Did you indulge in high fat foods over the long holiday weekend? Well, a new study by Virginia Tech nutrition experts find that just five days of that could set you up for inflammatory diseases like diabetes.
The study finds it’s not weight gain, but subtler changes to the way muscles metabolize nutrients that sets in after just five days of a high fat binge. Professor of human nutrition, food and exercise, Matt Hulver led the study.
Starting a restaurant is no small thing - especially in a foodie town like Richmond, but a local man has high hopes as he builds on his family tradition - mixing Asian and Southern ingredients and cooking techniques to create meals that sell for just $10.
It’s four o’clock, and 34-year-old Will Richardson is at work - pounding pork for dinner. It’s hot in the kitchen -- noisy, and Richardson couldn’t be happier. This is where he’s been heading since childhood, working in his grandparents Chinese restaurant in Richmond.
You’ve probably seen it in your garden, along roadways, just about everywhere: Garlic Mustard. It’s an invasive plant that stealthily out-competes native species, threatening the diversity of forests in many parts of the country. But what if there were a recipe to change that?
They don’t call it garlic mustard for nothing. Rachel Collins is Associate Professor of Biology at Roanoke College.
“The chemical that it’s making that smells like garlic is one of these herbivore defense chemicals like basil and all the other yummy flavors in bail and mint.”
A recent survey showed 28% of Virginians have a hard time getting fresh fruit and vegetables in their communities. What’s more, half of kids said they would head for a fast food restaurant or convenience store if given $5 for food.
To counter those problems, a group of teachers is taking Richmond kids to the farm, where they dance, sing and discover the wonders of compost.