Program Highlights for 1/19/08

January 18, 2008

What goes into feeding the U.S. Olympic Team? Lempert learns first hand from Adam Korzun, dietician for the U.S. Olympic Committee, about how nutrition will play a role in our athletes' performance in 2008 and beyond. Also, learn how to easily apply the USOC's concept of "Performance Nutrition" to your families' everyday lives.

New research recently published in the American Journal of Lifestyle Medicine, shows the link between eating oatmeal and cholesterol reduction to be stronger than when the FDA initially approved health claim's appearance on food labels in 1997. Dr. Rippe, editor of the American Journal of Lifestyle Medicine, joins Lempert with the details.

Party planner extraordinaire, Christian O'Dowd, joins Lempert with his forecast of dining and entertaining trends for 2008. He talks about Molecular Cooking (imagine a gelatinous ball the size of a pea that has the flavor of chicken soup, or fresh sage or a cold beer!) and Green Conscious food trends (concerns about animal welfare, the environment, fair trade practives, and supporting local communities and businesses) that will increasingly steer chefs and caterers to "cook green." www.canteringcaterer.com

This week, the FDA approved the sale of meat and dairy products made from cloned animals, a decision that comes after years of debate about whether those products are safe enough to sell and consume. Lempert discusses both sides of the debate - first with Will Fantle of The Cornucopia Institute, who says that despite the green light from FDA, cloned foods might not attract the majority of consumers and Dr. Barbara Glenn, Managing Director for Animal Biotechnology at Biotechnology Industry Organization who strongly supports the FDA's safety conclusions on animal cloning. www.cornucopia.org www.bio.org

In keeping with the season this recipe, Ski Country Shepherd's Pie, has been stolen from Chef/Owner Jake Linzinmeir of Chair 8 in Telluride, Colorado. Jake was featured on Steal This Recipe in 2005 and we loved his recipes so much we asked him back for an encore! This is Shepherd Pie with a few twists – you won’t see cream of chicken soup or corn flakes in any traditional recipe, but then Jake’s not known for traditional recipes – another favorite being a potato chip encrusted burger – yum! www.chair8.com

This week’s stolen recipe comes to us from Chef Anthony Jacquet of The Whisper Lounge in Los Angeles. The Lounge is reminiscent in style of the days of old Hollywood and we thought this recipe for Turkey Sausage with Rigatoni, Tuscan Kale, Wood Roasted Red Peppers and Parmigiano-Reggiano would be fit for Ol’ Blue Eyes himself, but with a classic Italian dish as inspiration…it is Chef Jacquet who is the one singing “I did it my way”! www.whisperloungela.com

You no longer have to travel half way around the world to enjoy Australian Organic Beef. Simone Tully, General Manager (and life-long rancher) of OBE Organic Beef tells Lempert why raising cattle in central Australia's Channel Country, taking advantage of the area's natural geogaphical isolation, helps ensure that the environment is free of contamination from chemical intensive farming practices. OBE is introducing cuts to the American marketplace. www.obebeef.com

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