Cinco de Mayo flavors celebrate Mexican heritage and food
Celebrate Cinco de Mayo with traditional Mexican dishes highlighting salsa flavors and fresh ingredients. Includes a bean and corn salsa salad served on lettuce, chorizo fajitas with peppers and onions, and a baked cheese a dip with refried beans and salsa for crowd gathering.
MENTIONED IN THIS ARTICLE
Puebla
Mexico
America
Potatoes Spur Price Hikes As Midwest West Crops Lag
Cedar Rapids shoppers face higher potato costs as Midwest crops from Minnesota and North Dakota run low and Western crops from Idaho and California have yet to arrive in large quantities. Produce managers warn of a supply crunch with prices expected to ease once California arrivals pick up, potentially by mid May. A readers’ potato salad dressing recipe column follows, sharing a long cherished family dressing from Olive Kavalier via Evelyn Roquet.
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Midwest
North Dakota
Minnesota
Wisconsin
Michigan
Idaho
California
Washington
Cedar Rapids
West
Jeff Hyberger
Johnson Ave
Larry Fenner
Econofoods East
Lucille Erger
Belle Plaine
Gazette
Jean Kruse
Mindy Greer
Glenn Bendon
Ann A’hearn
Dorothy Tanner
Zelma Eves
Mary Stuelke
Henrietta Crumes
Karen Francois
Jeanette Ferin
Salt intake and water balance myths explained
The Mayo Clinic Nutrition Letter notes that changing water intake does not reduce bloating. Kidneys regulate sodium and water, balancing daily intake, while high salt foods can raise sodium temporarily and require two to three days to restore balance as extra water is shed.
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Mayo Clinic
Fortified foods questioned as a fad by health expert
American Dietetic Association president Mary Abbott Hess warns that cereals and juices fortified to 100 percent of the U S RDA may be like vitamin pills in disguise. Excess vitamins can raise costs and hinder absorption of other nutrients through imbalanced intake.
MENTIONED IN THIS ARTICLE
American Dietetic Association
Mary Abbott Hess
Women’s Health and Fitness News
U.S
RDA
Talking turkey about poultry
The Tufts University Diet and Nutrition Letter describes low fat home poultry prep. It suggests crisp skinless chicken or turkey by oven baking at 350 degrees for about an hour and finishing under a broiler for golden color. An alternative uses low fat yogurt with spices and sesame seeds, turning halfway.
MENTIONED IN THIS ARTICLE
Tufts University Diet & Nutrition
Environment friendly kitchen tips and green consumer guides
An article urges sustainable living with kitchen habits such as buying in bulk to cut packaging, using reusable bags and cardboard egg cartons, recycling newsprint bottles and cans, and avoiding charcoal lighter fluids. It promotes electric starters and metal cones for grilling and recommends several green living books and hazardous waste resources with contact numbers.
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Frijoles Conqueso Dip
ALA
Hyberger
Kathy Toborg
Washington Post
John Elkington
Julia Hailes
Joel Makower
Penguin Books
Norm Crampton
Colchester
National Ave
Springfield
EPA