:00-07:00
    KCETLINK

Art of the Salad

A mixed green medley of escarole, endive, arugula and cress with olive oil and salt; sweet and spicy ambrosia tropicale combines mango, grilled pineapple and coconut; salade nicoise includes grilled tuna, tomato, boiled eggs, olives and green beans.

  • 2020-04-12T00:00:00-07:00
    KCETLINK

Food Over 50

This episode focuses on the dietary challenges of "Eating Outdoors." Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S'mores pose a problem to those of us who can't, or at shouldn't, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home.

  • 2020-04-19T00:00:00-07:00
    KCETLINK

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.

  • 2020-04-26T00:00:00-07:00
    KCETLINK