The Dish 2018

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The Dish | www.homenewspa.com | June 14, 2018

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WE SHIP NATIONALLY Over 15 million kiffles sold

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589 Moorestown Road, Bath, PA 18014 • 610-759-2965 Rt. 512 Hours: Mon. 9-3; Tues. & Wed. 9-5; Thurs. & Fri. 9-6; Sat. 10-3

Allentown Fairgrounds Farmers Market:

1825 W. Chew Street, Allentown, PA 18014 (Entrance #3)

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Best Dish Contest Winner | Kingfish of Bethlehem

Q. Tell us about the dish you chose for the contest and why?

A. Drunken Noodles is a dish that has become a staple at

our restaurant. We love the combination of flavors in the dish, which consist of soy, garlic, ginger, spicy chilies, bell peppers, and the star of the dish, Thai Basil. At Kingfish you can add your protein of choice, but for the photo we opted for Ahi Tuna.

Q.

What are some unique and interesting things about your establishment?

A.

What makes Kingfish unique is the combination of Modern American Cuisine & Traditional Japanese Sushi; no other restaurant in the Lehigh Valley offers the two and on top of that we also have artisan pizzas (we use fresh yeast that we allow the dough to develop a great flavor with a thin and crispy crust). We also have a state of the art wine station.

Q. What are your future plans for the business?

A. To keep growing every day and to become a staple

for the Lehigh Valley and Bethlehem community.

Q. What date was Kingfish established?

A. July 8, 2014 Q. What is your address?

A. 3833 Freemansburg Ave., Bethlehem, PA 18020 Q. What are your hours?

A. Tues.-Thurs. 4 to 9 p.m., Friday and Sat. 4 to 10

p.m., closed Sunday and Monday

The Home News Office Location: 255E S. Best Ave. (Rt. 145), Walnutport, PA 18088 Phone: 610-923-0382 • Fax: 610-923-0383 E-mail: AskUs@HomeNewsPA.com Paul & Lisa Prass - Publishers William J. Halbfoerster, Jr. - Editor Emeritus Catherine Stroh - Associate Publisher Kristy O’Brien - Account Executive Tony Pisco - Art Director Donna Bachman - Accounting Manager Erica Montes - Director of Creative Services Deby Beuscher & Jenna Miller - Delivery Drivers

Cale and Cheryl Beck.

Q.

What are some other dishes you offer?

A.

This ties in with what makes us unique but, we do have a Drunken Noo sesame crusteddles with full sushi menu Ahi Tuna. with a master sushi chef, we also have a signature noodle bar where our patrons can choose the style of noodle they would like and customize it with the protein of their choice. We have artisan pizzas, steaks, and of course the freshest fish in the Lehigh Valley.

Q.

Do you offer vegan, vegetarian or gluten free options?

A.

Everything is made fresh every day and can be customized to meet most dietary needs and requests. We offer a gluten free menu and vegetarian scampi noodles, vegetarian Korean noodles and a vegan seaweed salad.

Q.

What else do you think our readers should know about Kingfish?

A.

We will be starting our Seafood Fest on July 20 through August 5, so check out our website for details www.kingfishbethlehem.com. We also have a birthday rewards which is $20 off any regular priced entree five days before or five days after your birthday, and we encourage everyone to sign up for our Kingfish Rewards Club for daily specials and promotions. We also have a private event room that holds up to 80 people with a variety of different menu selections to choose from. |

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The Dish | www.homenewspa.com | June 14, 2018

The problem with eating filling, Low-calorie foods for weight loss

Broccoli, rice cakes and ‘healthy’ ice creams may Fill you up in just a few calories, but there are catches. health.usnews.com Rice cakes. Popcorn. Celery sticks. High-fiber crackers.

Raw broccoli. “Healthy” ice cream. These are very different foods, but they all have one thing in common: They fill up your stomach, but contain very few calories.

This means you can eat a large portion without consuming many calories. Or, as one of those "healthy" ice cream

brands says, “Eat until you see the bottom!” Sounds like a good thing, right? Turns out it’s not – for multiple reasons.

Here’s why.

Fullness is not the same as satisfaction.

