Parents of today’s school kids may fondly remember their '80s-era lunchbox filled with bologna on white bread, cookies and chips. While that may have been the standard school lunch of a few decades ago, today’s parents are packing more nutritious lunches that contain all the important food groups needed to keep a youngster going through the day. And that’s half the battle.
Once upon a time, there was a little house on a big prairie, and practically everyone was a ‘Green Gourmet.’ People, for the most part, lived green and ate green. This way of life was the focus of the celebrated series of books, affectionately known as the Little House books, by Laura Ingalls Wilder—only Wilder didn’t know to call it ‘green’ when she decided to record her family’s stories from the late-1800s.
Pinot gris and pinot grigio are the same. It all depends on the country where the grape is grown. Famous for its refreshing quality and zesty acidity, pinot G's fruit flavors favor citrus, pears, white peaches and apple.
The residents at Garden View Care Centers favor Elvis. Each morning at 9:45, you’ll find residents and staff leaving their other activities to enjoy a burst of dancing. Just a few minutes of music and motion sets the tone for a good day, says Rhonda Uhlenbrock, director of dementia programs.
Most parents of toddlers are familiar with the tiny face of disgust peering back at them above a plate of peas—or bananas, green beans, the list goes on—shaking from side to side: No way. Wanting to teach children about nutrition in a fun and inviting way, a group of local parents have teamed up to create Kitchen Club Kids, a series of three award-winning ‘recipe adventure story books,’ for ages 2 to 6. Each book, End of the Rainbow Fruit Salad, Garden Safari Vegetable Soup, and Feed Your Senses Homemade Bread (due out later this year), includes a recipe told in traditional storybook format, as well as the real recipe the story is based on at the end of the book, so that parents and children can work together in the kitchen to prepare nutritious meals. Eluka Moore, Kitchen Club Kids co-creator and author, and soon-to-be mom of two, shared the genesis story of the books, as well as tips for parents on teaching their kids about nutrition and trying new foods—even, perhaps, peas.
You know what toy she loves, or which ear he prefers to be scratched—but how can you know what food your four-legged friend's digestive system would prefer? We asked local animal experts to weigh in on all-natural pet food.
Summer is a time for a kid to be a kid. But for the more than 170,000 youngsters at risk for hunger in the bi-state region, it’s also a time to worry about where their next meal may be coming from.
About 2.5 million years ago, the earliest humans were chipping away at stones to make rudimentary tools (hence, the ‘Stone Age’), running away from mastodons and other prehistoric beasts, and eating whatever they could hunt and gather. And they must have been a healthy bunch!
We all know what we should eat. Fruits and vegetables top the list. But many people of all ages find the healthiest foods among the least appetizing and enticing. Cheryl Houston, director of dietetics at Fontbonne University, is out to change that.
Recent headlines trumpeted the good news: Obesity rates among 3- to 5-year-olds appear to be decreasing. Yet the U.S. Centers for Disease Control and Prevention still report that as of 2012, more than a third of American children were either overweight or obese, and parents need to guide their kids toward healthy choices.
Schnucks is now a household name in St. Louis—in the most intimate sense of the word—stocking area pantries with the sustenance of their everyday life. But it started out as just a single confectionery store, founded by Anna Schnuck in 1939. “It was the end of the Depression, and our family was struggling,” says Anna’s grandson, current company chairman Scott Schnuck. “It was her way to make a contribution to the family and make ends meet. It was something she knew she could do—she was a great cook, and liked to be with people.”
From the ice cream cone to hot dogs, hamburgers and even iced tea, the 1904 World’s Fair in St. Louis has long been lauded for many firsts of the food industry. While those claims mostly are myths, as local author Pam Vaccaro explains in her book, Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World's Fair, St. Louis certainly served as an international stage for the jumping-off point of these food items' popularity during that memorable early 20th century spring and summer.
There are many choices when it comes to weight loss. Diet plans abound, all promising to help individuals shed pounds and keep them off. Four years and 80 pounds ago, Paige (who asked that her last name not be used) heard about the hCG diet from her primary-care physician and decided to give it a try.
We tend to think of cardiovascular health as an adult issue. But experts say that parents should guide their children in heart-healthy lifestyles from the start.
A father makes a comment about a celebrity looking too plump in her evening gown. A mom remarks that she feels fat after eating a big meal. An older sister makes a funny observation about somebody in her class who is a ‘giant.’ While these are meant to be harmless comments, children personalize these statements and can develop a negative body image because they hear loved ones innocently criticize themselves and others.
Researchers have spent decades trying to unravel cancer’s causes. While the search has yielded as many questions as answers, the role of nutrition is one area that scientists are considering in light of newer data.
Welcome to 2014! Like so many others, this may be the year you resolve—once and for all—to become a healthier you, and the key to success involves small steps.
Community members celebrated the 2013 Hannukkah Celebration at Schnucks Ladue Crossing at Barnes & Noble Booksellers, with Hannukah music performed by the H.F. Epstein Hebrew Academy choir, storytelling and free gifts for children. Claudette Kirk, The DESCO Group property manager, also presented a check to Epstein headmaster Rabbi Avi Greene.
Fourth- and fifth-grade students at Chesterfield Day School created trendy Rainbow Loom bracelets and rings to donate to St. Martha’s Hall, which provides shelter for abused women and their children. Math teacher Susie Sullivan had students use a donated loom and twist bands to create the popular jewelry, and the class also donated the loom to the organization.
One of these days, Laura Dierberg-Padousis vows she’s going to find the time to learn how to cook. For now, her only ‘specialty’ is macaroni and cheese. You see, even though she’s a member of one of the prestigious grocery family names in St. Louis, she’s been a little busy since she graduated from Villa Duchesne in ’93.
Are visions of sugarplums dancing in your head? Are they dancing into your mouth? Before you throw up your hands and land face-down in a pile of mashed potatoes, take control of your holiday diet with some healthy alternatives and strategies.
We can’t control our age or genetics, but women can do plenty to control their risk of cardiovascular disease, and that’s important considering that heart disease is the No. 1 cause of death for men and women alike. A heart-healthy diet is among the most influential factors in reducing risk.
As leaders of their households and in the community, women play a vital role in the health of those around them. Each year, St. Luke’s Hospital Healthy Woman Award celebrates women who not only stay active in improving their own health, but also inspire better health in others. Here, read more about what makes this year’s winners healthy role models.
The western reaches of the St. Louis area are getting some quality restaurants to satisfy diners' desire for food and drink that's a bit more elevated. One of the latest arrivals to the scene is Prasino, which recently opened in St. Charles.
KRISTEN NORDSTROM has joined STAGES as a GM and will oversee day-to-day operations for administrative staff. Nordstrom is a graduate ofWebsterUniversity and has worked as a dancer, choreographer and educator. Former STAGES managing director RON GIBBS is now the director of human resources.