Tofu

The name is more about building a bridge to healthier eating than it is about any physical structure. In producing tofu and related vegetarian items, the company has been contributing to wholesome diets for nearly 30 years. "We focus on the quality of the foods — and in creating them in the traditional way — not on efficiency," said Stephen Lapenta, the Bridge's owner and president.  

Feeling particularly hungry and in the mood for a healthy vegetarian meal, I sauntered over to Moosewood Restaurant for an early afternoon helping of warming food on a chilly autumn day. I sat at the bar since all three sections of the place were filled with a steady stream of both regulars and visitors. Between making cappuccinos and mixed drinks with astonishing speed, the bartender, one of the 19 owners, placed the menu, which changes daily, in front of me.  

If that sounds appealing, then visit Bangkok Corner, nestled into a strip mall a stone's throw from the 55 Freeway. This Thai café has five tables, but does a bustling lunch business, thanks in part to its 12 lunch specials for $6 each. How about Panang chicken curry, in a spicy Thai sauce with coconut milk?  

Hartwell Huddleston returned the extra combine he bought to help harvest what looked to be one of his best soybean crops ever. After two months with little letup in rain, he figures he got five days' of work out of it, and one was spent just looking for dry ground to cut. And the quality of some of the crop he did bring in from his northwest Mississippi fields was so rough, an elevator refused truckloads.

We’ve had a lot of rainy years, but this one puts those to shame   -Hartwell Huddleston

 

It's not hard to get all of your daily needs from nonmeat sources, nutritionists say, but it takes thought and planning -- plus a few tricks. No matter how old your vegetarian kids are, the first step is to educate yourself on healthful alternatives to animal products, such as hummus, tofu, quinoa and legumes. When vegetarian teens live in a meat-eating family, they should also take some of the responsibility for preparing vegetarian meals, says nutritionist and epidemiologist Dianne Neumark-Sztainer, ...  

Honey-lemon tea, cornflakes with soy milk and black sesame seeds (said to amp up hair\'s shine), fruit. Lunch: Green salad, vegetable-tofu soup. Dinner: Rice with beans (black, red, kidney, mung). \  

Spouses of Korean diplomats and embassy staff will showcase a live kimchi making demonstration at UBD's Chancellor Hall today from 4.00pm to 5.30pm. The event will be an excellent opportunity for the people of Brunei to witness the real making process of Kimchi and meet the taste of millennium. This special occasion is prepared by the embassy as the final highlight of the 2009 Korean Language and Culture Week at UBD this week, co-organised by UBD and the Korean Embassy. There will be a 10-15 ...  

Mix oats, almonds and flour. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together.  

The UK restaurant critic A A Gill is as well known for his acerbic outrageousness as for his (formidable) knowledge of food, but even he couldn't have predicted the storm he would create with what will go down in history as the "baboon confession". In his Sunday Times review of The Luxe, Gill served up an unforgettable opening line: "I shot a baboon in Africa, last Wednesday, just after lunch." Outrage followed, with readers flaying Gill for his vivid description of how he blew the creature's ...