| Wary U.S. olympians will bring food to China
Myles Porter, who is hoping to earn a spot on the judo team for the Paralympic Games, said he lost about 20 pounds during the Para Pan-American Games in Brazil because he ate mostly pasta. "You can't just eat that for two weeks and expect to be at your best," Porter said. To limit those occurrences, Tyson has provided all United States team members with duffel bags containing a hot pot, a power adaptor, recipes and replenishable pouches of chicken that they can take to international qualifying events over the next few months. In preparation for the Olympics, Tyson will ship beef, chicken and pork to China. When the food arrives, customs agents will review the shipment — the USOC has budgeted 10 days to complete this process — before it is delivered to USOC representatives and taken to a holding site at Beijing Normal University.
guardian of the galaxy
Suppose yourself a National Basketball Association lottery pick. Suppose further that you are blessed with a big body but are somewhat limited (Im being kind here!) in skills. Say your rookie year free throw percentage was a reeking 59%. That aint just malodorous that kind of stench from the line should trigger an OSHA investigation. The HAZMAT guys shouldve been sent in to clean up the site! Say further that you have no shot; you must be within 5 feet of the hoop to score. In plain talk: you cant hit the side of a barn with a Gatling gun even if you are inside the barn. If you were being paid kajillions of dollars, would you dedicate a few minutes each summer to honing those skills and your craft? If that question seems rhetorical, consider the career statistics of a certain overpaid NBA athlete.
Mario Batali and EarthLab Cook Up Eco-friendly Culinary Resources and ...
KIRKLAND, Wash., Oct. 30 /PRNewswire/ -- The EarthLab Foundation, (http://www.earthlab.com), and world-class chef, restaurateur and author, Mario Batali, have teamed up to provide the latest in environmentally friendly food options, insights, and tips in a new online segment at EarthLab.com entitled Food & Mario Batali. The section is devoted to helping EarthLab's more than one million members learn how to make better food related choices for the environment, as well as understand more about cooking and Italian cuisine. Batali is continuing his green journey by joining the EarthLab community and creating his personal Earth Conservation Plan (ECP), which he can save and track over time to help lessen his impact on the earth. His ECP score is 269 and he outputs 9.1 tons of carbon per year, compared to the national averages of 349 ECP and 15 carbon tons.
Small-town trade centers on economic roll
HEBRON — Through good times and bad, there are familiar landmarks to the struggle for retailing survival in a town of 1,500.Consider the brick-paved street that brings drivers clutching cookie recipes to its one and only grocery store.Check out the giant pair of ribbon-cutting scissors propped up in a corner of Tina Reed’s Chamber of Commerce office, or the model railroad tracks that can carry trains all the way around the lobby walls at the Thayer County Bank. .
Ex-Husker track star battling addiction
Tressa Thompson may come back to life in the eyes of her father, family and friends.The three-time NCAA shot put champion and record-setter from the University of Nebraska, by way of Bloomfield, is in a drug rehabilitation program in San Juan Capistrano, Calif.After years of living in the vortex of cocaine and meth, stealing, lying and cheating, Thompson now boasts she might try a comeback — almost eight years after she reached the peak as an athlete. .
Michelin-starred Manresa helps make Los Gatos a gourmet getaway
To prepare a Bay Area foodie getaway, pick a scenic Wine Country village. Add a multi-Michelin-starred restaurant, sprinkle with gourmet stores, and finish with a stylish boutique hotel to sleep off the evening's excess. If you filed this recipe under "Yountville," home to three-starred French Laundry, or "Healdsburg," where two-starred Cyrus shines, you clearly know what's cooking. But you'll also find the same ingredients south of San Francisco - where you won't have to spend quite as much to enjoy them, or contend with quite as many fellow palates. Surrounded by the wineries of the Santa Cruz Mountains, downtown Los Gatos boasts a Michelin two-star restaurant - the rating means it's "worth a detour"- in Manresa, a fixture on The Chronicle's Top 100 list. And as I recently discovered on an indulgent weekend, the pedestrian-friendly, half-mile stretch of Santa Cruz Avenue just off Highway 17 is a veritable larder of epicurean establishments in all price ranges.
Salty snacks mean more sodas for kids
Kids who load up on salty meals and snacks get thirsty, and too often they turn to calorie-filled sodas. So maybe cutting back on the salt is a good way to cut the calories. That's the idea coming from a British study published Wednesday in an American Heart Association journal. Salt is "a hidden factor in the obesity epidemic," said Graham MacGregor, a co-author of the study by researchers at St. George's University of London. And researchers say all that salt isn't coming from the salt shaker: About 80 percent comes from manufactured food. "Most people think that sodium comes from the salt shaker. The salt shaker contributes less than 10 to 15 percent," said Dr. Myron Weinberger, a professor of medicine at Indiana University School of Medicine. "Fast foods, for example, are just loaded with sodium.
Cooking in Common: Korea's kimchi addiction catches on in the West
No matter how succulent a Korean restaurant's shortribs or how savory its tofu stew, it's the kimchi that makes the meal. "Koreans wouldn't think of eating without kimchi," confirms Soyoung Scanlan, the Korean-born cheesemaker and owner of Andante Dairy in Petaluma. A passion for the fermented raw vegetables known as kimchi - or kimchee - defines the Korean palate, although many non-Koreans have a kimchi addiction, too. On a recent afternoon at the giant Kukje Super Market, a Korean outpost in Daly City, Joaquin Muoz, a retired professional cook of Hispanic heritage, was picking up kimchi to eat with Salvadoran pupusas. "I think kimchi is on the verge of becoming the next salsa," predicted Jim Poris, senior editor of Food Arts magazine, at a recent conference at the Culinary Institute of America at Greystone, in St.
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