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CIA PRESIDENT TIM RYAN TO JOIN PETER KELLY AS CO-CHAIRS OF HUDSON VALLEY RESTAURANT WEEK ADVISORY BOARD

Monday, 21 November 2011 12:46
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Event Dates for 2012 are March 18-31

NEWBURGH, New York-- Dr. Tim Ryan, President of the Culinary Institute of America, and Peter X. Kelly, chef and owner of Xaviars Restaurant Group, have been named co-chairs of the Hudson Valley Restaurant Week Advisory Board.

"Having Dr. Ryan join our board brings the enormous prestige of the CIA to Hudson Valley Restaurant Week," says Janet Crawshaw, originator and organizer of the event and publisher of The Valley Table magazine. "Many of our participating chefs are graduates of the CIA and many stay here to open restaurants. All of us connected to Restaurant Week are delighted to have Dr. Ryan's leadership in helping us build awareness of the Hudson Valley as a national culinary destination."

Peter Kelly, owner of three fine restaurants in the region, has been a prime mover in the growth of Hudson Valley Restaurant Week since 2006. "Peter has supplied us with vision and leadership every step of the way," says Crawshaw. "We are extremely fortunate to have him continue as co-chair with Dr. Ryan in 2012."

'Dining out during Hudson Valley Restaurant Week is a great way to celebrate the exciting array of restaurants that call our region home," says Dr. Ryan. "As co-chair for this year's ev ent, I am pleased to support both our regional chefs including many CIA alumni, as well as the impressive network of valley growers and artisans that produce the wonderful ingredients we all can enjoy."

Members of the advisory board who will be working with Ryan and Kelly, include Vincent Barcelona of Harvest on Hudson in Hastings; Nick Citera of Cosimo's Restaurant Group; John Crabtree of Crabtree's Kittle House in Mt. Kisco; Susan Crocker of Backyard Bistro in Montgomery; Agnes Devereaux of The Village Tearoom Restaurant & Bakeshop in New Paltz; Cathryn Fadde of Cathryn's Tuscan Grille in Cold Spring; Eric Gabrynowicz of Restaurant North in Armonk; Stephan Hengst of the Culinary Institute of America in Hyde Park; Josh Kroner of Terrapin Restaurant in Rhinebeck; Mary Kay Vrba of Dutchess County Tourism; and Kevin Zraly of Windows on the World Wine School.

The sixth annual Hudson Valley Restaurant Week, scheduled for March 18-31, 2012, will include two full weeks so that food enthusiasts can take advantage of special getaway hotel packages in the seven county region. Participating restaurants will offer three-course prix-fixe dinners at $29.95 and three-course lunches at $20.95.

 

Numbers have steadily increased, from 75,000 diners in 70 restaurants in 2006 to 200,000 diners in 161 restaurants in 2011. Restaurant registration for the 2012 is now open. Restaurants that sign up for 2012 before November 30 can do so at a discounted rate.


Hudson Valley Restaurant Week is presented by The Valley Table magazine. Major sponsors include WHUD Radio, American Express and The Gold Standard.

For information about the benefits of sponsorship of Hudson Valley Restaurant Week 2012 and details for restaurateurs about how to participate, visit www.HudsonValleyRestaurantWeek.com.

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Increased Muscle Mass May Lower Risk of Pre-Diabetes

Friday, 18 November 2011 06:20
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A recent study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM) found that the greater an individual's total muscle mass, the lower the person's risk of having insulin resistance, the major precursor of type 2 diabetes.

With recent dramatic increases in obesity worldwide, the prevalence of diabetes, a major source of cardiovascular morbidity, is expected to accelerate. Insulin resistance, which can raise blood glucose levels above the normal range, is a major factor that contributes to the development of diabetes. Previous studies have shown that very low muscle mass is a risk factor for insulin resistance, but until now, no study has examined whether increasing muscle mass to average and above average levels, independent of obesity levels, would lead to improved blood glucose regulation.

"Our findings represent a departure from the usual focus of clinicians, and their patients, on just losing weight to improve metabolic health," said researchers from the University of California, Los Angeles (UCLA) and David Geffen School of Medicine at UCLA.. "Instead, this research suggests a role for maintaining fitness and building muscle. This is a welcome message for many overweight patients who experience difficulty in achieving weight loss, as any effort to get moving and keep fit should be seen as laudable and contributing to metabolic change."

In this study, researchers examined the association of skeletal muscle mass with insulin resistance and blood glucose metabolism disorders in a nationally representative sample of 13,644 individuals. Participants were older than 20 years, non-pregnant and weighed more than 35 kg. The study demonstrated that higher muscle mass (relative to body size) is associated with better insulin sensitivity and lower risk of pre- or overt diabetes.

"Our research shows that beyond monitoring changes in waist circumference or BMI, we should also be monitoring muscle mass," the researchers concluded. "Further research is needed to determine the nature and duration of exercise interventions required to improve insulin sensitivity and glucose metabolism in at-risk individuals."

Story Source:
The Endocrine Society / David Geffen School of Medicine at UCLA.

Journal Reference:
Relative Muscle Mass Is Inversely Associated with Insulin Resistance and Prediabetes. Findings from The Third National Health and Nutrition Examination Survey. Journal of Clinical Endocrinology & Metabolism, 2011;

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.
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Recipe: Countdown to a Flavorful Feast Day

Thursday, 17 November 2011 07:00
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(Family Features) Well worth the 364-day wait, the time-honored bounty of Thanksgiving dinner rouses eager anticipation for weeks in advance of the big day. Whether you’re a seasoned dinner host or an eager first-timer, treat your guests to an unforgettable feast – from the main attraction all the way through to dessert.

