When choosing recipes for Food Over 50 we consider three basic criterion: 1) Will it taste good? 2) Will it address our aging health concerns? 3) Is the recipe achievable by the average home cook in an average kitchen? There
If you’ve watched an episode or two of Food Over 50 you might have noticed a particular culinary device that sits on the counter of the hutch behind me. It’s an unassuming gray metal Raviolatrice that was manufactured by an
One of the most informative and enjoyable location shoots from our first Food Over 50 series took place in Aguana, California, partway between Palm Springs and San Diego. It happens to be the home of the Olive View Ranch, the
Though I’ve never been a big drinker, and less so after I reached 50, and then 60, I still do enjoy a well crafted beer, a nice glass of wine and even the occasional “wee dram” of good whiskey. The
Every time our meager Food Over 50 crew packs up the gear and flies over to Scotland to shoot some on-location production segments, I’m pretty much guaranteed that there’s going to be some eye rolling and chuckles on the plane.
The one thing on our Food Over 50 kitchen set that gets the most response from viewers is the eclectic collection of French copper pots and pans that rest on the shelves by the ovens. I’ve been cooking with them
Behind the scenes at our Food Over 50 kitchen studio we have 6, commercial-grade chrome racks, each with half a dozen 4-foot shelves. This is in addition to the hutch and racks that are on-set. Together, that makes for a