Throughout the years there have been many "fad diets" advertised on television and floating around the internet, but Deborah Kaplan, ACSM fitness specialist and life agent in California for health fitness and wellness programs, believes that the Paleolithic diet isn't a diet but a lifestyle.
Robb Wolf's book “The Paleo Solution: The Original Human Diet” is what Kaplan uses to encourage her clients to "go Paleo." Wolf describes the Paleo diet as "the healthiest way you can eat, because it is the only nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, ophthalmology, dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson's, Alzheimer's, depression and infertility."
Cooking competition raises funds for culinary arts program
BANGOR - Things have finally cooled down at Eastern Maine Community College following last month's Maine Chef Challenge, a one-night “Iron Chef”-style cooking competition that raises funds for the school's culinary arts program. The three chefs - Zac Maccarone of Cleonice Mediterranean Bistro in Ellsworth, Brandon Haney of Husson University Dining and Todd Chasteen of Flik Independent School Dining - found out moments before last month's competition they would have to incorporate a secret ingredient in at least one of their dishes.
I don’t know exactly when I became Suzi Homemaker, but I think it was when the kids started eating something that resembles human-sized portions of food. See, when they first started eating, a portion for them was the size of an ice cube (A good-sized one, not one of those tiny ones you get at fast food restaurants). I would puree their veggies or means and pop them out as needed. And if you consider that one decent sweet potato is enough to nearly fill a tray, making dinner for the week was pretty easy.
Which yogurt is better?
Who would have thought that a snack as simple as yogurt could stir up such controversy? It wasn't too long ago that the only yogurt in stores was "regular yogurt." Then, little by little, Greek yogurt started showing up in grocery stores. It started out with just well-known Greek yogurt supplier Chobani, and soon the companies that were known for producing regular yogurt jumped on the bandwagon and have begun to sell their own Greek yogurt products.
One thing I struggle with every day is the family asking “What’s for dinner?” I don’t think I’m alone here; it seems to be a common dilemma among many people, especially those who are part of a two-income family.
I usually wait until 5 p.m. to think about what I’m going to make for that night’s dinner. Even when I have something in mind, I usually don’t have one or two of the ingredients. Lately, I’ve tried to keep certain staples in the house to ensure that I have the basics to make a simple dinner.
Best thing since sliced bread
There is an elegant simplicity in sandwiches. A sandwich can be a slice of cheese between pieces of bread, or it can be an extraordinary combination of flavors that make you swoon – and it can be both at the same time. Sandwiches are comfort food. Soul food. Lunch food.
Sandwiches have been around in some form since Biblical times. Bitter herbs were placed between two pieces of unleavened bread at Passover by Hillel the Elder. More recently, there’s the anecdote about the Earl of Sandwich, who asked for his meat to be served between two slices of bread so he could eat and continue to play cards. After that, everyone was asking for “the same as Sandwich.”
Two new restaurants expand the scope of Bangor’s offerings
Over these past few years, we’ve been privileged to witness the blossoming of Bangor – a downtown renaissance of sorts. New businesses of all fashions and flavors are popping up left and right. It’s a time of explosive, exciting growth.
Even so, when two new restaurants open up within two weeks of one another and less than a mile apart, it warrants mentioning…especially if each place brings something new and unique to the table. These establishments are each powered by passion and packed with offerings for every stripe; there’s something for everyone.
Check out this brand-new pair of downtown dining destinations.
The Travel Channel films a show at the Hermon truck stop
HERMON - Locals all know how tasty the food is at Dysart's truck stop in Hermon, and soon so will the whole country. Last Tuesday, the Travel Channel spent the day filming the restaurant's staff, customers and the creation of the restaurant's pot roast, lobster rolls and blueberry pie for an episode of “Food Paradise,” a show that zeros in on some of the best eats around the country.
"I've seen bits and pieces of the show," said customer Kristi Buchanan of Hampden.
Buchanan's boyfriend, Dysart's chef Shaun Yazbeck, has been looking forward to the Travel Channel stopping in.
Guess what time of year it is everyone? I wait for strawberry season every year now for ... years. Although the fresh strawberries you can get in the supermarket are adequate, that's their downfall as well: mere adequacy. I want to taste fruit that is local, just-picked and still warm from the sun it grows under.
My kids look forward to them as well. For over 10 years, I hand-picked and sold these gems at my farm stand, with my children right alongside me. They earned extra money picking and selling, learning important lessons along the way. They learned the hard way when they wanted something special at the store, but they had eaten five out of the eight quarts they picked - they were going to have to settle for something else. And no, I didn't cave in! But I always made sure they had their fill of strawberries both in the field and at home. It worked. After the third or fourth day, they wanted nothing more to do with strawberries. I learned a lesson as well: Not only didn't they want to eat any more strawberries, they didn't want to help pick anymore either. Tough love bit me right in the strawberry patch.
My oldest is graduating high school this year. Along with the realization that my kid who just yesterday was a little baby is now grown up – and I’ve grown older along with him – comes the fact that there has to be a celebration.
And yes, between him and his friends there will be party after party. And with the economy still in a slump, you’d think that people would be scaling back on their graduation parties. However, according to GraduationParty.com Americans will spend an average of $983 on cap-and-gown parties this year.
Here are some tips on having a great grad party without breaking the bank.
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