YaDa Chef Private and Personal Chefs

  New research demonstrates the unexpected ways "legacy pollutants" can work their way through the environment. By  Mike Pomranz   April 23, 2021 Sometimes the ways in which decisions made by previous generations still affect us today are obvious: In the 1950s, America approved the Interstate Highway System and we still drive on it now. But other repercussions aren't as readily apparent. The 1950s also saw an uptick in nuclear weapons testing and, unsettlingly enough, traces of the fallout from that era can still be found today in jars of honey. "I'm not trying to tell people they shouldn't eat honey. I feed my kids honey," stressed Jim Kaste, an associate professor at William & Mary's Department of Geology and co-author of the recent study, announcing the findings. "I eat more honey now than I did when I started this project." Instead, the paper—published in the journal  Nature Communications —is intended to demonstrate the long-lastin

  1 (8 ounce/225g) package cream cheese 1 (3.4 ounce/96g) box instant French Vanilla pudding mix 1 1/2 cups/375ml  milk 1 (8 ounce/225g) container Cool Whip, thawed 1 package crispy biscotti lady fingers 2 cups/500ml cooled strong brewed coffee* 1/4 cup/60ml dark cocoa powder Beat the cream cheese until creamy. Whisk together the pudding and milk. Let it set slightly before adding to the cream cheese. Beat until creamy again. Fold in the Cool Whip gently. Dip the lady fingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan. Once you have the bottom covered in cookies, spread half the cheesecake mixture on top. Repeat with another layer of cookies and top with the rest of the cheesecake. Cover and refrigerate for at least 4 hours. Sprinkle with cocoa powder and cut into 16 squares. *To make this an adult version, use 1 1/2 cups strong coffee and 1/2 cup brandy or Kahlua to dip the cookies in. personal chefs and event catering Miami + Miami Beach +

  4 firm fish fillets ½ cup/125ml olive oil ¾ cup/180ml lemon juice 1 teaspoon/5ml chopped or whole mint ½ teaspoon/2ml salt 1/8 teaspoon/.5ml cayenne pepper ¼ cup/60ml/90g Greek olives cut in half Lemon wedges Butter a sheet pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets the sheet pan. Spoon the sauce over each fillet and broil 3-4 minutes per side basting twice. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

  By Philip Chrysopoulos The word “souvlaki” is synonymous with Greek food, whether the term refers simply to grilled meat on a small wooden skewer or the soft pita bread stuffed with meat, tomatoes, onions,  tzatziki,  and French fries. Many would think that  souvlaki  is a type of fast or street food originating from the many years of Ottoman rule in Greece, but this is not true. Archaeological findings and writings clearly show that today’s souvlaki comes from the  ancient Greeks . After all, the seat of the Ottoman Empire was on land that was Greek in ancient times. The origins of souvlaki as slices of meat grilled on a spit date back to ancient Greece. This food, known as  obeliskos ( the diminutive of  obelos – “ spit”), was even mentioned in the works of Aristophanes, Xenophon, Aristotle and others. A dish of bread stuffed with meat which resembles the way pita souvlaki is served today with pita bread was also attested to by Athenaeus in his “Deipnosophistae.” Researcher George

  LEARNING WITH FOOD, DELICIOUS! Educators everywhere can attest, if a lesson or activity involves snacks, students perk up with excitement. We rely on food to keep our bodies and minds strong and healthy, but not everyone understands where our food comes from. Earth Day Network’s  Foodprints for the Future Campaign  educates students around the world on where our food comes from and the impacts our food system has on the environment and vulnerable communities. The environmental and social impacts of the food system are multifaceted. When you combine the emissions from food waste, livestock, deforestation and transportation, the global food system is responsible for a quarter of all greenhouse gas emissions. Not only are the emissions fueling climate change, but the system disproportionately neglects low-income communities and developing countries. As awareness of impacts increases, so does the variety of alternative diet options. Food presents a great opportunity to engage students in

  Proper nutrition is essential at every stage of life. The Nutrition Facts label on packaged foods and beverages is a valuable tool to help people make more informed decisions about the nutritional content of the foods they plan to purchase and eat.  The Nutrition Facts label clearly identifies: Servings Per Container Serving Size Number of Calories Per Serving The percentage of the Daily Value for each nutrient in a serving of the food Nutrient content All of this information is useful in choosing healthier foods and reducing the risk of diet-related chronic disease. Most people exceed the recommended limits for saturated fat, sodium, and added sugars, so the Nutrition Facts label can help you reduce consumption. There are other nutrients, such as dietary fiber, vitamin D, calcium, iron and potassium, that many people do not consume enough of. Checking the label can help you identify foods high in these nutrients to eat more of. So next time you’re trying to decide what to eat, check

  Enjoy a traditional Greek dip known as walnut skordalia made with walnuts, stale bread and lots of garlic. Put it on your veggies, spread it on your wraps - once you've tasted this fantastic creation, you'll be making it again and again. It's easy to prepare and takes no time at all to whip up. Ingredients 3 1/2 oz/100 g   walnuts   shelled 2 oz/50 g   bread  stale, with crusts removed 3   cloves   garlic 2   teaspoons/10ml   red wine vinegar 1/4 cup/60 ml   olive oil   extra virgin 1   pinch   salt 1   pinch   pepper Instructions Take your bread and dip it into some water-remove it immediately and squeeze out all the excess water. Place the bread, garlic, walnuts, olive oil and red wine vinegar in a food processor and blend until it forms a paste. Add salt and pepper to taste, mix well and transfer to another bowl. Drizzle with a little olive oil on top and serve immediately. Notes Keep covered in the refrigerator for a few days. Double the recipe to make more if you wis