Thanks to your positive viewership of our ﬁrst series, Season 2 of Food Over 50 launched September 16, 2019 to 97% of PBS and independent Public Television stations across North America. From Alaska to Maine, San Diego to Miami, and across the American and Canadian heartland, you’re watching, cooking and consuming our recipes along with Food Over 50’s healthy lifestyle examples.
Click to view the FO5O Season 2 Promo
David Jackson - Host
Season Two Episodes of FO5O
Episode 1: The Breakfast Club
“The Breakfast Club,” addresses our hasty and redundant consumption of what is widely consider “the most important meal of the day!”
FO5O’s Chef/Host David Jackson helps us navigate the idea of a healthier, more sensible breakfast with three extraordinary morning meal options.
Episode 2: The Art of the Salad
The more we advance in age, the more leafy garden greens deserve a healthful and nutritious place in our well-rounded diets. But there’s a real culinary skill to selecting, sculpting and dressing crisp, vibrant foliage, or fruit, into delicious works of culinary art.
Episode 3: Eating Outdoors
Focusing on the dietary challenges of “Eating Outdoors.” Meat- heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S’mores pose a problem to those of us who can’t, or at least shouldn’t, eat like teenagers anymore!
Episode 4: Heat vs Flavor
This lip-smacking episode introduces us to the cuisines of the Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes.
Episode 5: Quality Calories
By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces, we can appease our appetites and enjoy our meals without adding a calculator to the table setting! Spanish Tortilla, Chicken/Grain Salad, Batter-Less Fish & Chips - Eat Better & Count Less!
Episode 6: Roughing It
Do you recall the decades-old suppertime entreaty by our parents to “eat your roughage?” These days we call it ﬁber, but the sentiment is the same. That’s why in Episode #7 we’re truly “Roughing It!”
Episode 7: Subtracting Sodium
Whether or not we ﬂirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are “Subtracting Sodium.”
Episode 8: Stretching the Facts About Gluten
Gluten vs. Gluten Free? Are we confused by the whole Gluten issue? Exactly what it is? What it does? Who it impacts? What are the symptoms of Gluten sensitivity? In Episode #8 of Food Over 50 we examine the facts about this stretchy little protein found in wheat, rye and barley.
Episode 9: The Seafood Diet
We certainly do not need to live close to salt water to enjoy fresh ﬁsh and shell ﬁsh these days. As we age, the lean, healthy, tasty aquatic protein and Omega-3 sources from seafood are very welcome.
Episode 10: Garden Variety Cooking
Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.
Episode 11: Sweet Things II
There’s no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our reﬁned sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert?
Episode 12: Minimizing Meat
It’s no secret that when it comes to eating red meats and poultry - at our age - the selection, preparation and portioning are very important. Smaller, leaner cuts are best. Plus, more healthful cooking methods keep the steaks, chops and cutlets from wallowing in their own fat, or swimming in extraneous sauces.
Episode 13: Clever Condiments
Fresh is best when it comes to the meals we cook and eat, but what about bottled condiments that often go in, or on our meals? From ketchup to hoisin, there’s not much that’s fresh, ﬁbrous or low in sodium or sugar about these manufactured sauces, marinades, dressings and relishes.