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"To be somebody you must last." ~ Ruth Gordon

Food Icons: How have food icons sustained their popularity throughout the years? Why don't they don't age the way that we do? Tony The Tiger looks the same as when I was five years old and both The Pillsbury Doughboy and Charlie The Tuna bear not a single wrinkle upon their well advertised brows! Read on for their secrets and a smile or two.

From the valley of the Jolly Green Giant and the floors of Mr. Clean to the pastures of Elsie The Cow and the kitchen of The Campbell Kids, lies the fickle realm of television advertising where cartoons are born and cultural food icons are made. There's a thin line between a trademark and a food icon and it's one that not all cartoons pass with flying or other colors. Most of the more famous television food icons began their lives as animated trademarks; that is, they were used to represent a specific product. Born on the high-powered wings of the media (although not able to leap tall buildings in a single bound), these symbols have maintained the growing tide of their own fame. How many can recall the pleasing voice and face of Miss Chiquita Banana, luring us into the healthful world of the banana? Who could ever forget Charlie The Tuna, Tony The Tiger and The Pillsbury Doughboy? They too belong in the realm of television cultural food icons, but the question is: How did they get there in the first place?

Chiquita Banana is the oldest of the lot mentioned above. (I should never say that about a "fellow" female, but the truth is the truth.) She dates back to 1941 when Dik Brown, the same artist who produced the Campbell Soup Kids, created her. She helped teach consumers about the nutritional value of bananas and how to ripen them. The first live "lady of fruit" was Miss Patty Clayton in 1944. The most famous Miss Chiquita was Elsa Miranda (no relation to Carmen) who made numerous personal appearances in 1945 and 1946.

Miss Chiquita first appeared on labels to identify the Chiquita Brand bananas in 1963. Her likeness remained unchanged for years and she eventually reached the ranks of media immortality (icon-dom). Until 1987 she was a sexy banana lady, but still a cartoon. And then all that changed. Whether or not bananas pass through puberty may always remain a moot point, but artist Oscar Grillo, who created the Pink Panther, most definitely transformed Miss Chiquita into a sultry yellow lady with a mission. You can hear her lilting pleas for all humans to eat bananas in her own seductive words at: www.chiquita.com

Charlie The Tuna, that striving go-getter fish of the 1960s, is another character forever immortalized by the powers that media be. He made his debut on American television in a commercial for Starkist in 1961. All his machinations to be selected by Starkist for lovers of fine tuna have always resulted in failure and the salty old soul has always been forced to bear the rebuke in actor Herschel Bernardi's voice: "Sorry Charlie. Starkist doesn't want tuna with good taste. Starkist wants tuna that tastes good."

In Pago, Pago, American Samoa, the home of the Starkist canning factory, Charlie lives on in the form of a statue dedicated to his image. In case you can't find him, he's the jaunty-looking tuna on top of the pedestal wearing glasses and a red hat. A sign below him reads: "Home of Charlie The Tuna." Perhaps it is his tenacity and our need to root for the underdog that keeps Charlie forever in our hearts. Or maybe, alas, it's simply clever advertising. I'm afraid that only his ad agency knows for sure!

Back in 1952, the Kellogg Company held a contest to see who would represent their new cereal called: "Sugar Frosted Flakes of Corn." The contestants were Katie The Kangaroo, Elmo The Elephant, Newt the Gnu and Tony The Tiger. Tony was declared the winner, although it was nip and tuck with Katie the Kangaroo for a while. In 1953, Tony became the sole spokes-cartoon for Kellogg's "Sugar Frosted Flakes" cereal. Tony Jr. (originally referred to as "boy" and later as "son") made appearances along with Tony Sr. who obviously had paternity denial issues for a while.

