POSTED BY Pink Ribbon Cooking / October 13, 2014
We cannot hide form the pink of October. It is Breast Cancer Awareness month.
Sadly I just read two very negative essays about the excess hype this month gets compared to other health concerns.
POSTED BY Pink Ribbon Cooking / June 19, 2014
I was doing some research online and came across this PSA from the U.S. Food Administration from 1917. I thought the words tatsed as good today as they did nearly 100 years ago. Then I had to ask myself where we went wrong.
POSTED BY Pink Ribbon Cooking / January 27, 2014
Did you make a New Year's Resolution to eat better, lose weight or exercise? If you did you are not alone; better health and wellness related resolutions are among the most popular. Unfortunately they are also the ones that tend to have the highest failure rates.
Chef Curtiss Recently joined Judy Simpson on Across the Fence, the University of Vermont Extension's daily farm and home television program, to share some simple strategies that can keep you cooking healthier food year round.
POSTED BY Pink Ribbon Cooking / December 16, 2013
"Food, like a loving touch or a glimpse of divine power, has that ability to comfort." Norman Kolpas
By most accounts there will be between 250,000 and 300,000 newly diagnosed cases of breast cancer this year.
For many this will be the first holiday season with breast cancer in their lives. Also realize that few people face cancer alone; cancer impacts family, friends and coworkers as well.
POSTED BY Pink Ribbon Cooking / December 12, 2013
Oatmeal is one the most underrated and inconspicuous whole grains. Many consider it a super food because of its ability to affect our health and wellness in a variety of different ways.
Steel cut oats (also known as Irish Oats or Coarse Ground Oats) include all three parts of the grain seed; the bran, endosperm and germ. Processed or refined grains typically lack the bran and the germ, along with these missing elements comes a significant reduction in protein, fiber and nutrients.
POSTED BY Pink Ribbon Cooking / November 30, 2013
Pink Ribbon Cooking™ was recently featured on the University of Vermont Extension's Across the Fence program to share some healthy holiday tips. We shared with Judy Simpson and the viewers an example of a healthy option that could easily be prepared and served at your own party.
Also we would like to share some simple tips that can make the holidays healthier and help continue to fight cancer deliciously.
POSTED BY Pink Ribbon Cooking / November 26, 2013
For many Thanksgiving can be a challenge to eat healthy, while still having a good time with your family and friends. If you wish to avoid the typical food comas, stretchy waist pants and the "Stick a fork in me," feeling try preparing or eating some of these foods that are beneficial to your body.
POSTED BY Pink Ribbon Cooking / November 4, 2013
Migrating or transitioning to a healthier life is not easy for many people. Our daily lives are riddled with temptation, vices and bad habits. Giving up our bad habits and diet is very similar to quitting smoking or alcohol, in that our diet does have a physiological, mental and emotional hold on us. We need to be able to take one step at a time into wellness. Trying to look at it longer term is not always the best approach.
Here are 5 things that you can do today to take a first step toward wellness or prevention ...
POSTED BY Pink Ribbon Cooking / October 31, 2013
Chef Curtiss Hemm of Pink Ribbon Cooking Joined Judy Simpson, of the University of Vermont's Across the Fence television program, to share some advice of nutrition and recipes for cancer patients.
POSTED BY Pink Ribbon Cooking / October 29, 2013
The best kind of diet is not a diet. That's right, diets are not permanent solutions. At least not fads and diets-of-the-day eating trends.
POSTED BY Pink Ribbon Cooking / September 26, 2013
Dr. Kim Dittus joined Chef Curtiss and Judy Simpson on the University of Vermont's Across The Fence program to discuss breast cancer nutrition, diet and exercise for those in the community that have been touched by breast cancer.
On set Chef Curtiss demonstrated some simple techniques for including the whole family in the meal, from start to finish. we did a rustic breakfast sausage and some gluten free maple oatmeal pancakes.
I hope you enjoy!
POSTED BY Pink Ribbon Cooking / June 20, 2013
Tuesday's adoption of obesity as a disease prompted me to open a post I had been working on about the reflections of Jean Anthelme Brillat-Savarin, A court of Appeals Judge in France and a well respected gastronomic voice in early 1800's Paris and France.
In this post I reflect on a book Brillat-Savarin wrote called Physiology of Taste. The Physiology of Taste is a reflective piece, where Brillat-Savarin shares his thoughts, referred to as meditations, on the pleasures or connoisseurship of food. These mediations explore our physiological and psychological desires for food, liquids and how these drive our appetite. Along the way he shares several conversations with friends and dialogs with himself.
Physilogy of Taste is often thought of as the most important book written about food. Given our ever expanding dialog about food and the quality of research, education and contributors in recent years I can't agree with that but, without exception, this is one of the most defining and relevant explorations about our relationship with food and how it affects our behaviors and life.
POSTED BY Pink Ribbon Cooking / April 27, 2013
It is nice to think without borders!
POSTED BY Pink Ribbon Cooking / April 15, 2013
Spring is a wonderful season, especially for those of us that spend time at the markets and in our kitchens. The essence of Spring is rejuvenation and new life. We can capture this for ourselves with the foods we eat.
POSTED BY Pink Ribbon Cooking / April 9, 2013
I thought I would share Kathleen Frith’s 2007 Harvard School of Public Health piece that examines this issue and summarizes 4 favorable qualities to local food vs the large scale agriculture model we employ today.
POSTED BY Pink Ribbon Cooking / March 20, 2013
While driving home the other day I was singing along to the original 1977 version of Alison by Elvis Costello, a favorite song of mine from days long since past. The sun was out, there was little traffic and the ferries were on time. So what does Alison, Elvis Costello or my drive home have to do with cancer prevention, survivorship or food for that matter?