Showcase Magazine August 2021

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CONTENTS

Showcase Magazine

AUGUST 2021

FOODIE ISSUE Showcase Magazine

@showcaseDVA

showcasemagazineva @ info@showcasemagazine.com

FEATURES Origin of the

Foodie 8

The Better Cookout 11

2021 Showcase Magazine

Foodie Awards

Choosing a Grill 15

9

ALSO INSIDE Editor’s Letter

Finally, The Foodie Awards Have Come Back to Showcase 6

Paws for a Cause Chester 17

From the Kitchen of

Big Bear’s Wife Copycat KFC Coleslaw 20

Confessions of a 30 Something Foodie 2.0

Games

Crossword & Wordsearch 18

2021 Showcase Magazine PG. Foodie Awards The Better Cookout 4 SHOWCASE Magazine |

PG.

AUGUST 2021

9

11

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EDITOR’S LETTER

Finally, The Foodie Awards Have Come Back to Showcase There’s a lot to be said about broadening your horizons. Many times, we build this little cocoon we feel keeps us safe. Let’s face it; sometimes it’s downright frightening to step out of your comfort zone. But take a second to think of things you may be missing. I’m going to give an example that ties into this issue of Showcase—expanding the menu.

When I was younger, I was an extremely picky eater. I had a core group of foods I would eat, maybe ten or fewer things. Cube steak was my arch enemy. Just the smell would send me running. I couldn’t stand guacamole. Catching sight of the green stuff would cause me to turn my nose up, as if someone just drove by blaring a Nickelback song. I hated guacamole without ever trying it.

As I’ve grown older, I’ve expanded my menu of food to include many things I never gave thought to even sampling when I was younger. Now, guacamole is my favorite food. I will eat it on just about anything. I still despise cube steak and Nickelback, so some things never change even with more of an open mind. Anyway…

This month we’ve brought the Foodie Awards back to Showcase. Readers voted online for their favorites in over forty categories. You’re sure to find your next favorite dish among the winners. We’ve amassed a list that’s sure to satisfy everyone—from good old home cooking, to Asian, to Italian, to fresh, farm to table. Our area has it all when it comes to food. Readers voted online for their favorites in over forty categories.

showcase AUGUST 2021

CEO Andrew Scott Brooks scott@showcasemagazine.com EDITORIAL DIRECTOR Paul Seiple | paul@showcasemagazine.com GRAPHIC DESIGNER Kim Demont | demontdesign@verizon.net FINANCE MANAGER Cindy Astin | cindy@showcasemagazine.com ADVERTISING Lee Vogler | Director of Sales and Marketing lee@showcasemagazine.com | 434.548.5335 Kenny Thornton Jr | Account Executive kenny@showcasemagazine.com CUSTOMER SERVICE Subscribe to Home Delivery for $24 per year 753 Main Street #3, Danville, VA 24541 Phone 434.709.7349 info@showcasemagazine.com www.showcasemagazine.com CONTRIBUTING WRITERS Angie Barrett | Paulette Dean Paul Seiple | Lee Vogler | Davin Wilson

And try some new eats.

CONTRIBUTING PHOTOGRAPHERS Angie Barrett | Captured Portraiture Danville Parks & Recreation

Enjoy the issue.

COVER Photo by Captured Portraiture

Life is too short. So, shed the cocoon, and get out there and broaden your horizons.

Scan with your smart phone for

EXCLUSIVE ONLINE CONTENT at showcasemagazine.com

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FEATURE ORIGIN OF THE FOODIE

Origin of the Foodie

BY DAVIN WILSON

I

n the 2014 indie flick “Chef,” celebrity chef Carl Casper — played by Jon Farveau — quits his job at

a prestigious Los Angeles restaurant to open a food truck with his son, Percy, and best friend, Martin, played

by John Leguizamo.

Aside from food trucks, more and more food festivals are popping up across the country as well. From boba festivals to events showcasing ethnic cuisine, there’s bound to be an event that allows us to indulge our food fantasies.