Thurl Ravenscroft, whose career in radio, film and television has spanned more than 60 years, is and always has been the voice behind Tony the Tiger. Thurl had been well known in the field of jingles and commercials as part of a quartet known as The Mellomen. Kellogg sent him a sample script along with a character description and his active imagination did the rest! The pay-off line was always: "Tony, are Frosted Flakes any good?" And Tony would always say: "Good? Why they're great!" It was Thurl who came up with the much more explosive and effective: "Gr-r-r-r-r-eat!!"

The Pillsbury Doughboy was created by an ad agency called Leo Burnett. Pacific Data Images, a pioneer in the work of computer graphics for film and video, created the animated version of the lovable figure for the commercials. In October of 1965, the 14 ounce, 8 3/4 inch character made his television debut advertising Crescent Rolls. His original voice was that of actor, Paul Fries (1920-86). The Doughboy's co-star in the commercial was Maureen McCormick. He started his career with another name: Poppin' Fresh. He is all dough with blue eyes and always wears a baker's hat and scarf. His hometown is Minneapolis; he loves to bake and twenty years ago he had a wife and two children.

A mock funeral from a master of puns added the following paragraphs about his passing in the Spring of 2002:

"The Pillsbury Doughboy died yesterday of a yeast infection and complications from repeated pokes in the belly. He was 71.

"Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies and Captain Crunch. The gravesite was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man for all seasonings who never knew how much he was kneaded.

"Doughboy rose quickly in the show business, but his later life was filled with turnovers. He was not considered a ‘very smart cookie', wasting much of his dough on half-baked schemes. Despite being a bit flaky sometimes, he was still considered a roll model for millions."Doughboy is survived by his wife, Play-Dough, two children, John Dough and Jane Dough; plus they had one in the oven. He is also survived by his elderly father, Pop Tart.

"The funeral was held at 3:50 for about twenty minutes."

Napoleon once said (and he should know) that glory is fleeting, but obscurity is forever. It is not known if the sister saying: "beauty fades, but stupid is forever" came from his mouth as well. Regardless, the man had a point. Time passes and what remains is only the whisper of recall to remind us of what once was. Miss Chiquita, the Campbell Kids, Tony the Tiger, Charlie The Tuna and the Doughboy are all mini legends in their own special way. They are all impressed deeply within my mind's eye where cultural icons never die and don't even get the chance to fade away!

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Today, as the baby boomers age, obesity is at record levels and adult onset diabetes is at an almost epidemic stage. More and more of this demographic is realizing that healthy foods, products, and lifestyles are part of a preventive package they can take into their own hands. The natural and organics industry is experiencing an annual growth rate of about 10 percent. At a recent Natural Products Trade Show, more than 36,000 professional and trade attendees from over 80 countries attended. Some of the almost 1500 exhibits at the show focused on children's and even pet's health food products. There seems to be an ever-changing opinion among the experts as to what is and isn't healthy. First it was the animal fats and hydrogenated oils, then carbohydrates and trans-fats became the bad guys.. Now some carbohydrates are good and others are considered bad. Pretty much everyone agrees that natural, organically grown food is healthier than its chemically processed brother. The fast food industry has responded by offering more low fat choices on their menus, but not all of these are healthy to eat. The snack food industry doesn't seem to be worried either, knowing that we all crave something sweet or salty at times. For those of you who may have included eating healthier as one of your New Year's resolutions, here are some of the best health and natural food stores in St. Louis:

Whole Foods Market 1601 South Brentwood (314) 968-7744 The largest of the health food stores in St. Louis, Whole Foods tries to bring an all-inclusive shopping experience to its customers. They have a full-service bakery offering hearth baked breads and delicious pastries. Seafood is shipped from their own wharf and arrives at the store within 24 hours. All of the meats and poultry are free of hormones and growth stimulants. All of the produce is, of course, organically grown, some of it coming from local sources. The natural foods industry has expanded to include not only all of the food categories, but also nutritional supplements, cleaning products, and even pet foods. If you're looking for selection, then this is the place to go.

