A hefty burger made with bison meat distributed by a San Francisco start-up.
Wouldn’t you like to sink your teeth into that burger above?
You can — and do a body good, too.
That’s because it’s bison meat — which is lower in fat, lower in cholesterol and higher in good-for-you Omega 3’s than skinless chicken or grass-fed beef.
It’s also rich in iron, B12, zinc and niacin.
Recently, I had a chance to sample some ground bison meat from BisonBison Co., a new San Francisco start-up distributor that’s on a mission to introduce more folks to the merits of bison meat from American buffalo raised in South Dakota.
SusieCakes salutes man’s best friend during August. (Photo courtesy of SusieCakes.)
SusieCakes Salutes National Dog Day
Throughout the entire month of August, SusieCakes bakeries in the Bay Area will be hosting the “Dog Days of Summer.”
Just donate any new pet accessory during that time-frame and receive 2-for-1 cupcakes (limited to two dozen).
The bakeries will be accepting donations of items such as dog toys, dog beds, leashes, collars, unopened bags of dry dog food, blankets and towels. They will all be given to local pet shelters.
LYFE Kitchen Offerings Available on New Delta Airlines Route
If you’re a fan of LYFE Kitchen’s healthful fast-casual dishes served at its Palo Alto restaurant who flies to Los Angeles regularly, you’ll be glad to know you can satisfy your cravings on the new Delta Shuttle service that starts up Sept. 3.
Where’s the perfect place to spend a Sunday morning in summery August?
At Santana Row in San Jose, of course, where I’ll be hosting a different chef cooking demo every Sunday that month, 10:30 a.m. to 11:30 a.m..
The free demo will be outdoors under the sunshine at Santana Row Park and include plenty of tastes to rev up the appetite.
Each Sunday will feature a different chef from one of the restaurants at Santana Row.
Chef Amy Glaze teaching young students how to cook.
She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.
Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.
Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.
My idea of health food.
Yogurt does a body good.
This cake has plenty of yogurt in it.
Ergo, this cake is bona fide health food.
OK, maybe not. But can you blame me for trying? Especially when this “Greek Yogurt Cake” is so moist and tender, with a wonderful tang to it?
The recipe is from the new cookbook, “Mad Hungry Cravings” (Artisan) of which I received a review copy. Lucinda Scala Quinn, executive food editor of Martha Stewart Living Omnimedia and mother of three, has created comforting dishes sure to appeal to families — everything from chicken chive burgers to “Eggplant Parm Stacks” to banana chocolate chip cookies.
For this cake, I used Nancy’s Organic Greek Yogurt, of which I recently received a sample. The nonfat version is so thick and creamy that it’s hard to believe it’s made with skim milk. What’s more, the company says that each serving contains more than 56 billion active probiotic cultures, which are thought to aid digestion and strengthen the immune system. See, yogurt cake is good for you. (wink, wink)
Thick and creamy Greek yogurt.
The yogurt, available in 6-ounce ($2.29) and 24-ounce ($6.69) containers is sold at Albertson’s, Safeway, Whole Foods, Raley’s, Andronico’s, Rainbow Grocery, Real Food, and Mollie Stone’s stores.