At a stop in New Orleans, on their way across country from Miami to Los Angeles, Casper and Percy return from a little father/son bonding time and see a massive line has formed seemingly out of nowhere around the food truck.

Foodies are also at the front of other culinary shifts in America. They are highlighting and supporting local farmers’ markets, encouraging fast-food chains to use fresher, healthier ingredients, and the list goes on.

As foodie culture has grown, the number of food-related happenings and opportunities have grown as well.

The number of USDA-registered farmers’ markets have quintupled over the 20 years, soaring from 1,755 in 1994 to nearly 9,000 today.

Befuddled by the reception, Casper and Martin try to figure out where the crowd came from, only to have Percy explain to the clueless duo that he had posted their arrival on the then nascent Twitter and Vine social media platforms, leading to the crowd.

While the situation might have seemed far-fetched around 20 years ago, it’s a tale that’s become quite common with social media and “foodie” culture.

Take Roy Choi for example. Choi is a Korean American chef who rose to prominence as the creator of the gourmet Korean-Mexican taco truck known as Kogi.

The key to his success? Twitter. His customers, mainly composed of foodies, promoted his food truck with pictures and articles they posted to their social media platforms and blogs, leading to Choi’s success.

But before we get too far ahead of ourselves, let’s define what a foodie is.

Oxford Dictionary defines “foodie” as “a person who is very interested in cooking and eating different kinds of food.” However, the word has come to mean so much more over the past decade.

Armed with smart phones, social media profiles, blogs and forums, the modern-day foodie has a direct impact on the success of local restaurants and farmer markets, along with the eating habits of millions of Americans across the country.

Foodie culture has flipped the culinary world on its head.

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Food trucks have grown from just being constructionsite mainstays to a cash cow on wheels, with a revenue in the industry doubling to $1.2 billion over the last nine years. The growth of foodie culture has also encouraged school districts to pursue healthier eating options for their students. In a recent USDA survey, 42% of all school districts across the country said they take part in farm-to-table-to-school companies, providing healthier options for our nation’s growing children.

Foodie culture has also helped increase local tourism as well. Think of the number of times you’ve logged on to Instagram or SnapChat and seen pictures of food that looks so tasty, it makes you water at the mouth like one of Pavlov’s dogs. In attempts to find out where the restaurant or farmers market is, you click on the location, find its only an hour from where you’re at, so you and your family decide to hop in the car and make the trip for the tasty food, while also bringing in much needed outside business to the establishment (s).

Foodie culture has brought us together over the very thing we need for our survival. Whether it’s meeting someone new at a food festival or at a local restaurant you read about, food connects people from all different backgrounds and in the divided world we live in today, that’s pretty special.

