Charleston chefs share comfort food recipes from Lebanon, Philippines, Pakistan, Vietnam | Food

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In the United States, comfort food might be mac and cheese or mom’s pot roast. But nearly everyone has a food that evokes nostalgia. That includes cultures that don’t call it comfort food; they just call it food made with love. We asked Charleston chefs who grew up in different cultures what comfort food is for them.






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Dolly Awkar, of Leyla, makes baked kafta Wednesday, Aug. 18, 2021 in Charleston. Grace Beahm Alford/Staff




Dolly Awkar, Lebanese

“We don’t have comfort food because cooking is part of the family life and our tradition, and it is a

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Food for thought: Growing From the Heart promotes healthy food and sharing practices | News, Sports, Jobs

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Chris Jaehnig/Daily Mining Gazette
Dr. Michelle Seguin, M.D., prepares to give a demonstration on fermenting vegetables to Growing From the Heart.

HANCOCK — Dr. Michelle Seguin of the Portage Health Foundation has banded together with other like-minded health food lovers to share that love with the community by forming a group called Growing From the Heart.

“In 2020, right when the pandemic started, we developed a program that was kind of modeled off the nationwide program called Plant a Row for the Hungry, which encourages people to plant literally an extra row in their garden to donate to food pantries,”

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Vegans and vegetarians have lower levels of ubiquinol, according to new research

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Kaneka Nutrients Europe (Brussels, Belgium) announced the results of a study it conducted in collaboration with Kaonkai Miura Hospital (Osaka, Japan). The study found that vegetarians and vegans have significantly lower levels of ubiquinol (23%) than omnivores. A lack of ubiquinol could lead to fatigue, muscle issues, and a weaker immune system, and it’s also a risk factor for many age-related diseases.

“Plant-based nutrition continues to flourish as a result of consumer interest in healthy lifestyles, sustainability and animal welfare, which ties into the broader trend towards cleaner living and eating,” said Alexandre Magnin, sales and marketing manager at Kaneka

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Drive-thru Starbucks proposed for vacant lot on Erie Boulevard in Schenectady

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SCHENECTADY – A drive-thru-only Starbucks on vacant land at 1100 Erie Blvd. has been proposed to city officials.

Empire Engineering PLLC’s site plan on behalf of Fabio Urbano, owner of Electric Erie Development of 310 Currybush Connection, cites the “exponential” growth of contactless food-service options during the coronavirus pandemic.

The item is on the Zoning Board of Appeals meeting agenda for 6:30 p.m. Wednesday. 

Urbano proposes a 1,200-square-foot building with drive-thru lanes, parking, outdoor patio and landscaping on the .6 acre parcel in the downtown mixed-use zoning district.

The applicant seeks a variance – a form of relief from the

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