Wild Oats 8823 Ladue Road (314) 721-8004 Though not as large as Whole Foods, Wild Oats was the first "mega" health food store in the St. Louis area. They have a full service natural food supermarket featuring over 200 organic produce items daily. They claim that all of their products are now 100% trans-fat free. Check out their organic juice and coffee bar, or have lunch in their deli. The deli features new "corn-tainers" instead of plastic. The corn is biodegradable and better for the environment. Wild Oats carries the largest selection of vitamins and supplements in the area and I have found that they are very knowledgeable about all of the latest trends. They also offer free lectures and cooking classes in the café. Calendars of these events are available at the store.

Natural Way 8110 Big Bend (314) 961-3541 Natural Way is more like an old fashioned health food store with wooden floors and a small grocery and produce department. The staff is very friendly and knowledgeable here. They have a large selection of vitamins and supplements, some of which aren't available at the giant places. I am also impressed with the large selection of books and educational materials that they have.

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"To be somebody you must last." ~ Ruth Gordon

Food Icons: How have food icons sustained their popularity throughout the years? Why don't they don't age the way that we do? Tony The Tiger looks the same as when I was five years old and both The Pillsbury Doughboy and Charlie The Tuna bear not a single wrinkle upon their well advertised brows! Read on for their secrets and a smile or two.

From the valley of the Jolly Green Giant and the floors of Mr. Clean to the pastures of Elsie The Cow and the kitchen of The Campbell Kids, lies the fickle realm of television advertising where cartoons are born and cultural food icons are made. There's a thin line between a trademark and a food icon and it's one that not all cartoons pass with flying or other colors. Most of the more famous television food icons began their lives as animated trademarks; that is, they were used to represent a specific product. Born on the high-powered wings of the media (although not able to leap tall buildings in a single bound), these symbols have maintained the growing tide of their own fame. How many can recall the pleasing voice and face of Miss Chiquita Banana, luring us into the healthful world of the banana? Who could ever forget Charlie The Tuna, Tony The Tiger and The Pillsbury Doughboy? They too belong in the realm of television cultural food icons, but the question is: How did they get there in the first place?

Chiquita Banana is the oldest of the lot mentioned above. (I should never say that about a "fellow" female, but the truth is the truth.) She dates back to 1941 when Dik Brown, the same artist who produced the Campbell Soup Kids, created her. She helped teach consumers about the nutritional value of bananas and how to ripen them. The first live "lady of fruit" was Miss Patty Clayton in 1944. The most famous Miss Chiquita was Elsa Miranda (no relation to Carmen) who made numerous personal appearances in 1945 and 1946.

Miss Chiquita first appeared on labels to identify the Chiquita Brand bananas in 1963. Her likeness remained unchanged for years and she eventually reached the ranks of media immortality (icon-dom). Until 1987 she was a sexy banana lady, but still a cartoon. And then all that changed. Whether or not bananas pass through puberty may always remain a moot point, but artist Oscar Grillo, who created the Pink Panther, most definitely transformed Miss Chiquita into a sultry yellow lady with a mission. You can hear her lilting pleas for all humans to eat bananas in her own seductive words at: www.chiquita.com

Charlie The Tuna, that striving go-getter fish of the 1960s, is another character forever immortalized by the powers that media be. He made his debut on American television in a commercial for Starkist in 1961. All his machinations to be selected by Starkist for lovers of fine tuna have always resulted in failure and the salty old soul has always been forced to bear the rebuke in actor Herschel Bernardi's voice: "Sorry Charlie. Starkist doesn't want tuna with good taste. Starkist wants tuna that tastes good."

In Pago, Pago, American Samoa, the home of the Starkist canning factory, Charlie lives on in the form of a statue dedicated to his image. In case you can't find him, he's the jaunty-looking tuna on top of the pedestal wearing glasses and a red hat. A sign below him reads: "Home of Charlie The Tuna." Perhaps it is his tenacity and our need to root for the underdog that keeps Charlie forever in our hearts. Or maybe, alas, it's simply clever advertising. I'm afraid that only his ad agency knows for sure!

