Do You Need a Customized Multivitamin?
in the May/June 2008 issue of EatingWell
“Silver” multivitamin formulas for seniors have been around for decades, and other blends (e.g., women’s, performance) have become increasingly popular. But the latest specialty supplements to hit markets are multivitamins made for people taking prescriptions… [more]
Food Allergies and Schoolchildren
in the April 2008 newsletter of Better School Food
Parents of food allergic children face special challenges when their kids go off to school. They must not only teach their children what is and isn’t safe to eat, but also make a concerted effort to share this information with a broad spectrum of school officials. [more]
Restaurant Review: Edna Ray
in the April 9, 2008 issue of Metro Silicon Valley
THE economy is tanking and people are losing their jobs, so I shouldn’t be shocked that a Los Gatos restaurant open for more than four decades unceremoniously lost its lease and was forced to close. Well, Los Gatos’ loss is San Jose’s gain. Edna Ray Chinese Restaurant shuttered its doors last July, only to reopen them elsewhere six months later. It’s now located in the former Emperor’s Garden space on Lincoln Avenue in Willow Glen. [more]
Let’s Goat
in the March 19, 2008 issue of Metro Silicon Valley
GOAT is the other red meat. It’s low in fat and cholesterol, rich in flavor and tender as all get-out when properly prepared. While it’s not likely to win a popularity contest with hamburger or pork chops, diners are starting to discover what millions around the world have known for years—goat meat makes for mighty fine eating… [more]
Test your green eating IQ
Online at EatingWell.com, March 2008
The distance produce travels from the farm to your fork is always the best measure of its sustainability. True or false? [more]
Craving Comfort? These local spots offer fare to please the whole family
in the March 2008 issue of Bay Area Parent – Silicon Valley
Restaurant reviews of Live Oak Kitchen, Gunther’s Restaurant and Catering, and Ragoots. [more]
Facing Up
in the March 12, 2008 issue of Metro Silicon Valley
BRITISH celebrity chef Jamie Oliver stunned diners at a gala dinner earlier this year by suffocating and slaughtering chickens onstage. Never one to shy from the spotlight, the scruffy and increasingly controversial Oliver wanted to drive home a point: Anyone who eats meat has an ethical obligation to confront the realities of the industry that gets it first to the supermarket and then to the dinner table. This includes, of course, not only how the animals live, but how they die… [more]