ASIAN FOOD

NEW RESTAURANT

Chopstix

Red Crab

ATMOSPHERE

OVERALL MENU

Cotton at Riverside Mill

King Cropp

BANANA PUDDING

PIE

Mary’s Diner

Danview Restaurant

BAR FOOD

PIZZA

Tailgator’s Sports Bar

Frank’s Italian Restaurant

BARBEQUE

RESTAURANT

Checkered Pig

BEER SELECTION Me’s Burgers & Brews

BREAD Rising Sun Breads

BREAKFAST Westside Diner

BURRITOS Los Tres Magueyes

CAKE Ma’s Cakes

CHICKEN SALAD Chuck’s Deli

CHILI King Cropp

COFFEE Link’s Coffee House

COLE SLAW Checkered Pig

DATE NIGHT RESTAURANT Schoolfield Restaurant

DELI SANDWICH Crema & Vine

FOOD /BEVERAGE FESTIVAL Bridge Street Food Truck Rodeo

La Nostra Cucina

2021 Showcase Magazine

FOODIES Winners

SALAD Roma Italian Restaurant

SEAFOOD Captain Cook

FRENCH FRIES

SERVICE

Dell’Anno’s Pizza Kitchen

Taste of Soul

FRIED CHICKEN

SOUP

Golden Skillet

Crema & Vine

HAMBURGER/CHEESEBURGER

SPAGHETTI

Me’s Burgers & Brews

Ciro’s

HOMECOOKING

SUBS

The Dining Car

Nonni’s Pizza

HOT DOG Bro Pete’s

SWEAT TEA Danview Restaurant

HUSH PUPPIES

TACOS

Mayflower Seafood Restaurant

Mucho Taqueria

ICE CREAM Dipper’s

MACARONI AND CHEESE Nana Karen’s

VALUE MEAL Lynn Street Market

VEGETABLE SIDES The Dining Car

MASHED POTATOES

WINGS

The Dining Car

Kickback Jack’s

MILKSHAKE

WINE SELECTION

The King’s Cudgel

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FEATURE THE BETTER COOKOUT

The Better Cookout

BY PAUL SEIPLE

T

he word “summertime” is synonymous with fun.

A popular warm weather pastime is the cookout.

While the point of a summer cookout is to bring friends and families together for good times and great food, things can go horribly wrong if you’re not careful.

Incidents can be avoided with a little preparation.

you didn’t invite, are going to be receptive to loud music, so keep that in mind when choosing a playlist and volume level. You’ll want energizing music that gets people up and moving around. Here’s a good reference list to build from: https://open.spotify.com/ playlist/37i9dQZF1DXab8DipvnuNU

The Game Plan

With atmosphere and activities mapped out, you’ll then need to prepare your menu. Not all guests will want steak. It’s a good idea when you send out invites to poll your guests on the foods they enjoy. Remember, it’s not just the main course, the side dishes and desserts are important as well. Don’t forget your vegetarian friends.

Be sure they are not left out.

Success hinges on your ability to plan. The first step is to ensure that your grill is ready. Give it a good cleaning.

The remnants of your last cookout aren’t flavorful.

Burnt-on leftover sauce will not spice up your steaks.

It will give the impression that you seasoned with dirt.

Inspect all parts; nothing rains on your cookout faster than announcing to your hungry guests that you need to replace a burner or cooking grid. If your grill is propanefueled, make sure the tank is full. If you grill with charcoal, have an extra bag handy. Take an inventory of your grilling tools — you’ll need a good pair of longhandled tongs, a squirt bottle to keep flames at bay, a meat thermometer, and a fire extinguisher just in case the flames get out of hand.

Once the grill is ready, you’ll need to set up your grilling location. Make sure your grill is sitting level and free from fire hazards such as leaves and vines. The grill should be placed at least ten feet away from the house or garage. With your grill in place it’s time to plan for your guests. A cookout isn’t just about food, it’s about the experience. You’ll need entertainment —games and music. Do you have a few friends that play guitar?

Ask them to bring their instruments. Atmosphere is an important element in achieving a successful cookout. Not everyone, including the neighbors

With a menu in place, the next step in planning is parking. No one likes a traffic jam and it’s much worse in a residential neighborhood. It’s courteous to inform your neighbors ahead of time of your cookout and ask for permission to park in front of their home. The day of the cookout have someone directing the parking to make sure neighbors’ driveways are not blocked.

Fire Up the Grill Guests will be arriving soon. It’s time to start preparing the meal. Here are twelve cooking tips to have guests coming back for seconds.

1. Make sure meat is completely thawed. Naturally, partially frozen meat has a colder temperature which can reduce your grill’s temperature. If meat is not properly thawed, you could end up with a nice, charred outside and an uncooked center.

2. Utilizing the right temperature is crucial. Leaner Continued to Page 12

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FEATURE THE BETTER COOKOUT

Continued from Page 11

food like steak, chicken breasts, burgers, and grilled vegetables can take high heat. Fattier meats, chops, bone-in chicken parts, and sausages cook best under medium heat. Larger cuts of meat such as ribs and pork roasts need lower heat. Not using the right temperature will lead to uneven cooking.

3. Preheat the grill. Placing meat on a cold grill is a recipe for a headache. The meat will burn and stick.

General rule is to preheat the grill for fifteen minutes before cooking.

