Okra History Deep South Staple For Soul Food Flavor
The article traces okra origins from Abyssinia to Europe and Louisiana, noting its role in Creole cooking and soul food. It highlights uses in gumbo and stews, cooking methods, and a frozen okra fritter recipe with flour, eggs, milk, and seasonings.
MENTIONED IN THIS ARTICLE
South
Tom Hoge
America
Abyssinia
Europe
Louisiana
Mallow
Okra
Egypt
Antony
Cleopatra
Eating binges can be helped by understanding roots
Dietitian Shirley Bright Boody explains emotional eating is learned, not born, and that binge behavior stems from coping with emotions. She notes many feel isolated and discouraged, but urges recognition of habits formed through early influence by parents and others.
MENTIONED IN THIS ARTICLE
Shirley Bright Boody
Dietitian
Copley News Service
Eat Yourself Slim and the Emotional Eater
The article explains how mothers soothe children with food and how adults use eating to cope with emotions. It describes cravings for crunchy foods to vent anger and sweets for crises, and notes gum chewing and evening binges. It emphasizes recognition and disciplined change to regain control.
Nutritious after school snacks using milk and dairy
USDA tested recipes use milk and dairy to appeal to children after school. Maple Float serves six with 275 calories each, or 215 with skim milk. Strawberry Milkshake yields six servings at about 370 calories per serving. Cheese Bread Sticks make 24 sticks at roughly 80 calories each.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
USDA
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