The foods mentioned above do a great job at physically filling up and stretching your stomach. You can only eat

GET FRESH ON FRIDAY Local spirits - Prepared foods- Kids days Farm-fresh produce - Monthly fests

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Annarella’s Bakery Banter’s Hard Cider Cattle Creek Farm Covered Bridge Farm Faber Liquors Foothill Farm Peanut Butter & More Sweets N Savories The Popcorn Pit Twin Maple Farms Weyerbacher Brewing

14-16 South 5th St., Easton, Pennsylvania Open Daily 7:00am-2:00pm • Closed Wednesdays (610) 829-0188 Follow us! @thestatecafeandgrill

3-7 p.m. Fridays in Keystone Park, Bath

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so many broccoli florets or high-fiber crackers before you feel full. But while these foods may take care of the physical part of satiety, what about the mental aspect? So you feel full after eating a huge bowl of veggies, but are you satisfied?

Chances are, the answer is no. And when you don’t feel satisfied, you’ll continue to search for foods to give you that satisfied feeling – regardless of how full your stomach is. You may find yourself grazing on a variety of different foods, picking at things and feeling neither hungry nor full.

This often leads to overeating and bingeing, all because your original meal wasn't satisfying.

Take that “healthy” ice cream, for example. Sure, you can eat more of it for fewer calories, but does it taste as good as real ice cream? Does it have a comparable texture or mouthfeel? If not, you’ll eventually end up wanting more food. If you had just eaten the real ice cream, you would have been more apt to have some of it, be full and satisfied, and move on.

Trying to trick your hunger will backfire.

Foods that are high in volume but low in calories may seem like a good idea to your brain (who doesn’t want to be able to eat the whole pint of ice cream?), but in reality, you’re trying to trick your body, and that never works in the long run. Physically filling up your stomach is only one part of your body’s appetite regulation equation. The

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three macronutrients – protein, carbohydrates and fat – all play a role in triggering a cascade of events and hormones that signal to your body that it is done eating. If you’re missing out on any of these food components, you may feel physically full for a short while, but soon after, you’ll find yourself hungry again.

So instead of choosing foods because they’re low in calories, follow these steps to build satisfying meals:

Pick a carbohydrate, a protein and a fat. These three macronutrients all work in different ways to help signal fullness. Carbohydrates raise your blood sugar, which causes the release of hormones like insulin, amylin and GLP-1, all of which signal your brain to stop eating.

Protein and fat trigger the release of other hormones like cholecystokinin or CCK, which your brain interprets as satiety.

Figure out what tastes and textures appeal to you. For a food to be satisfying, it needs to look good, smell good and taste good – to you. This will mean different things to different people. Instead of choosing foods that you think you “should” eat, choose foods that you enjoy eating and that make you feel good. Maybe you like creamy foods better than crunchy foods, or maybe you like to Continued on Page 6

Monday-Friday 6am-2pm 116 E. Main St. Bath 484-281-3314 www.dailygrindsandwiches.com NOW SERVING: • REAL FRUIT SMOOTHIES • ICED LATTES • COLD BREW COFFEE

ENJOY O OUTDOOR UR PA ALL SUMM TIO ER

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Low-calorie foods

JOIN US For

Continued from Page 5

Thursday, September 13 ArtsQuest Center SteelStacks

V.I.P. Tasting

5:30-6:30 p.m. | $75*

General Tasting

6:30-8:30 p.m. | $50

LehighValleyWhiskeyFest.com Presented by:

*LIMITED AVAILABILITY; INCLUDES GENERAL TASTING.

1/3 Rack & BBQ Chicken

Every entrée is served with warm rolls, soup or salad, and two sides.

Seafood Combo

Our Traditional seafood combo.

Haddock, homemade crab cake and shrimp broiled to perfection

15.99

BBQ Chicken & Shrimp Skewer

Check us out on Facebook!

12.99

1/3 Rack & Seared Tenderloin Our slow cooked rack of ribs seasoned and ready in combo with a seared tenderloin cooked to your liking.

Marinated chicken breast cooked over a hot charcoal grill.

Served with our handmade teriyaki shrimp skewer

11.99

Hope you’re ready for BBQ. Seasoned ribs, slow cooked and rubbed with our special BBQ mix accompanied by grilled BBQ chicken.

15.99

Steak & Shrimp Scampi

Our hand cut seared tenderloin cooked to order served beside garlic shrimp scampi

13.99

have multiple tastes and textures all at once.

Some people find that they’re more satisfied with hot foods than cold foods, while others like a combination of both. What satisfies you can change from week to week and even day to day.

