2001 Articles in the Boston Globe
Hot cereal brings comforting start to the day
December 13, 2001
WHETHER you call it porridge, gruel, mush, or hot cereal, there is a world of wonderful grains for hot breakfast on a cold New England morning.
Some gag at the thought of hot cereal. Others drool thinking about brown sugar, a pat of butter, and milk melting into a creamy bowl of steaming oats. Carol Halewood of Lexington shudders as she recalls how her mother held Carol's nose and force-fed her oatmeal when the weather dipped below 40 degrees. She won't go near the stuff today
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This feast can come out of your kitchen
November 15, 2001
A lot of people are convinced they cannot cook. Bad experiences, low motivation, little time, no understanding of cooking terms - these are just a few of their reasons. Each has a remedy.
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Navigating the nutrition info highway
October 25, 2001
Looking for some good food jokes? Try the KidZone page at asfsa.org, sponsored by the American School Food Service Association. Need a lesson plan and ''ready to print'' activity sheets on the food pyramid and good food choices? Visit nutritionexplorations.org, the site of the National Dairy Council. Looking for ways to reduce the fat in your favorite fettuccine Alfredo recipe? Click on cyberdiet.com and go to ''recipe recreations.'' Not only will you get a recipe, but you'll find a ''before'' and ''after'' calorie and nutrient analysis as well.
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The Wooden Bowls
September 13, 2001
I was on my hands and knees, plucking pot after broken-handled pot from beneath my Nana's cabinets cluttered with kitchenware accumulated after the death of each of her four sisters. "Who needs to spend money on new pots with all these?" I imagined her saying.
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Crabber keeps fishing in family
September 06, 2001
DEER ISLE, MAINE - Kelly Pratt, ninth generation Islander, has deep roots
in this part of the Maine coast. Legend has it her great-great-grandfather,
Julius Heanssler, found his way to a cove here in the late 1800s in a row boat and
never left. For generations, fishing has been the family's livelihood, and Pratt, 36,
keeps that tradition alive. She helped on her dad's lobster boat, has her own
crab-picking business, and is married to a lobsterman.
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Cool Ades
July 2001
¡Es muy caldo! (Spanish) Atsui nee! (Japanese) What a way it hot - mi well thirsty - mi need fi cool down (Jamaican patois)
Is it hot enough for you? No matter how you express it, summer brings on the heat, the sweat, and a very big thirst. And culture can matter when trying to keep your cool.
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Think simple for at-home weddings
Proper planning should help you put together a memorable affair
June 14, 2001
Scene 1:
''Hi Mom, I have a great surprise for you: Ilsa and I got married last week here in Berlin. We are coming home next month so you can meet her. Do you think we could have a small wedding at the house for some friends and family? No big deals, please.''
Fade to speechless and stunned mother.
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For all levels of play, winning diet is key
May 10, 2001
Cleats? Check. Sneakers? Check. Bats? Check. Shin guards? Check. Frisbee? Check.
Snacks and water? Check. Breakfast? Oops.
''Food is fuel for the body,'' says Walter Norton Jr., strength and conditioning coach for the Boston Breakers, the women' professional soccer team.
''If you are not fueled properly, you are going to run out of gas,'' adds Ellen Lowre, registered dietician at Brigham and Women's Hospital.
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What's for lunch? Mom may be surprised
April 5, 2001
NAOMI Joshi, mother of three and director of a nonprofit organization in Boston, still happily packs a lunch for her 15-year-old daughter, Emily, throwing in a sesame bagel with whipped cream cheese, a yogurt stick, a bottle of sparkling water, an apple, carrot sticks, and a package of graham cracker cookies.
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When the lunch bell rings, teachers run
March 8, 2001
NEWTON - It's Burr Elementary School at 12:25 p.m. Stomachs are growling, excitement is mounting.
''Line up!'' Squeals of delight and they're off to the lunchroom - the teachers' lunchroom. It is ''Salad Bar Wednesday'' for the second-lunch-period teachers and almost nothing gets between them and their meal. No stopping in the halls for a chat. They're going to enjoy their 30 minutes of camaraderie with a group lunch.
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Secret to a luncheon feast is finally out of the bag
January 25, 2001
She unfurls her cloth napkin. She lays out her silverware. The aroma of a real meal emanates from under the lid just lifted. With anticipation, she begins her lunch. Everyone asks: ''Do you eat like this every day?'' Inadequacy is in the air. Excuses are floating thick and fast. Lunch mates reach into wrinkled paper bags, scrounge in the communal kitchen drawer for flimsy plastic forks, stare woefully at flattened cheese sandwiches, containers of wilted lettuce, and lone pieces of bruised fruit. Some wait in line at the microwave to nuke Noodle-in-a-Cup, a.k.a. sodium-lover's delight. With little enthusiasm, lunch begins. Their colleague Joanne Rizzi, director of cultural programs at The Children's Museum in Boston, however, eats her lunch there with a cloth napkin and real fork and knife. ''My mother grew up in Europe,'' she says. ''They didn't know from plastic, and it wasn't allowed in my house. I never could get her words out of my head ... and food just doesn't taste right using that stuff.'' As for the cloth napkin, she says she's saving a few trees. This is a scene familiar to many, played out in lunchrooms everywhere.
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