Cookout Creative Side Dishes • Asian Coleslaw • Southwestern Potato Salad • Cumin-Crusted Oven Fries • Spicy Sweet Potato Fries • Curried Corn on the Cob 12 SHOWCASE Magazine |

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• Baked Beans in Bacon Cups • Three-Bean Salad with Quinoa • Cucumber Salad with Dill For more ideas as well as dessert choices visit Epicurious.com

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4. Lubricate the cooking grates to prevent food from sticking. Be careful with spray-on grill lubricants, they can lead to a flare-up. Dip wadded up paper towels in vegetable oil with your grill tongs and rub them on the grates just before cooking. (A piece of steak fat held between the tongs can have the same effect.)

5. Season and marinate accordingly. Acid-based marinades can dry out meat and create a chalky test if left on overnight. A few hours is enough time to season and tenderize the meat. Too much salt can also dry out meat. Salt no more than hour before you are ready to grill.

6. Have more than one marinade. Not everyone will like spicy and not everyone will like sweet. Give them options.

7. Limit your turns. For steaks, burgers, and chops turn just once. Only turning once allows you to develop nice grill marks. Other items like vegetables and bone-in chicken may require more flips. Don’t immediately start turning the meat. Let it develop a seared exterior first. Flipping raw meat repeatedly can lead to sticking.

8. Avoiding piercing. Poking at meat with a barbecue fork allows juices to escape. This will dry the meat out. Use tongs.

9. Know when to sauce. Applying bastes and sauces too early can cause them to burn before the meat is ready. Don’t start basting until an outer crust has formed. Barbecue sauces are intended to glaze meat. Applying too soon can hinder cooking. Sauces should be limited to the last ten to fifteen minutes of cooking over lowered heat.

10. Close the lid. Using the lid allows the grill to operate as an oven, in turn, evening out the heat and shortening the time needed to cook. It helps to create the smoky flavor we associate with grilled food.

11. Use a meat thermometer. Don’t invite food poisoning over for dessert. Ensure that food is properly cooked.

12. Let meat rest for five minutes before serving. Tent the meat loosely with foil to allow the juices to reabsorb.

The Choosing a Grill section needs be separate from the main article, more than a sidebar, more like a side story.

Cookout Safety With all of the fun, safety can become a side note.

Ignoring it can get you a one-way ticket to the emergency room.

There are several main culprits that lead to cookout accidents. The most obvious is the grill itself. Inspecting the grill goes much further than cleaning and making sure all parts are operational. If something is faulty, don’t try to “work around” it, replace it. Grill parts are easily replaceable. If you use a gas grill, don’t forget to check hoses for possible leaks. This can be done by applying a light solution of soap and water to the gas hose. If bubbles are present, there is a leak, do not use the grill.

A general rule is to replace a grill if it’s over tenyears old. Newer grills provide important safety enhancements and a better piece of mind. If your grill has been on its last leg for the past few summers, save the stress and purchase a new one.

It’s important to register your grill with the manufacturer after purchase. Since 2005, the Consumer Product Safety Commission has issued over twenty grill recalls for issues from missing hoses, faulty burners, and incorrect heat shields. In 2009, there was a mass recall of 663,000 grills from a big-box giant due to defective burners. Without registering, the manufacturer doesn’t know you purchased their product, so your only chance at hearing about the recall is via a news story.

Continued to Page 14

Cookout Games / Activities Games are also important in staving off boredom while waiting for the food to cook. Here’s a list of activities: • Lawn Darts • Cornhole • Horseshoes • Tug-Of-War • Treasure Hunts

• Volleyball • Kickball • Board Games • Charades • Slip-N-Slide

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FEATURE THE BETTER COOKOUT

Continued from Page 13

Sticking with grilling accidents —lighter fluid is an accelerant. Crazy, right? According to the National Fire Protection Association, lighter fluid is the cause of over a quarter of burn injuries reported. Lack of patience usually plays a factor. You get impatient because the charcoal is taking too long to light, so you add extra lighter fluid and poof! you’re up in flames. Take your time.

If you’re using charcoal, dispose of the bricks and ashes appropriately. Never place hot bricks or ashes in wooden, paper, or plastic containers. Douse the remnants with water to ensure the fire is out.