Before each meal, take a minute to think about what food sounds good to you right then. If you’re used to eating based on food or diet rules, or based upon what you “should” eat, this may be difficult. Experiment, be curious and make note of how full, satisfied or unsatisfied you feel after eating certain foods.

Practice mindful eating. An important part of satisfaction with food is being conscious, or mindful, about what you’re eating, why you’re eating and how it tastes. If you aren’t fully present during a meal, you’re less likely to be satisfied with the food. Try to slow down your speed of eating and, as much as possible, eat without distractions. Turn off the TV, put down your phone and avoid eating in front of your computer. Tune in to what you’re eating, the taste of the food and how it makes your body feel. This will help you to not only stop when you feel full, but to be more satisfied with what you’ve eaten.

Twin Stuffed Lobster Tails Two juicy cold-water lobster tails stuffed with two of our signature, homemade crab cakes.

19.99

Lobster Alfredo

Tender lobster, scallops and shrimp in a creamy alfredo sauce. Served over a bed fettucine pasta.

13.99

Shrimp Trio

Three of your favorite shrimp dishes all on one plate. Butterfly shrimp, garlic shrimp scampi, and teriyaki shrimp skewer.

15.99

Land & Sea

A juicy, chargrilled, 6 oz tenderloin steak paired Tender lobster, scallops and shrimp in a simple lemon butter with a cold-water lobster and topped off with one of our sauce. Served over a bed of homemade crab cakes. fettucine pasta.

Lobster Pasta

13.99

19.99

350 S. Walnut Street (Rt. 512) Bath, PA • 610-837-7220 Open 7 days a week from 6am-9pm

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Open Tuesdays from 3 to 6:30 p.m.

Rain or shine

Northampton Borough Farmers Market invites you as a vendor, customer, or volunteer Contact rodite@msn.com to express your interest We feature locally grown, healthy food and specialty products such as USDA inspected meats, popcorn, peanuts, baked goods, and more A place supporting healthy, happy living & story telling Join us at Smith Lane near Laubach Avenue

Contact: Heather Hamilton Phone: 215-850-7485 www.neighborhoodorganics.com Use code TOMATO for 25% off your first box. “Organic food delivery service to your neighborhood�

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the Dish Crossword COntest

Across 1. Which liquor is made from the blue agave plant?

5. What is sushi traditionally wrapped in?

6. What nut is traditionally on the Waldorf salad?

7. Which country was Guinness beer first brewed in?

8. What food is Hummus made from?

10. This nation produces two thirds of the world’s vanilla.

12. Dry swallowing one teaspoon of this can cure hiccups.

13. This type of water can be used as blood plasma in emergencies.

15. Ketchup was originally sold as what?

16. What is the most popular spice in the world?

Down 2. What state did Gumbo originate in?

3. This is the most widely eaten fish in the world.

4. Which state is famous for its peaches?

9. The only food that will never rot.

11. What is the name of the scale used to measure spicy heat of peppers?

14. The tall chef’s hat is called what?

Complete this page and mail it to: P.O. Box A,Walnutport, PA 18088 for your chance to win a gift cert. from the Kingfish.

Your Name:___________________________ Address: _____________________________ Phone: ______________________________

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The Dish | www.homenewspa.com | June 14, 2018

Try something new

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher”

by Alice Waters.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

We are a family owned and operated establishment that opened its doors on February 3, 2011.

We believe that everyone is entitled to fresh, exciting and delicious food and coffee in an ambient setting and we are excited to have the opportunity to share just that with you.

Our cafe is open daily, serving all-day breakfast, lunch after 11 a.m., a full coffee and espresso bar, and free WiFi. We welcome dine-in guests, take-out orders, and we even have a drive-thru for commuters or convenient pick-up.

We look forward to seeing you soon.

Open daily: 7:30 a.m. until 2:00 p.m. • 2425 Plaza Court, Bath, PA 18014 484.287.2326 • hellobeanbathcafe@gmail.com • Follow us on Facebook

Take a mini vacation sometime this week. We have your passport to good taste.

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14 benefits of shopping at a Local farmers’ market huffingtonpost.com

Are you shopping at your local Farmers’ market? If not, here are 14 reasons why you should:

1. Farm fresh:

Fruits and vegetables you find at the grocery store are often several days old before they even reach the produce aisle. Before produce hits supermarket shelves, it ships in refrigerated trucks, possibly from thousands of miles away. Farmers’ market produce, on the other hand, is nearly the antithesis of grocery store fruits and vegetables. In most cases, the owner of the stand picked it just that morning, so you know the food is as fresh as you can get it outside of growing it yourself.

