Inner Nature: Aposematism – Worn Warning
By Vidya Rajan, Columnist, The Times
Aposematic coloration refers to the conspicuous colors some animals exhibit to advertise their unpalatability or warn of peril to potential predators. A familiar example is the black and yellow/orange stripes of bees. Black and orange aposematic coloration extends to flatworms (ex. sea slugs), reptiles (ex. coral snakes), fish (ex. lionfish) amphibians (ex. newts...
Vacations were made for smiles
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
School is out and the shore traffic tells us all that vacation season is in full swing. We all need a vacation and for most of us we cherish those well-deserved days away from the daily grind of work and chores.
Before you pack your bags, be sure your dental visits are up to date. Fixing a small concern before you go may prevent a toothache...
Don’t Retire, ReFire: Enjoy your independence
By Gail Supplee Tatum, Columnist, The Times
As you make your plans to celebrate Independence Day on the Fourth of July, what do you look forward to the most? What is the first thing you think of? Do you think about how happy you are because you have the day off? Do you think about the many barbeques you’ve been invited to which you’ll attempt to make them all? Do you look forward to seeing your...
Don’t Retire, ReFire: Take a summer break
By Gail Supplee Tatum, Columnist, The Times
Think of all the people on summer break. There are teachers, students and people who understand the importance of getting off the “highway” of life and taking the back roads or the beaches or the mountains or the amusement parks of life to reconnect with themselves and what brings them joy, in spite of the fact that they still have to go to work five...
On Your Table: Summer is here, so start grilling
By Cathy Branciaroli, Food Correspondent, The Times
Skewered Grilled Shrimp with Black Bean and Corn Salsa in Lettuce Wraps
Say hello to the heart of grilling season – those weeks after Father’s Day and into high summer when grilling seems just right for kicking back on a hot summer evening. It’s an easy answer to the eternal question of “what’s for dinner?”
But then the choice gets difficult. ...
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...