Another catalyst for a bad time is foodborne illnesses.

Safe food handling practices are crucial in a successful cookout. There are four easy steps to follow to ward off food poisoning.

1. Clean hands and clean surfaces. Food handlers should wash their hands before preparing food.

Wash your hands for a good twenty seconds before and after handling food. Surfaces are equally as important, but may not get as much attention. Make sure any surface that comes in contact with food (raw or cooked) is cleaned frequently to avoid cross-contamination.

2. Separate foods. Raw meats and poultry must be prepared separately from cooked foods and vegetables. Never use the same cutting board for raw meats and vegetables. Raw meat can play host to harmful bacteria that can contaminate other foods.

3. Cook thoroughly. Keep a meat thermometer handy. Grilled food may appear done on the outside, but the internal temperature may not be sufficient to kill bacteria. Have a clean plate ready for cooked food. Never use a dirty plate.

4. Know the temperature threshold. Keeping food at the proper temperature is key to avoiding the growth of harmful bacteria. Once the fun and games begin it’s easy to leave food out for those that like to go back and munch. But intestinal distress could be lurking. Keep hot food hot and cold food cold. Hot food can be kept safe at 140°F or above in warming dishes, slow cookers, or chafing dish. Cold food needs to be at a temperature of 40°F or below. Perishable food should never be left out for more than two hours.

If the outside temperature is about 90°F that time shrinks to an hour.

A third cause of cookout mishaps is attention, or lack thereof. It’s easy to get caught up in the surroundings, but disaster could be in your blind spot. Being aware goes a long way in keeping yourself and your guests safe. Never leave the grill unattended. Keep a watchful eye on children. The eye goes for adults as well. Sometimes horseplay can get out of hand, if you notice unruly guests, nip it in the bud.

And stay hydrated. Summer temperatures rise well above the 90°F mark. Your body needs to replenish fluids lost from sweating. Keep a cold water or glass of tea by your side.

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FEATURE THE BETTER COOKOUT

Choosing a Grill If this is your first attempt at a summertime cookout, picking the right grill can be a daunting task. There are countless brands and styles of grills to choose from, but the basic debate comes down to gas versus charcoal.

With die-hard proponents for each side, there really isn’t a clear-cut answer. It all boils down to taste preference and convenience.

be more expensive than charcoal grills.

When deciding on which type of grill best suits your needs, first consider convenience. With a gas grill, you just light it and go. While more simplistic and natural, charcoal grills require a bit more labor—adding charcoal, ensuring a proper flame, etc. Count on about 30 minutes of prep time before cooking. Gas grills take nearly no prep time. You turn the gas on, light the burner, and wait a short time for desired grilling temperature. Changing the temperature is as simple as twisting a knob. With the convenience comes a heftier price tag. Gas grills tend to

Firing a charcoal grill up is not as simple as turning on gas. It takes patience and can be frustrating to get the perfect heat. There is a trial and error period with charcoal because the grill offers less control when it comes to temperature. But once you master it you’ll love the natural, smoky taste.

Another factor to take into consideration is your palate.

Charcoal grills produce better tasting food. While not as expensive as gas grills, there is a price to pay when choosing a charcoal. You’ll spend more time and attention grilling your food.

So which grill is best for you? The answer is preference.

If you value convenience then go with a gas grill. But if taste is the deciding factor, then pick up a charcoal grill.

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PAWS FOR A CAUSE

Paws for a Cause WRITTEN BY PAULETTE DEAN EXECUTIVE DIRECTOR DANVILLE HUMANE SOCIETY

Several years ago, a woman found a cute little Chihuahua mix in her yard. She fed him, and then brought him to us.

He was filled with personality, and quickly became a favorite among staff members. He was an older guy, and obviously had been in a home. No one came forward to claim him, though.

A couple more timid dogs were rehabilitated through his magic. They were also adopted. We had been told he was living on borrowed time, and decided Franklin would stay with us as long as he could.

Shelter volunteers loved Franklin, and he was taken for many walks outside.

