“Life is as peachy as I make it to be”—A Peachy Dish

While reading some quotes about food today, I came across an interesting proverb: “An apple is an excellent thing—until you have tried a peach” (George du Maurier, 1834-1896). True? Maybe it is time to try another dish with peach.

"Life is as peachy as I make it to be"

“Life is as peachy as I make it to be”

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What Can We Do to Reduce Food Waste?

Image1For many of us, tossing away food from plates, fridges, bags, and/or storage is a routine that we take for granted. When we discard food habitually, we rarely pause to consider the consequences of our actions.

According to a recent press lease by U.S. Department of Agriculture:  Continue reading

Blueberry Shrimp Walnut Salad with Lemon Vinaigrette

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Shrimp salads are often made with shrimps boiled in plain water. How about adding a little flavor and color to the shrimps? How about adding some warm textures to the salad?

Today, I tried making a colorful salad dish with shrimps boiled in blueberry soup.  Continue reading

What’s in a Chef’s Garden?

The idea of a chef’s garden has always been alluring to me. I used to imagine a small patch of land cultivated for the growth of a few vegetables and herbs needed by a nearby restaurant. But what are the benefits of a chef’s garden? What’s exactly in a chef’s garden?

On a weekend trip to Big Sur in Northern California, I got the chance to visit a thriving chef’s garden in the Post Ranch Inn near Highway 1. It turns out that there are far more varieties of vegetables and herbs in a chef’s garden than I had always thought.

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How Much is Too Much? — Thoughts from the New Dietary Guidelines

Today, the federal government issued its much-anticipated update to the Dietary Guidelines for Americans.  For a read of the new guidelines, click here.

Most of the new guidelines sound familiar: eat more fruits and vegetables, consume more seafood and whole grains, and  cut down on salt, refined grains, sodium, saturated fats, and trans fats.

One new recommendation stands out: we should limit added sugar consumption to no more than 10% of daily calories.

How much added sugar amounts to 10% of daily calories?  Continue reading

The Debate on Healthy School Lunch – A Year in Review

12-26-2015.Image1It has been almost three years since the enactment of Nutrition Standards in the National School Lunch and School Breakfast Programs by the U.S. Department of Agriculture in January 2012. Under this rule, schools are required to increase the availability of fruits, vegetables, whole grains, and fat-free or low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans-fat in meals; and meet the nutrition needs of school children within their calorie requirements. How has this rule affected the students across the country? What is the reality of today’s school lunch systems in America?  Continue reading