TFCooking
TFCooking

Category: Cooking

Cooking

Ezekiel Elliott reunion, Dalvin Cook both options for Dallas Cowboys at RB

ORLANDO, Fla. — As the Cowboys build their backfield in 2024, the future may include a familiar face.

Ezekiel Elliott and Dalvin Cook are two veteran options who stand to draw strong club consideration as free agency progresses. Elliott spent seven seasons in Dallas from 2016-22. Cook would reunite with Cowboys defensive coordinator Mike Zimmer, his head coach on the Minnesota Vikings from 2017-21.

Team owner Jerry Jones and executive vice president Stephen Jones told The Dallas Morning News this week at the NFL’s annual meeting they could neither confirm nor deny interest in the running backs. While they declined to comment, anyone contemplating the Cowboys’ direction at the position would be wise to monitor the veteran running backs in conjunction with a rookie pick. Several people familiar with the players’ thinking told TheNews the veterans have interest in potentially signing with Dallas.

It appears all but certain Dallas will select a running back next month during the draft’s second or third day, which together span the second to seventh rounds. That rookie would project for rotational touches as part of a larger backfield committee.

Cowboys

Be the smartest Cowboys fan. Get the latest news.

Dallas Cowboys hit financial
Cooking

Families face-off for Indigenous cooking competition

Calgary Community

Celebrate Indigenous recipes in this friendly chef competition between Indigenous families to showcase their best traditional and cultural food.

A unique food competition between Indigenous families to showcase their best traditional and cultural food.
A unique food competition between Indigenous families to showcase their best traditional and cultural food. (Urban Society of Aboriginal Youth)

Join a cultural food adventure with four families competing to be the best Indigenous cooks in Calgary. It’s all part of the Urban Society of Aboriginal Youth’s New Tribe: Roots to Recipes Cook-off.

On Saturday, March 2, Indigenous chefs will put their culinary skills to the test as they go head-to-head in a show down to showcase their family’s take on traditional cuisine. Come learn about the cultural significance of Indigenous ingredients during this free live in-person event at the Blue Flame Kitchen Cafe.

Claim your free tickets here.

The Family Team

Competing in this special cook-off are four families from Southern Alberta hoping to win the coveted title of Roots to Recipes champion.

Fox Family:

Fry/Kimber Family:

Baker/Morin Family:

USAY celebrates its 2023 Indigenous Changemakers

The Urban Society of Aboriginal Youth (USAY) inducted 10 people from the Indigenous community into their Changemakers ranks

Cooking

A+ Teacher helps students grow love for cooking

BRADENTON, Fla. Jacque Allen has been leading the culinary program at Southeast High School for nine years.

She says she was a professional chef who wanted to change careers before she got into education.

“I thought this would be a good way to give back, help these kids, maybe be a positive influence in their life,” said Allen.


What You Need To Know

  • Jacque Allen has been leading the culinary program at Southeast High School for nine years
  • She’s passing her knowledge to her students and teaching them skills that she hopes will help them for years
  • Do you know an amazing educator? Nominate them to be our next A+ Teacher by filling out the form on the side of this page

She’s passing her knowledge to her students and teaching them skills that she hopes will help them for years to come.

“When they go off to college or when they start to live on their own, you have to know how to cook,” said Allen. “I want them to learn how to eat healthier, (know) how to make stuff.”

Her students are learning everything from sanitation to knife safety. Allen is even teaching them how to run

Cooking

B’s Busy Bakers cooks up something special in Troy

It’s a hands-on lesson in learning for Troy Middle School students.

Every other Friday, you’ll find Kellee Bonenfant’s special needs class rolling their B’s Busy Bakers’ carts through Troy Middle School’s hallways, selling homemade baked goods, coffee and hot cocoa to teachers and staff.

The business puts lessons from their life skills class into real-life practice.

“Our program is called life skills. So we’re teaching our kids life skills, and what it’s going to be like to live on your own, what supplies you have in your kitchen, if you’re hungry and want to make something,” said Bonenfant.

The coffee cart started this year, each student choosing their role in the business.

They learn how to properly measure ingredients, make baked goods, label treat bags. The students prepare carts on Thursdays. Then they hit the hallways, hanging up homemade signs, and setting up a makeshift cash register.

“I’ve definitely seen their confidence grow. So I know that they’re going to be successful out there. I know that they’re going to be able to make change for a dollar or 5,” Bonenfant said.

The class donates its earnings to the Troy community, and to help pay for class field trips.

Looking

Cooking

How to choose the best salt for cooking, according to chefs

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, and was once considered incredibly valuable thousands of years ago. In fact, salt was so treasured that Roman soldiers were often paid in it — the term “salary” is derived from this very practice, says Hartman.

There are many types of salt on the market, and each offers a unique composition, flavor profile and texture that will indicate when and how to use it best, though ultimately, your taste buds are the final decision maker, experts told us. We spoke to chefs to learn more about how to cook and bake with different types of salt, as well as how to identify your favorites and where to buy them.