Back in 1952, the Kellogg Company held a contest to see who would represent their new cereal called: "Sugar Frosted Flakes of Corn." The contestants were Katie The Kangaroo, Elmo The Elephant, Newt the Gnu and Tony The Tiger. Tony was declared the winner, although it was nip and tuck with Katie the Kangaroo for a while. In 1953, Tony became the sole spokes-cartoon for Kellogg's "Sugar Frosted Flakes" cereal. Tony Jr. (originally referred to as "boy" and later as "son") made appearances along with Tony Sr. who obviously had paternity denial issues for a while.

Thurl Ravenscroft, whose career in radio, film and television has spanned more than 60 years, is and always has been the voice behind Tony the Tiger. Thurl had been well known in the field of jingles and commercials as part of a quartet known as The Mellomen. Kellogg sent him a sample script along with a character description and his active imagination did the rest! The pay-off line was always: "Tony, are Frosted Flakes any good?" And Tony would always say: "Good? Why they're great!" It was Thurl who came up with the much more explosive and effective: "Gr-r-r-r-r-eat!!"

The Pillsbury Doughboy was created by an ad agency called Leo Burnett. Pacific Data Images, a pioneer in the work of computer graphics for film and video, created the animated version of the lovable figure for the commercials. In October of 1965, the 14 ounce, 8 3/4 inch character made his television debut advertising Crescent Rolls. His original voice was that of actor, Paul Fries (1920-86). The Doughboy's co-star in the commercial was Maureen McCormick. He started his career with another name: Poppin' Fresh. He is all dough with blue eyes and always wears a baker's hat and scarf. His hometown is Minneapolis; he loves to bake and twenty years ago he had a wife and two children.

A mock funeral from a master of puns added the following paragraphs about his passing in the Spring of 2002:

"The Pillsbury Doughboy died yesterday of a yeast infection and complications from repeated pokes in the belly. He was 71.

"Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies and Captain Crunch. The gravesite was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man for all seasonings who never knew how much he was kneaded.

"Doughboy rose quickly in the show business, but his later life was filled with turnovers. He was not considered a ‘very smart cookie', wasting much of his dough on half-baked schemes. Despite being a bit flaky sometimes, he was still considered a roll model for millions."Doughboy is survived by his wife, Play-Dough, two children, John Dough and Jane Dough; plus they had one in the oven. He is also survived by his elderly father, Pop Tart.

"The funeral was held at 3:50 for about twenty minutes."

Napoleon once said (and he should know) that glory is fleeting, but obscurity is forever. It is not known if the sister saying: "beauty fades, but stupid is forever" came from his mouth as well. Regardless, the man had a point. Time passes and what remains is only the whisper of recall to remind us of what once was. Miss Chiquita, the Campbell Kids, Tony the Tiger, Charlie The Tuna and the Doughboy are all mini legends in their own special way. They are all impressed deeply within my mind's eye where cultural icons never die and don't even get the chance to fade away!

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Delices de Cartier reminds me of cherry pop. When I received a sample of this perfume, I was pleasantly surprised to find that the strongest scent of the fragrance was fresh cherry. This is only the second perfume that I've ever tried that smelled like cherries. The other one was a body spray from Bath and Body Works. The Delices de Cartier is much richer, and in addition to the cherry scent, it has other scents that compliment it. This perfume is very fruity and flower without being too sweet or over bearing.

I was curious to see what other fragrances the Delices de Cartier, so I searched it on Sephora.com to see if they listed the scents. Sure enough, I found that Delices de Cartier has essences of iced cherry, jasmine, pink pepper, freesia, amber, tonka bean, (tonka bean?), bergamot, musk and sandalwood. I love how the fruitiness and sweetness combine with the woodsy hints of sandalwood and musk. The main scents that jump out at me are the cherry, of course, freesia and sandalwood.