2. Organic and non-GMO: Many farmers participating in local farmers’ markets use organic methods to grow their produce. Most label it as such, so you can be certain you are purchasing chemical free products. They also are more likely to use nonmodified seeds. Organic farming is better for the soil, the environment, and your body.

3. Seasonal:

Some nutritionists and scientists suggest eating seasonally available foods is better for your body, because humans ate seasonal produce for thousands of years before refrigerated shipping changed all that. Lighter fruits and vegetables are available seasonally in the spring and summer, while heartier winter vegetables like squash and parsnips provide sustenance for the cooler autumn and winter months.

Continued on Page 12

Proud to be an American!

AN N’S CORN E R STORE LATTE M

& DELI

Catering indoor & outdoor events to Make your day special

2716 Community Dr., Bath, PA 18014

610-837-1800

Opening Soon!

567 Blue Mountain Dr, Walnutport, PA 18088 Follow Us On Facebook for updates on the opening!

(610) 760-3339 • www.soakedwinery.com

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14 Benefits

5. More nutritious:

One look at the vivid colors of produce found at the farmers’ market, and you’ll be able to tell just how nutritious the fruits and vegetables are. Compare that to produce at the grocery store, and you’ll see that the supermarket fruits and vegetables pale in comparison. Vivid colors in fruits and vegetables are a reflection of the nutrients they contain.

Many local farmers cultivate extremely nutritious produce through their careful farming methods.

Continued from Page 11

4. Ripe:

Offerings at the farmers’ market are generally picked at the peak of their ripeness when the plants’ natural sugars are at their peak. Eating produce when it is ripe not only tastes better, but it also provides the best nutrition possible.

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6. Tastes better:

Try this. Buy a tomato from the supermarket and a gorgeous heirloom tomato from the farmers’ market. Now taste them side-byside and see what you think. Produce from the farmers’ market almost always tastes better. This is because it is picked at the peak of ripeness and is incredibly fresh when it gets to you. If you start adding farmers’ market produce to your cooking, you’ll be amazed at the difference in flavor and texture.

7. Non-industrial: Just like

everything else in this country, industrialized farming has become the norm. These giant factory farms grow massive amounts of produce, shipping it all over the world. Giant corporations run industrial farms, driving local family farms out of business.

For the sake of efficiency, industrial farming favors monocultures, where a single field only grows one type of fruits or vegetables. Monocultures sap the soil of essential nutrients, leaving it barren and unplantable.

Likewise, they are more susceptible to disease and pests.

In general, industrial farming (both conventional and organic) is hard on the land, depletes the soil of nutrients, uses industrial chemical fertilizers and/or pesticides, and utilizes environmentally unfriendly practices that are not sustainable over the long-term.

8. Affordable:

Grocery stores tend to charge an arm and a leg for organic fruits and vegetables.

At the farmers’ market, however, they are typically not much more expensive than conventionally grown produce.

9. Variety: The farmers’ market offers a

dizzying array of fruits and vegetables. Industrial farms tend to grow only a few varieties of popular vegetables.

Small local farms, on the other hand, tend to favor variety, offering fruits and vegetables you just won’t be able to find in the produce section of your local supermarket.

10. Supports local economies: Most farmers’ market produce

is grown within 100 miles of the market. This means that the farms are a source of local jobs and likely to spend money they make on their produce in the local economy.

11. Supports local family farms: There’s no doubt local family farms have decreased in numbers over the years, succumbing to the high cost of running a farm and increasingly stiff competition from giant conglomerate-run farms that produce massive amounts of extremely cheap produce.

Purchasing fruits and vegetables from farmers’ markets, Continued on Page 14

Nazareth Farmers’ Market 2018 Saturdays 9am-1pm May 5th - October 27th Located at Nazareth Circle, Main St.

About us

The Nazareth Farmers’ Market has long been a labor of love to provide our community with locally grown fresh produce, grass fed meats, baked goods, honey, peanut butter, pierogies, cheese, eggs, and more!

Meet Our Vendors

Our Vendors strive each and every season to offer only the finest ingredients and products to the community. Stroll our market and indulge in all the goodness!

