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super sweet moves

Teachin' The Kiddies How To Be Healthy

                     

This is how I've been spending my Thursday mornings for the past three weeks. Playing "Chef Alan" for the Kids Club at the Superstition Springs Mall in Mesa, AZ. I'm teaching them about food and good nutrition. It's a lot of fun. My nephew, Brody is in the first picture. Kudos to meine Mutter for making my Chef Alan hat.

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Filed under  //   food   kids   nutrition   volunteer  
Posted September 21, 2009
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God Blesses Husband Through Fortune Cookie, Wife Steaming Mad

I always had a hunch that the heavens smiled upon me. Now I have proof. In writing. Much to the dismay of my wife, she did not share in the blessings. Allow me to explain.

We went out for Chinese food last week to Moon China-one of three restaurants by our home that has yet to go out of business.

After a delicious spread of chicken and rice and vegetables, the obligatory fortune cookies were given with our bill. My wife opened her cookie first. Instead of a fortune, she was presented with a presumptuous statement of fact:

sunshine

She was understandably peeved that her fortune was not, in fact, a fortune. The sour attitude did not stop there.

Her rice was really steamed when I opened mine:

god

Not only was my fortune vastly superior, the keen observer will also notice that I was blessed with two - count 'em - two smiley faces.

And maybe it's just me, but even the photograph of my fortune seems to have a heavenly glow shining down from above.

I guess we won't be going back to Moon China any time soon. Hopefully they don't go out of business.

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Filed under  //   Chinese   cookie   food   god   sad   sunshine  
Posted June 15, 2009
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If You Are What You Eat, Then Call Me a Book

As a Nutrition major at Arizona State University, I am naturally drawn to stories that are related to food. I can't help it. You know that guy that you saw at the grocery store last week? The one who spent 15 minutes comparing the nutrition labels of the peanut butter? That was me. (Side note: Choosey nutritionists choose Jif the one that's lower in trans fats and refined carbohydrates.)

So if I get this excited about peanut butter, you can imagine my surprise when I was contacted yesterday by Chegg.com about a new edible textbook product they are launching called text-a-licious. For those of you following this blog, you know that I recently received a stimulus package from them. (The chocolate is very tasty, by the way.) Edible text books?!? Yes, boys and girls. Edible text books. The initial release includes over 20 different flavors.

Apparently they have figured out a way to alter the chemical structure of paper so that it can be broken down by the human body. As part of my coursework for my degree at ASU, I've been learning about this. There are some plants that the human body simply cannot digest because we don't have the right enzymes. During photosynthesis, plants make glucose. These glucose molecules become bound together to form something called cellulose. Cellulose cannot be digested by humans. We recently completed an extensive section about fiber. Fiber is basically different types of carbohydrate (glucose, galactose, and other sugars) that cannot be broken down or digested by the human body. The Wikipedia entry for paper says that

Paper is produced by pressing together moist fibers, typically cellulose pulp derived from wood, rags or grasses, and drying them into flexible sheets.

So if paper is just made of plant material, it would seem like this could work. I am curious to know how they did it. Maybe they added some enzymes to the paper to help it be digested, or maybe they figured out a way to remove or replace the ß-1,4 bonds in the cellulose. (These are the chemical bonds that humans can't digest.)

Not to start a lame conspiracy theory, but here goes. Anytime you rent/sell/buy a book from Chegg, they plant a tree. What if the trees they are planting are the ones which have been chemically altered? Like one big cycle. They plant the trees, they control how they're fed and grown, and then they cut them down to make these text-a-licious books. Just a thought.

At any rate, this is way cool. With the way the economy is these days, everyone is looking for ways to save a buck. Now you can get your textbooks really cheap, and then eat them when you're done.

You can read more about the new product and see all the new flavors on their homepage. There's an official press release along with the typical sharing buttons so you can spread the word to your friends on Twitter and Facebook. I am definitely going to give this a try next semester.

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Filed under  //   ASU   chegg.com   college   food   save money   textbooks  
Posted April 1, 2009
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Arizona Woman Challenges 'Ace of Cakes' to Baking Duel, Wins

In what is being described as the biggest culinary shocker since the alleged extra-marital affair between Chef Boyardee and Aunt Jemima, Duff Goldman -- star of Food Network's Ace of Cakes -- was officially demoted to 'Court Jester of Cakes' after loosing Friday night to up-and-coming cake decorator, Jenny Bradford.

