The changing face of healthcare

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times You know what they say… all good things must come to an end.   Nothing is more true than when we look back at the good old days of family healthcare. Recently, I was attacked with a bout of spring cleaning.  I took a few minutes to clean out a very overstuffed desk drawer.  I found a lot of things that I thought at some point I needed to...

On Your Table: Beat the heat with Ice Cream treats

By Cathy Branciaroli, Food Correspondent , The Times Ice cream makes for frosty summer desserts (Photo courtesy of TheMerryThought) It’s that time of year, the time when the Mr Softie trucks start cruising neighborhoods blaring their widely known jingle or, in what must be a fit of desperation on the part of some driver, Christmas carols.   But they do indeed signal that it’s June and therefore...

On Your Table: Nothing beats fresh and local

By Cathy Branciaroli, Food Correspondent, The Times Early spring greens such as Swiss chard and kale are plentiful at local farmers markets right now All the lovely recent weather got you jazzed up for some outdoor food shopping?  A farmers market near you can’t be beat for fresh produce and chatting with food artisans.  They are open now and can be found all over Chester County with hours that...

Don’t retire, ReFire: What sets your soul on fire?

By Gail Supplee Tatum, Columnist, The Times This is a question we should all ask ourselves, as soon as we open our eyes to greet the day.  How many of us actually do that?  How many of us know the answer to that burning question? Do we know if the answer is there, deep inside of us, bubbling up, but somehow it’s clouded by our everyday routine and obligations or is this concept, for some, a new...

On Your Table: Nothing beats Hatch Chiles for Cinco De Mayo

By Cathy Branciaroli, Food Correspondent, The Times The cornerstone to a good enchilada is the sauce. In this dish it’s a Hatch green chile sauce, New Mexico style. In Mexico, Cinco de Mayo marks a historical event but largely isn’t celebrated as a holiday.  In the US on the other hand, it’s become a fiesta of feasting and enjoying Mexican food.  Hardly anyone in this country knows its true...

April is Oral Cancer Awareness Month

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times Every month is awareness for so many things now. In Healthcare alone April has 7 major awareness items slated for April.  Not to mention awareness weeks.  Why is it so important to have all of these awareness events?  The answer may be obvious but often ignored. Early detection of something abnormal leads to early diagnosis. The earlier the...

On Your Table: Orzo Risotto with Asparagus and Shrimp

By Cathy Branciaroli, Food Correspondent, The Times Asparagus and shrimp risotto made with orzo instead of rice yields a quick main course bursting with spring flavors. Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables,...

Tasty treats await at West Chester’s Artisan Exchange

By Cathy Branciaroli, Food Correspondent, The Times Delightful made-from-scratch cheesecakes are the specialty of Anastasia & Patricia’s Hand Crafted Cheesecakes. Imagine a throng of food artisans gathered together in one convenient food hall, beckoning you to try out their many tasty creations.  That’s what Saturday mornings are like at West Chester’s Artisans Exchange. The Exchange is...

Don’t Retire, ReFire: Embrace the possibilities

By Gail Suplee Tatum, Columnist, The Times Possibility. That’s a great word, isn’t it? You can interpret it however you want.  You can create possibilities. You can invent possibilities.  Possibilities are endless! What does possibility mean for you, in your life? You can look at possibility as a thing that may happen or be the case. It can mean chance or likelihood, probability or hope, risk...

On Your Table: Getting out of your comfort zone with mac & cheese

By Cathy Branciaroli, Food Correspondent, The Times Macaroni & Cheese can satisfy anyone’s appetite. This version takes a Mexican twist with chorizo cheese, poblanos and other tasty ingredients. Think you know macaroni and cheese?  Comes in a blue box from Kraft Foods right?  Family standby for decades?  Well, yes, but so much more. Macaroni and cheese is everything someone could want to eat...