Food news roundup

Cheap and healthy is the theme in The News & Observer (Raleigh, N.C.) today. The article here shows how it is possible to make a good meal that won’t stuff your arteries for a price similar to fast-food dreck. (It’s in the Charlotte Observer, too).

It’s been declared a “potentially perfect peach season” in the Winston-Salem (N.C.) Journal today. Oh, what music. Read more and see recipes here.

A Salisbury, N.C. pediatrician talks to parents and children attending a camp for kids with asthma about how a healthy diet is extra-important for them. Read more in The Salisbury Post, here.

Seafood lovers are concerned about oil from the massive spill creeping into shellfish and fish from the Gulf of Mexico, but it’s too soon to know what the impact might be. Read more in the New York Times, here.

I’ve cooked with lavender. It can give an interesting touch to lemonade and shortbread, and I’ve also flavored jelly with it. If you’re not restrained, though, your food can taste like potpourri. The Oregonian (Portland, Ore.) has recipes and hints for cooking with the flowers here.


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