SKIP AHEAD Table salt | Kosher salt | Sea salt | Maldon salt | Fleur de Sel | Pink Himalayan salt | Smoked salt | Flavored salt | How to properly season with salt

What is salt?

Salt is a crystallized condiment composed of sodium and chloride minerals. It’s a naturally occurring substance that’s either mined

Cooking

Cooking and Eating Together: Key Ingredients for Wellbeing?

A new study from the Ajinomoto Group and Gallup offers good news for people who enjoy cooking and dining frequently with people they know: Both may be good for their wellbeing.

According to the survey, nearly six in 10 people (58%) interviewed across 142 countries in 2022 said the act of cooking brought them joy in the previous seven days. However, men’s and women’s views differ sharply, with roughly three-quarters of women (76%) saying they enjoyed cooking in the past week, compared with 40% of men.

###Embeddable###

The recently released Wellbeing Through Cooking: Global Insights Into Cooking Enjoyment and Eating Together report details these findings as well as other key insights, including the positive relationship between cooking enjoyment and higher life evaluations. It also features the first global analysis of whether eating frequently with other people is tied to a higher overall quality of life.

The gap between the joy that men and the joy that women get from cooking further illustrates the fundamentally different relationship they have with cooking. In 2022, the gender disparity in cooking — already sizable — grew for the first time in the five-year trend, as fewer men shared this responsibility with women, according to

Cooking

Watch Douglass Williams cook sustainably in ‘Tomorrow’s Menu’

FoodNews

Award-winning Boston chef Douglass Williams explores solutions to more sustainable food systems, from plant-based meats to shipping container farms, then cooks with them in “Tomorrow’s Menu.”

A still from the series "Tomorrow's Menu" with chef Douglass Williams, right.

The Museum of Science is launching a cooking series called “Tomorrow’s Menu,” which features chef Douglass Williams of MIDA and explores ways to make our food systems more sustainable. Courtesy of the Museum of Science

In the fight against climate change, how we get food and what we eat both exacerbates the problem and threatens what’s available to put on our tables, pushing scientists to urgently find sustainable solutions for our food systems.

The Museum of Science aims to celebrate those solutions through a new cooking show, “Tomorrow’s Menu.” The series, which comes out this week, features the very scientists and innovators helping to change the ways we think about food, but Boston foodies will certainly recognize the show’s award-winning host.

Chef Douglass Williams goes on a journey in “Tomorrow’s Menu,” asking questions about the challenges our food systems face due to climate change, but more importantly, the options that are already available in order to cook more sustainably: for example, plant-based meats, shipping container-grown vegetables, and under-fished catch.

“It was a very

Cooking

Arise Chautauqua Partners With Wegmans For Girls Cooking Class | News, Sports, Jobs


Pictured are Jessica McKeever, Kaylie Lindstrom, who co-founded Arise Chautauqua together, and the Wegmans Community Giving Team. Arise Chautauqua and Wegmans will partner to teach a cooking class at the end of March. Submitted photo

Ethiopian woman cooking injera bread indoors over a wood fire

February 21, 2024 – In sub-Saharan Africa, cooking indoors with air polluting fuels may lead to higher risks of cancer and lung disease, particularly for women and children, according to experts.

Women breathe in unhealthy smoke when they cook indoors with biomass fuels such as wood, charcoal, and kerosene, according to a February 9 Cancerworld article. If they are pregnant, the fetus is exposed to the smoke as well. Exposure is linked to higher risks of esophageal and gastric cancers, as well as lung diseases such as pneumonia and chronic obstructive pulmonary disease.

To reduce the impact of unhealthy fuels, governments should increase the affordability and accessibility of cleaner fuels such as electricity and ethanol, said Matt Shupler, postdoctoral research fellow at Harvard TH Chan School of Public Health, who was quoted in the article.

Shupler noted that policies should also aim to reduce outdoor air pollution. “Providing households with clean cooking fuels might not, by itself, lead to meaningful health benefits, if they are exposed to high PM2.5 levels when spending time outdoors,” he said.

Read the Cancerworld article: Not just a climate issue: cutting cancer rates through cleaner cooking fuels in Africa

Photo: iStock/Josep Maria Barres


Cooking

‘They only know how to cook’: Congress MLA gets embroiled in controversy over sexist remark

Senior Congress MLA Shamanur Shivashankarappa landed in a controversy with his remarks on the candidate nominated by the BJP for the Davangere parliamentary seat in south Indian state of Karnataka.

BJP nominated the wife of incumbent MP and former union minister GM Siddeshwara Gayathri Siddeshwara for Karnataka’s Davangere parliamentary seat.

While addressing a party workers’ meeting, Shivashankarappa criticized the qualifications of Siddeshwara and claimed that he did not have the ability to effectively address public issues.

×

“As you all know she wanted to give lotus flower to Modi by winning the elections. First, let them understand the problems of Davangere. We (Congress) have done developmental work in the region. It’s one thing to know how to talk, but they know only to cook in the kitchen, the opposition party doesn’t have the strength to talk in front of the public,” said Shivashankarappa.

The 92-year-old Congress leader is