"Oh no…this eggplant is bitter"
That was Ashley Kim, my dietetic intern colleague. We were preparing freshly picked eggplant from the school garden together when we discovered the bitterness of the fruit. We practiced a classic Asian-inspired technique by cutting the eggplant into bite-sized pieces and cooking it in a wok with oyster sauce, garlic, ginger, and thai chili peppers. The umami and aromatics were not strong enough to mask the bitterness of the vegetable. I definitely could not waste it so I unceremoniously ate every last bite, all the while thinking about what we did wrong.
In Colombia, as in many countries, it is common to offer a beverage to a guest visiting their home. Typically, that offering is ‘tinto’ (black coffee) or ‘aromática’ (tea). This isn’t just any prepackaged tea bag, though. Aromática is often made with fresh aromatic herbs, fresh or dried fruits, and a little sweetener if desired.
Dr. Daphne Hernandez leads interdisciplinary program to prevent obesity and chronic diseases.
Dr. McWhorter blogs about implementing virtual Culinary Medicine courses at UTSPH during the COVID-19 pandemic.
Dr. McWhorter talks about hydration through fruit and vegetable consumption.
Stay-at-home orders from government officials due to the COVID-19 pandemic have forced us to quickly adapt to a new normal, especially when it comes to eating. Restaurant dining rooms are closed, grocery shopping can be challenging, many parents are tasked with serving meals while working from home, and families who relied on school meals are now left to provide them since schools closed.
Chef Wesley McWhorter talks to Fox 26 Morning Show about the benefits of the Mediterranean Diet.