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Better Meal For Health & Wealth & Stay Fit For Long Life
By Khushwant
Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for and family bonding: the meal. In contemporary human life the evening dinner is often the only place and time that a family all sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group together to share ideas and feelings. Think about it these days; when you want to take someone out for a meal, meet business colleagues, get together with old friends and acquaintances, we go out for a bite to eat. What is it about sharing some food that puts us in such a relaxed and communicable state? Could it simply be science, and the fact that if you are tense when you eat, the food doesn’t digest as well? Or, could it have some psychological basis having to do with the idea that you are sharing some life-giving sustenance with your fellow species instead of warring over it? Subconsciously do we recognize the facts that we will be able to live another day as well as sew healthy seeds for future generations?
It’s easy to eat right during the summer months with an abundance of fresh produce available from a wide variety of sources. But as winter rolls around, those juicy ears of corn is just a memory. That doesn’t mean, however, that you drop your healthy eating habits with the dropping temperatures.
You still need to get your five servings a day of fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now’s the time to get creative by trying new recipes as well as sampling produce you haven’t eaten before.
Winter brings a bumper crop of root vegetables like turnips, rutabagas and parsnips; squash; Brussels sprouts; and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors and healthy benefits of winter produce.
For additional help in selecting produce, especially items you haven’t tried before, visit www.100cookingtips.com. This easy-to-use Web site features an “A to Z” guide to produce that includes useful information on the peak season for any given item, nutrition information and selection tips. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the break fast, lunch & dinner table.
Here are two delicious recipes sure to warm you up this winter:
Pesto Minestrone
This full-flavored soup is also
A message about OJR from USC Annenberg's School of Journalism
By Geoffrey Baum: A message from USC Annenberg Journalism School director Geneva Overholser:
Thank you for your interest in OJR. The fast-moving changes in digital media are more compelling every day, and they remain an important area of focus for the USC Annenberg School for Communication.
We are committed to keeping the archives of OJR available online and are exploring ways to continue the School's efforts to increase understanding about the revolutionary transformation of news and info
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Goodbye
By Robert Niles: After a decade, the University of Southern California's Annenberg School for Communication has suspended publication of OJR.
One of OJR's goals over the years has been to help mid-career journalists make a successful transition from other media to online reporting and production. I'm pleased to say that USC Annenberg will continue to provide support in that area, through the Knight Digital Media Center. I encourage OJR readers to click over to the KDMC website and its blogs,
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McClatchy Washington bureau shines as bright example for online journalism
By Robert Niles: The past decade has brought the journalism industry some of its darkest moments. On the business side, management teams that grew used to local monopolies could not react swiftly enough to protect their market share as thousands of online competitors emerged. Revenue tanked, readership declined and layoffs became a seasonal task at many newspapers.
On the editorial side, many newsrooms blew or missed one major story after another, from the Whitewater "scandal," hitting the sn
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OJR launches individual reader blogs
By Robert Niles: OJR now allows its registered members to maintain individual blogs on OJR.
Just click the "Post Blog Entry" link near the top of the right navigation rail to get started. OJR's editors and I will read all the submissions, then select ones to go on the OJR front page feed. You can find links to all the most recent reader-submitted blog entries under the "Recent Blogs" header on the right rail.
You can start a free blog just about anywhere on the Web, from Blogger.com and b
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It's a lo-o-o-ong way from Lawrence, Kan., to Loudoun County, Va.
By Tom Grubisich: The headline on the Wall Street Journal story about the Washington Post's widely watched venture in local-local journalism on the Web was unambiguous: "Big Daily's Hyperlocal Flop."
So how bad actually is LoudounExtra.com? Let's look.
On the LoudounExtra homepage, I am greeted with this above-the-fold spread:
My squinting eyes try to read the reverse-type blurb, but before I can finish, a new image/blurb is automatically rotated in the space.
After figuring out
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L.A. Times launches sharable electoral vote map
By Eric Ulken: Which campaign will get to 270 in November, and how will they do it? The L.A. Times has built an interactive map that allows readers to create and test their own electoral vote scenarios, and then embed those scenarios in their own sites.
(Sample after the jump.)
We're hoping to improve on this as the campaign heats up, perhaps adding demographic info and data on past elections by state. Would love to hear suggestions.
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Question of the week: Going to journalism school - yes or no?
By Robert Niles: For this week's discussion question, I'd like to hear about the academic preparation OJR readers had for their career.
Obviously, being housed by and paid for the Annenberg School of Journalism at the University of Southern California, OJR's not exactly a neutral forum for this question. One might suspect that we'd have a larger-than-expected number of j-school folk hanging around here. But we do get a fair number of readers who did not come up through the traditional journal
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Back to basics with Flip Video
By Chris Jennewein: In architecture, less is more, and the same appears to be true for video news gathering. The simple Flip Video camcorder heralds a time when every journalist carries a video camera.I bought a Flip Video camcorder for my wife for mother's day. At under $150, it was a bargain. But the primary motivation was having a camera she sould depend upon. Our simple DV camcorder took great video, but seemed to always need charging, or a new tape, and thus wasn't available at the spur of
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Writing print's epitaph - v6.5.08 (service pack 3)
By Robert Niles: My friend Sree Sreenivasan asked members an online journalism e-mail list for reaction to Microsoft CEO Steve Ballmer's interview with the Washington Post, published this morning. Specifically, Sree asked for reactions to this statement from Ballmer: "In the next 10 years, the whole world of media, communications and advertising are going to be turned upside down -- my opinion. Here are the premises I have. Number one, there will be no media consumption left in 10 years that is
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When journalists hate journalism...
By Robert Niles: ... the industry has a problem.You'd think that journalists would be the biggest news hounds around. For the most part, you'd be right. I was talking with some of my Annenberg colleagues at a journalism conference last month, and one asked how many hours a day we each spent reading and watching the news, whether in print, online or on TV. The consensus? About four to five hours a day. But there is one exception to this potential rule: Many journalists despise TV news. They hate
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full of healthy vegetables.
2 cups cauliflower (2 small heads), coarsely chopped
1 1/2 cups zucchini (1-2 medium), chopped
3 cans (14.5 ounces) chicken broth, reduced sodium
1 16-ounce can tomatoes, diced, drained
1 cup elbow macaroni or small pasta shells
3 cups kidney beans or black-eyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 ounces each)
1 cup carrot (1 medium), sliced
2 tablespoons olive oil (for pesto)
2 garlic cloves (for pesto)
1 cup basil leaves, fresh, loosely packed OR (for pesto)
1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)
1 tablespoon water
Directions
In a 5 to 6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings.
Golden Apple Oatmeal
Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.
1/2 cup Golden Delicious apples, diced
1/3 cup apple juice
1/3 cup water
1/8 teaspoon salt
Dash of cinnamon
Dash of nutmeg
1/3 cup quick-cooking rolled oats, uncooked
Directions
Combine apples, apple juice, water and seasoning; bring to a boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving. Makes a 1- cup serving. Article Source: http://www.ArticleJoe.com About the author:For more recipes, as well as nutrition information for all types of produce, visitwww.100cookingtips.com. Khushwant Singh
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