A Pizza For Your Health

Mar 6, 2012
Jay Ahuja

  A few years back, I was diagnosed with extremely high cholesterol.  So my wife, Karen, and I came to an understanding.  Despite the fact that I am very well insured and probably worth more dead than alive, I’d get back into an exercise routine by walking our dogs more regularly, start taking two types of prescription medication and fish oil capsules every day.  I even tried adding flax seed to my food for a short period of time, but that was a non-starter.

Cooking With Quinoa

Mar 1, 2012

Republished with permission from Finding Tasty

Quinoa has been around for thousands of years, but is just recently becoming a kitchen staple. It appeals to several different diets: It’s gluten-free, has balanced amino acids therefore being a complete protein (great for vegetarians) and is easily digestible. It looks like couscous, but unlike its North African twin, has a very slight crunch and is not a starch.

Lessons From The Kitchen

Feb 25, 2005

This year, the annual observance of "Black History Month" has WFAE commentator Amy Rogers remembering her childhood and one woman who played a very important role in it.