 

To help simplify the planning process, McCormick is counting down to Feast Day, sharing inspiring recipes and helpful tips at www.Facebook.com/McCormickSpice. In a series of themes, the Countdown will guide you through the meal’s most essential elements, from spectacular side dishes, turkey and gravy preparation to the pie.

 

“The Thanksgiving table is filled with favorite dishes – and it’s the signature twists on those favorites that can make them stand out,” says chef Mark Garcia of the McCormick Test Kitchen. “The key to the most memorable food experiences is to make sure every bite is bursting with flavor. Ginger is the special touch in sweet potatoes, vanilla helps create a luscious chocolate pecan pie and sage makes the turkey worthy of Turkey Day.”

 

Join the “Countdown to Feast Day” to share your own ideas for an unforgettable feast while the helpful flavor experts at McCormick answer questions, offer tips and provide daily support in anticipation of the big day.

 

For more Thanksgiving inspiration and recipes visit www.mccormick.com. Let the countdown begin!

 

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Swap your secrets for spectacular sides in the “Countdown to Feast Day,” like Roasted Sweet Potatoes with Cinnamon Pecan Crunch, a tasty variation of typical Thanksgiving sweet potatoes.

 

Prep Time: 15 minutes

Cook Time: 1 hour

Makes 8 servings

 

3/4       cup firmly packed brown sugar, divided

2          tablespoons orange juice

2          teaspoons McCormick Pure Vanilla Extract

1 1/2    teaspoons McCormick Ground Cinnamon, divided

1 1/2    teaspoons McCormick Ground Ginger, divided

1/2       teaspoon salt

3          pounds sweet potatoes, peeled and cut into 1-inch chunks

1          cup dried cranberries

6          tablespoons butter, cut up, divided

1/2       cup flour

1          cup chopped pecans

 

1. Preheat oven to 400°F. Mix 1/4 cup brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13 x 9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

 

2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

 

3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

 

Nutrition Information Per Serving: 439 calories, Fat 19g, Carbohydrates 63g, Cholesterol 23mg, Sodium 257mg, Fiber 6g, Protein 4g

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Yoga Nidra Workshop Scheduled at Ramapo College

Monday, 14 November 2011 22:15
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(MAHWAH, NJ) – A Yoga Nidra Workshop, led by international yoga teacher and educator Kamini Desai, will be held in the Trustees Pavilion on the Ramapo College campus on Wednesday, November 16 from 7 to 9:30 p.m. with a Meet and Greet/Book Signing at 6:30 p.m.

Desai, who is the developer of the core program curriculum of the Amrit Yoga Institute, a center for advanced studies, will lead attendees through Yoga Nidra, also known as integrative relaxation, to combine alert awareness with deep relaxation.

Yoga Nidra has been shown to have a profound impact on the body such as lowering blood pressure and cholesterol, managing blood sugar in adult onset diabetes and increasing tolerance to stress.  Yoga Nidra is simple to practice and is accessible to most individuals of any age or physical capability. Yoga Nidra is usually performed lying down, and the meditative techniques have been shown to promote the healing of injuries and diseases, induce a deep restful sleep, boost the immune system and reverse the degenerative aging process.

The workshop is $25 for the general public, $15 for Ramapo College alumni and employees, and free to all Ramapo College students.  Pre-registration is requested.  

To register, and for more information about the workshop or Ramapo College’s Yoga Teacher Certification program, a Registered Yoga School by the Yoga Alliance, please visit http://www.ramapo.edu/cipl/yoga.html or call the Ramapo College Center for Innovative and Professional Learning at 201.684.7370.

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Coping With the Flies of Fall

Thursday, 10 November 2011 08:23
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NEARLY a million people live alone in New York City, according to Census Bureau figures. And at one time or another, almost all of them have probably had the same thought: if I die unexpectedly tonight, watching an episode of “The Millionaire Matchmaker,” who will find the body?

A boss? An estranged lover? The pizza delivery guy?

How about a blowfly of the species Phormia regina? A paper published in January in the Journal of Forensic Sciences examined how many days it took for these tiny vultures to alight on a trio of pig carcasses stashed inside a two-bedroom house in Edmonton, Canada. Scientists dressed the pigs in men’s shirts and women’s underwear, opened the windows and cut slits in the screens. For the purposes of comparison, they also left pig corpses outside in the yard.

They did not have to wait long. Flies found the outdoor carcasses almost instantly and began depositing eggs. The indoor cadavers attracted their first flies, by scent, on Day 5 of the experiment.

For the singleton in the city, there are two lessons to take from the Edmonton study: one, find a life partner or a roommate before the flies turn up; and two, fix those window screens, and do it today.

In truth, flies will get into the house no matter what you do. This is especially true in the fall, when flies come in from the cold, said David Grimaldi, 54, curator of entomology at the American Museum of Natural History in New York.

“Right now, people will be noticing an invasion of two types of flies,” Mr. Grimaldi said. “One will be fruit flies, Drosophila, and the other will be cluster flies, Pollenia rudis, which are much larger.” Another frequent party-crasher is the housefly lookalike Musca autumnalis (also known as the face fly, for the way it torments livestock).

Continue reading this article in the New York Times

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