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Eat Healthy, even in the winter months
The culinary skills of Patricia Hart Building Events Manager Deborah Stillwell are well known, especially to her family, FiftyForward members, and facility renters who request in-house catering. Here Deborah cuts up the vegetables that will go into the hearty winter soup she’s making. Her recipe is on page 3.
By Donna Clark FiftyForward Communications Director In the grocery store, Deborah Stillwell heads for the produce section, an area that can dampen other individuals’ confidence. “Winter vegetables intimidate me,” or “I don’t know how to cook this so I won’t buy it,” we say silently. For this winter issue, we have exchanged Deborah’s Forward Focus food column, Food and Wine Together, for a feature interview with her. Below are her tips to encourage you, during our cold, dark months, to prepare meals that will be more nutritious, easily prepared and varied.
Deborah’s Tips to take the mystery out of winter vegetables #1: Use the freshest produce possible. “I plan my menus around seasonal vegetables in the grocery store – food grown in Tennessee or in neighboring states - to assure freshness.” #2: Vary your methods of cooking. “Every vegetable offers a variety of interesting ways to prepare it. For example, cabbage can be cooked, grated into slaw or chopped up in a soup to give it some great texture. “I also like to use kale because it is so nutritious, holds up well in soup, perks up a salad and is delicious made into chips.
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Photo credit: Misa Culley
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2013 Membership information Volunteer opportunities Caregiving: It’s a Family Affair Frailty and food insufficiency Stoke your inner fire with exercise FiftyForward class listings FiftyForward Travel Homeowner assistance Special feature: Seasonal Affective Disorder Special feature: Getting your house in order It’s Just Stuff! by Connie Davenport