The International Baking and Decorating committee (iBAD) holds the competition every 13 years. Although this schedule has been the subject of scrutiny over the years, iBAD board members are quick to point out that the number reflects the longstanding core principle of baking: A baker's dozen shall never include 12 items, rather 13, lest a small orphan child be left out of cookie consumption whilst gathered in a quorum of 12 orphans to discuss their socioeconomic plight.

This year, competition sponsors included the International Space StationLyons Club InternationalToastmasters InternationalInternational House of Pancakes, and various other international organizations. Participants gathered in the mold-free cafeteria of Corona del Sol High School in Tempe, Arizona. Students, faculty, and this blog were given exclusive access to the proceedings. Following iBAD tradition, video, flash and non-flash photography, cell phones, tweets, Facebook status updates, diggs, stumbles, general chit-chat, murmuring, peanut gallery input, and gum chewing was strictly prohibited. In an effort to secure the campus, Heavy Strength Reynolds Aluminum Foil was used to cover cafeteria windows. Additional security was provided by dozens of highly trained laser-shooting feral cats which were placed at strategic locations throughout the school.

Despite being visibly intimidated throughout the event, Bradford proved a worthy competitor to Goldman. Bradford's Wilton Method instructor, Bonnie, was not surprised:

From the day she walked into the all-purpose classroom at Michael's Crafts with her $60 non-refundable deposit, I knew she was something special. Normally students will take Course 1: Discovering Cake Decorating before they jump into Course 2: Flowers and Borders. When I found out she had not completed Course 1, I was hesitant. But then I remembered that instinctive tingly feeling that rushed through my lower extremities when I saw her walking into the all-purpose classroom at Michael's Crafts with her $60 non-refundable deposit. Either that tingly feeling was the result of frosting-induced type 2 diabetes, or that I was in the presence of a superstar. After tonight's competition, I think I have my answer. As soon as my endocrinologist gets back with me, I'll let you know about the diabetes.

Using her recently-honed skills from the grueling Wilton Method Class: Course 2, Bradford stunned the crowd with the simplicity of her design. From the basket weave border to the color explosion of flowers, her cake had it all. Oreo cookie connoisseur and veteran english teacher, Michael Wherli, was thoroughly impressed with Bradford's skills.

I've eaten a lot of cake in my day, but I've never seen a cake like that one. The way she leveled the layers and smoothed out the buttercream frosting was a sight to behold. It was like watching Cats or Disney's Toy Story on Ice. It was magic. Pure magic.

At the end of the day, the decision was clear. Some say that Goldman was simply having a "down day." Others believe he finally "got what was coming to him." Still others believe that he "should be required to wear a hair net over his silly little attempt at facial hair." Opinions aside, one thing is clear: Goldman simply did not bring his A-game. His frosting was lumpy, his cake was not moist, his hands were shaky, and his pants had a conspicuous brown stain in the back and front. When asked to analyze the situation, Goldman's response was simple:

I should have worn my brown pants.

Bradford intends to use this competition to launch herself into the mainstream. Rumors are already flying about the creation of her own clothing line, iPhone application, interactive website with social network features, as well as a perfume and daytime talk show. When asked about what the future holds, Bradford was coy:

I don't know for sure what the future holds. That depends on if the future is using a glass bowl or if it is simply holding something in its hands. If it is holding a glass bowl, then it is probably holding a mixture of flour, water, sugar, and salt. If it is simply holding something in its hands, then it could be any number of things. It could be a cell phone, or a stapler, or possibly even a stack of documents that need to be filed. I just don't know.

When asked to speculate on her role in the cake decorating world, Bradford was extremely hard to understand:

Mfffrd ish nounbly or phe gugenhoophl.

When asked to speculate on future interviews with Bradford, this blogger knows exactly what he's going to do:

I'm pretty sure I'll wait until she's done sucking on her frosting bag before I ask her any more questions.

Watch out world. For the next 13 years there's a new Ace in town. And her name is Jenny Bradford. And don't call her Ace. Because she prefers Jenny.

         

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Filed under  //   baking   cake   cooking   Corona del Sol High School   Duff Goldman   food   Food Network   IHOP   Michael Wherli  
Posted March 7, 2009
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