Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
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Sarah Frey is the undisputed pumpkin queen of America.
She grows more jacks (field shorthand for the basic big orange Halloween model) than anyone else in the country. This fall, she shipped more than five million. If it hadn’t been so hot and humid, she would have shipped more.
So it’s a little awkward when she throws shade on a crop that helped her buy the black Cadillac Escalade she drives along rural roads here in the state that grows more pumpkins than any other.
“I was over orange pumpkins 15 years ago,” she said. “That’s a terrible thing to say, because our biggest percentage of acreage is jacks. But it’s just not where I’m at with pumpkins.” [..]
And she thinks America is ready to cook, not carve.
To that end, she has been planting fields with rough-skinned peanut pumpkins and beautiful slate-green Jarrahdales from Australia. She’s growing boxy speckled hounds and blue-green marina di Chioggias, blistered specimens with a sexy Italian name.
This recipe uses Gruyère and kale, with pine nuts for texture and red pepper flakes for heat. The hardest part is carving off the pumpkin tops and cleaning out the tiny seeds.
Although smaller, dense pie pumpkins work here, they can be stringy and have less flavor than other forms of pumpkins and hard squash.
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception.
This side dish of silky mashed potatoes sweetened with pumpkin, seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors.
he pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange.
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