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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Oct 13, 1999
Page
13
Guidance from Johnson and Massen on handling picky eaters focuses on adult leadership, predictable meals, and family dining. Emphasizes a 90 10 food split: 90 percent nourishing foods and 10 percent treats, while avoiding bans on junk food and encouraging variety.
Experts say large kid portions pressure children to eat and can backfire. Susan L Johnson notes USDA portions are surprisingly small and suggests offering at least one kid friendly food each meal. For older children involve them in shopping or cooking to boost willingness, and avoid rigidity to prevent future eating issues.
A nutrition and cooking guide explains nutrient dense eggs, cholesterol context, storage, and several egg based recipes like Fruit and Egg Pie Corn Custard and Vegetable Strata. It covers shell color, storage times, freezing notes, and simple microwave friendly prep ideas.
The Food and Friends menus for Oct 9 to Oct 15 are set with age eligible meals for patrons 60 and older. Accessibility is noted, contact 694-1605 for reservations. locations include Senior Fellowship Center and Pleasant Raritan Community Center with a rotating menu featuring meatballs, ham, pork, turkey, and fish along with sides and desserts at various dates through Oct 22.
Sometime between 900 BCE and 120 BCE Phoenicians began vineyards in Greece and southern Spain as Armenians planted in Persia. These regions offered ideal climate and near early markets Greece and Rome. Corinth's farmers yielded seedless currants while Spain grew muscat raisins.
Beet and shallot dish with sage described in the Amanda Hesser recipe. Four servings. Beets sliced thin and simmered with butter olive oil shallots and sage 30 to 35 minutes until tender. Adjust salt and sugar after tasting and discard sage before serving.
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