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Simply Sam
By Peter Rowe
Here's the thing about Sam Zien: He fails.
As business manager for a San Diego biotech firm, he failed to adopt a corporate image: "I was always the guy who wanted to be more funny than serious."
In the summer of 2001, he …Read more.
Redemption in the Kitchen
By Keli Dailey
Trembling and near tears are the last things you'd expect from such a tough-looking guy.
"It brings me such joy to see a little kid tasting something and describing the basic flavors: sweet, bitter, salty," Ricardo Heredia …Read more.
Shortcake Is a Showcase for Ripe Strawberries
By Chris Ross
This time of year, I get the urge to make an old-fashioned strawberry shortcake. It's a dessert that showcases our luscious local berries.
Here's a no-frills version, courtesy of the California Strawberry Commission. For other ideas on …Read more.
Slices of Life
By Chris Ross
Susan Russo searched the globe for entries in her new "Encyclopedia of Sandwiches" (Quirk Books, 320 pages; $18.95), but her own favorite remains a childhood standby — her mom's meatball sandwich.
"A lot of the …Read more.
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A Healthy Frozen TreatBy Chris Ross Camp Pocono Trails in Reeders, Pa., is a 350-acre summer camp for children where losing weight is the emphasis and camp activities range from tennis, drama and boating to fitness training and cooking instruction. Nicole Selinsky, nutrition director for the camp, has developed healthy recipes that appeal to youngsters. She shared her recipe for frozen Berry Pops. For more information on Camp Pocono Trails, go to www.newimagecamp.com. Berry Pops 1/3 cup berry juice blend 1 envelope of unflavored gelatin 1 1/2 cups low-fat vanilla yogurt 1 1/4 cups frozen unsweetened berries Paper cups, aluminum foil and Popsicle sticks Makes 6 servings Place the juice in a pan, and sprinkle the gelatin over it.
Combine yogurt, berries and warm gelatin mixture in a blender. Secure lid, and blend until smooth. Fill 6-ounce paper cups with the blended mixture, and cover each with a sheet of aluminum foil. Place the cups on a cookie sheet. Insert the Popsicle stick in each cup by making a slit in the foil. Place the tray in the freezer, and freeze until hard. Peel away the paper, and enjoy! Per serving: 71 calories; 1g fat; 3g protein. Chris Ross writes for The San Diego Union-Tribune. COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS.COM  
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