In September I joined a gym. Big deal right (because who doesn’t belong to a gym nowadays?) but it’s significant for me. For the last 10 years I’ve worked as an exercise instructor, which means free memberships wherever I teach. I could only manage part-time, teaching at most four classes a week because I was … Continue reading Exercise: How Intense is Enough?
Throughout my childhood, my Dad was very active in the Chinese community in Rhode Island. He was one of the founders of the Rhode Island Association of Chinese Americans, at the time a small but close-knit community group that worked to promote local Chinese businesses and the integration of Chinese immigrants newly arriving in the state. … Continue reading A Healthy Spin on a Chinese Takeout Favorite
Every season has its personality, and what I notice most about summer is the laziness (in a good way!). People slow down with the heat, and meals are easier. No one wants to switch on a heated stove or oven so there's less cooking. Out comes summer food: salads, sandwiches and grilling. Sometimes I use … Continue reading Fresh Easy Summer Wraps
My very first yoga experience was in my living room using a VHS tape featuring a chiseled instructor named Bryan Kest. Although I enjoyed just watching him with his deep super-sexy voice, when I did do the routines I marveled at how empowering the movements felt even though they were completely different from my usual … Continue reading Humbled by Yoga
I've been working on some articles about food waste recently and it's quite eye-opening. The more I researched food waste, the more my deep-rooted habits began to change when dealing with all aspects of food: shopping, storage, cooking, and eating. I was in the dark about this before so I'm sure others may be too. … Continue reading Why Food Waste Matters
I admit upfront that I've never made risotto from scratch. Does it count that I've salivated when watching television chefs cook and plate it? It's a comfort-food type of rice dish, using a sticky short grain white rice that is constantly stirred to release its starch, developing a silky creamy texture. A bit bored with … Continue reading Farro Risotto