food over 50

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. With freshly-shucked ears straight from the field, our host prepares a delectable Sweet Corn Hash enhanced with red onion, red and green bell pepper, and a splash of cider vinegar for a stunningly tasty and satisfying vegetable side dish. He'll also prepare a medley of garden-fresh veggies in two other distinctively low fat, low sodium recipes. First, a lettuce-free Raw Vegetable Salad. Then a savory Spanish vegetable stew, or Pisto, that oozes with healthy olive oil and scents the kitchen with garlic and fresh herbs. Our doctors may be telling us to cut down on the steaks and burgers and barbecue, but there'll be fewer reprimands when we do more "Garden Variety Cooking!"

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The Salt Show: Sodium vs. Hypertension

The episode begins with a hot location intro... literally! The July temperature was 117 as host David Jackson stands atop 60 million tons of reflectively white sodium chloride at Bristol Dry Lake in the Mojave Desert. Emphasizing the importance of reducing salt in our cooking and eliminating 'hidden' sodium from our diets overall, "The Salt Show" consists of two exemplary, in-kitchen recipes, no salt chicken chili verde and low sodium orange sesame chicken.

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

Omega 3's: Are They A Fish Story?

Healthy Omega-3 fatty acids are found in a variety of fresh foods, but according to resident dietician and "Second Helpings" co-host, Elizabeth Kelsey, seafood, particularly finned fish like salmon and mackerel, is the most efficient source for our bodies. Episode three begins beside Uig Bain the Outer Hebrides, and leads the viewers through three great seafood recipes high in Omega-3's. They include mussels marinara, smoked mackerel pate, and foil roasted salmon with lemon and dill.

  • 2020-07-19T00:00:00-07:00
    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.

  • 2020-07-26T00:00:00-07:00
    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.

  • 2020-08-02T00:00:00-07:00
    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.

  • 2020-08-09T00:00:00-07:00
    KCETLINK