Produce & Meat: •Baarda Farm •Chartier Farms •Clear Spring Farm •Graver Farmstead Wellness/Crafts: •Bellas Beadz •Pampered Paws •Suds Soapworks •Usborne Books & More

Specialty foods: •Healthy Delight Oils •Pappy’s Premium Jerky •Peanut Butter & More •Skip’s Smoked Cheese •Macungie Mountain Herbs •Krakus Polish Deli Baked Goods: •Aunt Jack’s Baking •Stehly’s Eatery

LIVE MUSIC WEEKLY! Want more information on our market and events?

Interested in becoming a Vendor?

Go to: NAZARETHNOW.ORG

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14 Benefits Continued from Page 13 however, supports local family farms, giving them the valuable capital they need to keep operating and providing consumers an alternative to mass-produced foods.

12. Conserves fuel:

Many supermarkets receive their produce from hundreds or thousands of miles away. This involves the significant use of fossil fuels for shipping on refrigerated trucks and rail cars. Farmers’ market produce doesn’t have far to get from the farm to your table, significantly reducing the use of fossil fuels. Farmer’s markets also often operate in the open air and thus do not require electricity or heating.

13. Better for the environment: Along with conserving

fossil fuels, small family farms produce less environmental waste in the form of carbon monoxide, pesticide use, and chemical fertilizers. They are also less likely to utilize giant processing and sorting machines that contribute to environmental decay.

14. Provenance:

When you shop at the farmers’ market, you know where your food has been.

You can talk with the farm stand workers to learn about the farm’s growing and processing practices. In many cases, you can even visit the farms to see how they grow and handle the produce you are serving to your family.

Are your spices Over 25 years old?

www.countryliving.com When was the last time you cleaned out your spice rack?

Even though herbs and spices don't spoil the same way that the week-old lettuce in your crisper drawer does, they do lose their potency and flavor over time.

If you see "Baltimore, MD" on your McCormick labels in your pantry that means that spice is at least 25 years old, according to the Maryland-based spice maker.

About a hundred years after being founded in 1889 in downtown Baltimore, McCormick eventually moved its manufacturing center to the suburbs in Hunt Valley, Maryland. While McCormick suggests replacing their ground spices every two to three years and whole spices every three to four, a jar of cinnamon from the '90s is well past its prime and should be tossed out immediately.

Another easy way to tell your McCormick spices are several decades old? With the exception of black pepper, McCormick hasn't packaged spices and herbs in rectangular tins for 25 years as well.

The Home News Get YOUR local news from The Home News.

$

23

Serving Bath, Northampton, Nazareth and surrounding areas since 1942.

Mail form and payment to: The Home News, 255E South Best Ave., Walnutport Pa. 18088 to start your subscription today!

52 issues

Name____________________________________________ Address__________________________________________ _________________________________________________ Phone ___________________________________________

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Five dead, nearly 200 sickened in Romaine lettuce outbreak

By Mike Stobbe- Associated Press- Friday, June 1

Four more deaths have been linked to a national food poisoning outbreak blamed on tainted lettuce, bringing the total to five.

Health officials have tied the E. coli outbreak to romaine lettuce grown in Yuma, Arizona. The growing season there ended six weeks ago, and it’s unlikely any tainted lettuce is still in stores or people’s homes, given its short shelf life. But there can be a lag in reporting, and reports of illnesses have continued to come in.

In an update Friday on the nation’s largest E. coli outbreak in a decade, health officials said 25 more cases have been added, raising the total number of illnesses to 197 in 35 states. At least 89 people were hospitalized.

Previously one death had been reported, in California.

On Friday, health officials said they had learned of four more — one in Arkansas, one in New York, and two in Minnesota.

The first illnesses occurred in March, and the most recent began on May 12, according to the Centers for Disease Control and Prevention.

Many of the new cases were people who became ill two to three weeks ago, when contaminated lettuce was still

being sold. Some said they did not eat romaine lettuce but were in close contact with someone who got sick after eating it.

Most E. coli bacteria are not harmful, but some produce toxins that can cause severe illness. People who get sick from toxin-producing E. coli come down with symptoms about three to four days after swallowing the germ, with many suffering bloody diarrhea, severe stomach cramps and vomiting.

Most people recover within a week, but some illnesses can last longer and be more severe.

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The Dish | www.homenewspa.com | June 14, 2018