He was such a happy-golucky little guy and loved the attention he was given.

He truly felt the shelter was his home. Some people comment about how sad it is to see the animals in cages, but Franklin adapted very well to shelter life.

Staff members named him Franklin. He was taken to a veterinary clinic for an exam because he had very bad teeth.

Several teeth were pulled, but that did not slow him down one bit. He was found to have a slight heart murmur.

One day, a scared little dog came in, and staff decided to put him in Franklin’s dog run.

After several weeks, Franklin That is when we discovered seemed to be a little weaker. the magic of Franklin. He was He started wheezing, and we so friendly and so accepting were told by his veterinarian of the scared one, that within that the time had come Chester came to us as a very young kitten and went into a foster home. a few days, that dog had been to make a decision. Lisa, He is almost four months old now and is ready for a permanent home. cured of his shyness and he was our then-assistant shelter adopted! Another small dog was put in Franklin’s run, and the manager, took him home for a last evening. Her larger dogs same thing happened. Franklin worked his magic, and the dog were kept separate from him. Franklin cuddled on the couch, was adopted. Franklin became our resident mentor of little watching television with Lisa’s husband. He played in the dogs, and his adoption record was impeccable. backyard and had whatever he wanted to eat.

MEET CHESTER

Franklin was accepted into our transfer program with another shelter and traveled for four hours with 15 other dogs. The shelter veterinarian examined the dogs, but Franklin was rejected because his heart murmur had worsened. He came back to us.

The next morning, with shelter employees hugging him and petting him, Franklin was helped on his journey to heaven. My guess is that the angels were happy to see him. I can almost hear them say, “Oh, little Franklin, come here. We have a dog that was abused on earth, and we need your help with him.”

We talked for a long time about whether we should immediately euthanize Franklin; the veterinarian assured us he was not in pain. So, the decision was made to carefully monitor his health, but let him return to his former job as mentor.

And Franklin, I am sure, helped. The world needs more Franklins today.

DANVILLE HUMANE SOCIETY

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EXTRA GAMES

Games

Crossword Puzzle ACROSS 1 Above 5 BB player Kareem __ Jabar 10 Popular stadium 14 Flexible metal thread 15 Computer pointer 16 Execute 17 Twit 19 Ruin 20 Spanish “one” 21 Annoyances 23 Cavalry sword 26 Idiot 28 Lyric poem 31 Bullfight cheer 32 Bitty 33 Water closet 34 Clothing catalog (2 wds.)

37 Gods 39 Academy (abbr.)

40 Went into the water 42 Raccoon-like animal 45 Book foreword quotation 49 Flop 50 Unwrapped

53 South southeast 54 Short-term memory 55 Nominated 56 Briny 58 Distribute 60 Silent 61 Amiss 63 Assume 69 Rotate 70 Heron 71 Bird 72 Lotion brand 73 Act in opposition to 74 Canal DOWN 1 Hold 2 Caesar’s seven 3 Sea eagle 4 Go back 5 Bullets 6 Jazz 7 Twosome 8 Sports match 9 Biblical outcast 10 Closed 11 Chewbacca’s partner (2 wds.)

12 Tip 13 Past 18 Only 22 Undercover work 23 Sun’s name 24 Wing 25 TV lawyer Matlock 26 Babysit 27 Newly ___, Nearly Dead 29 Pain unit 30 Goddess 32 British drink 35 Digital audio tape 36 Plant shoots 38 Danish krone (abbr.)

40 Rushed 41 Succor 42 Discs 43 Away 44 Wooer 45 East northeast 46 Sign language 47 Pacific Standard Time 48 __ you! (attention getter) 51 Have-not 52 Show up

56 Eat 57 Generous 59 Monetary unit 60 Domestic dog

61 __ of the covenant 62 Bitsy 64 Time period 65 Part of a min.

