POSTED BY Pink Ribbon Cooking / November 19, 2013
Recently the University of Vermont's Across the Fence program re-aired our October segment where we featured many simple and healthy foods suited for those battling cancer and the affects of cancer treatment. Please share this as a resource for those you love battling cancer.Read Full Article »
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.Read Full Article »
POSTED BY Pink Ribbon Cooking / September 19, 2013
The cancer diagnosis came the day before Thanksgiving. I was 42 years old. I had lymphoma. I told my doctor that I had the pies in my car and I was heading to New Hampshire to be with my family. Life has a way of turning us upside down.
I was in the prime of my life, building my own business, working 80 hours a week, raising two teen age children with a husband who traveled for work. Life was grand! I went to the hospital because I had a nose bleed that wouldn’t quit. When they told me they would have to cauterize the inside of my nose I said “no thank you” and left with the promise that I would follow up with my primary care. As many of you know, that is when the ball started rolling. One doctor’s appointment lead to a billion tests and more doctor appointments.Read Full Article »
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.Read Full Article »
POSTED BY Pink Ribbon Cooking / March 28, 2013
Romaine, a member of the Cos lettuce family, is a powerful ingredient, both for its culinary personality and its nutritional value.
Cos lettuce is a tight head lettuce with leaves that grow vertically around a center head. The leaves are elongated, with dark green to a slightly yellowish coloring and a central ridge or spine along the middle of the leaf.Read Full Article »
POSTED BY Pink Ribbon Cooking / March 21, 2013
Bánh Mì is a classic Vietnamese sandwich that merges the cultures of France and Vietnam, and now America. We are representing a healthy version of the sandwich by replacing the pate with avocado, allowing us the rich and creamy texture, while taking in good sources of fat and phytonutrients.Read Full Article »
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?
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POSTED BY Pink Ribbon Cooking / March 16, 2013
Pink Ribbon Cookingâ„¢ Hosts Private Chef’s Dinner
We were honored to participate in the 2012 Cattle Baron’s Ball for the Hope Lodge in Burlington, Vermont and a private Pink Ribbon Cookingâ„¢ Chef’s Dinner was donated and raffled off.
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