66 Canoe propeller 67 __ Lanka 68 Stretch to make do

Word Search AMUSEMENT PARK

HIGHWAY

BEACH BILLBOARD GAS STATION

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MAP

REST AREA

INTERSTATE

MINIVAN

SCENERY

LANDMARK

MOUNTAINS

SINGING TRAFFIC

Answers on Page 22

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FEATURE BIG BEAR’S WIFE

From the Kitchen of

Big Bear’s Wife Copycat KFC Coleslaw WRITTEN BY ANGIE BARRETT OF BIGBEARSWIFE.COM PHOTO BY ANGIE BARRETT

Love KFC Coleslaw? This Copycat KFC Coleslaw recipe is my favorite version and is great for cookouts and family dinners!

PREP TIME: 15m; CHILL TIME: 4h; TOTAL TIME: 4h, 15m; YIELD: 12 Servings INGREDIENTS • 1 head cabbage • 1 medium carrot

• 3/4 cup mayonnaises • 1 teaspoon onion powder • 1/2 cup sugar • 2 tablespoons lemon juice • 3 tablespoons white vinegar • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1/4 cup milk INSTRUCTIONS 1. Chop cabbage and place it into a food processor.

2. Process into small pieces.

3. Pour shredded cabbage into a large bowl.

4. Peel and chop carrot.

5. Place carrot into a food processor.

6. Process into small pieces.

7. Pour carrot into cabbage.

8. In another bowl, whisk together, mayo, sugar, onion powder, lemon juice, white vinegar, salt, pepper and milk.

9. Once smooth, pour over cabbage and carrots.

10. Stir together.

11. Cover and place into fridge for at least 4 hours, preferably overnight.

12. Stir before serving.

NOTES Don’t puree the cabbage and carrots. Leave the pieces just a tad bigger than normal. KFC has very distinct pieces of cabbage and carrots.

Don’t add extra carrots. It will be tempting at first because it doesn’t seem like 1 carrot is enough for all of that cabbage. I made that mistake once and added two carrots. The coleslaw looked almost orange because of the carrots everywhere.

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CONFESSIONS OF A 30 SOMETHING

Confessions of a 30 Something Foodie 2.0

BY LEE VOGLER

I love to eat. I always have. That may shock some people who’ve known me for many years, especially considering I weighed all of 135 pounds when I graduated high school. Believe me, it wasn’t for a lack of eating.

For many years, I would eat and drink whatever I wanted and never gain weight. Even in college, when people notoriously begin to pack on the pounds, I still stayed slim. They had to artificially inflate my weight on the baseball roster because my coach said he wouldn’t have anyone listed under 150.

The combination of good luck and good genetics allowed me to develop many bad eating habits over the years. One of my old roommates used to refer to me as the “bottomless pit” because I never stopped eating.

Then it began to change, especially after my kids were born and I started my 30s.

Suddenly, I started picking up a few pounds, and then a few more. Then I realized, I’m not invincible after all. As those of you who regularly read this column know, I’ve been working to get myself back into better shape for a couple of years now, with inconsistent results. I actually was doing pretty well before the pandemic hit, but my activity and exercise levels plummeted in 2020 and the

results were clear.

So as the spring of this year came around, I began to really think about my diet and my life in general. Was I eating right? Was I sleeping enough? Did I exercise enough regularly? The answer to these questions was no.

So little by little, I made changes. First with my diet, and then with my activity level. And for a couple months, I felt better. I wasn’t tired like I had been before. But I still didn’t look the way I wanted. In fact, I thought I was looking worse.

So after doing more research, I reconfigured my diet to something that I thought might jumpstart a physical change. I drink over 100 ounces of water a day. I’ve cut way back on sodium, and significantly increased my protein intake. Tuna steaks have become a staple. Starches are out: no more rice and pasta. At least not for a while.

Gone are my beloved Monster energy drinks and replaced with natural caffeine, like green tea. I’m also doing at least 30 minutes of cardio-related exercises every day. I’m only a few weeks into this new routine, but so far, I’ve lost six pounds and I can see some muscle definition returning after years of hibernation. I’m going to do my best to stick as close to this routine as possible, but as I write this, I’m about to head for a week-long vacation. Wish me luck!

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KNEE PA I N ?

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STEVE LUCEY, M.D. www.showcasemagazine.com

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