I was trying to conserve my sample of Delices de Cartier because I liked it so much, so I was using very wisely and sparingly. I was hoping that the small amounts that I was using would make my sample last for a while. I wore this perfume when I went to a wedding shower. My aunt told me that she loved how it smelled. She was surprised when I told her that I was wearing a perfume by Cartier. She remembers Cartier perfume as smelling very woodsy and rich and not sweet and fruity like the Delices de Cartier smelled.

I reminded her that this was a more contemporary Cartier and maybe geared toward a more youthful customer base. Even though this fragrance is fruity and sweet, I feel that it is appropriate for all age groups, even very mature wearers. Delices de Cartier perfume in my opinion is acceptable to wear during the day or at night. For as light and sweet as it is, it does have staying power. It doesn't fade or change how it smells after I've had it on for a while. This unique perfume stays true to it's original scent all day and I feel it compliments my individual body chemistry.

I would definitely purchase Delices de Cartier perfume when I finish with the sample. In my opinion, I think it is a very versatile perfume that can be worn for any occasion and by any age group. Cartier has been around for years and years and to me, remains very popular with fragrance consumers both young and mature.

Source: Sephora.com



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Italian fashion designer Roberto Cavalli is in talks with Swedish retail clothing chain H&M to design affordable, trendy clothes for young people.

Cavalli joins fellow designers Stella McCartney and Karl Lagerfeld who have already unveiled their collections in H&M stores. Even singer turned actress turned children's book author Madonna has gotten in on the deal, not only designing her M by Madonna collection for the fashion retail giant, but modeling in the accompanying ads as well.

The Hennes Mauritz group (H&M) approached Lagerfeld, who champions fashion giant Chanel's clothing line, to design a collection especially for them. Lagerfeld's exclusive collection showed up in H&M stores in 2004. A Stella McCartney collection followed in 2005 and designers Viktor and Rolf unveiled their collection in 2006 at the popular clothing chains. This year, Madonna introduced her own collection in the fashionable retail store's U.S locations.

Cavalli is set to create 25 evening wear pieces for women, in addition to designing lingerie and accessories. He will also design 20 menswear pieces. His collection will debut in 200 H&M stores on November 8 of this year.

A representative from H&M said that the most expensive items from Cavalli's collection would be $200, or 150 euros. Though this price may be a little steep for the regular H&M shopper, pieces from Cavalli's couture collection normally cost well over that amount.

The Italian designer's intention is to have his collection for the popular Swedish retailer available to the public in time for this New Year's Eve. Since his original fashion line is considered haute couture, that type of trendy design will be perfect New Year's Eve wear.

Cavalli has been quoted as saying that he "thought of all the young people who stopped me in the street, and I thought I could finally make them happy [with his inexpensive designs]."

For anybody who loves designer clothes, but doesn't quite have it in the budget to afford, H&M is offering a unique opportunity. H&M was made popular by its cheaper versions of haute couture, so with the company actually being able to lure designers in to specially make collections for their stores is an interesting trend.

H&M first opened in 1947 in Sweden and has grown to 1,345 stores in 24 countries. The international retailer has made a name for itself by selling trendy, cute reasonably priced clothing and accessories aimed at a younger crowd of shoppers.




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Cajun cooking is a staple in Lewisville, Texas, though there are only two restaurants in the area. The first is Razzoo’s Cajun Cafe at 1990 S. Stemmons Freeway and the other one is Johnny G’s at 1425 Justin Road. Take it from me, nothing beats good Cajun cuisine.

Razzoo’s has been in town for several years and is a chain restaurant. Featured items include nice selection of Cajun classics like gumbo and blackened salmon. The walls are graced with fishing nets, and various items like old tires, and such; you will see something different every time you visit. The food is fresh and spicy and there is always enough to take some home, which is the Cajun tradition.  You don’t have to have fish, or crawfish, or even gator; many people order the chicken, which comes grilled, fried or blackened. All this won't cost you an arm and a leg either, two can eat here for around thirty dollars.

Johnny G’s is a new restaurant in Lewisville. It is a rather unique blend of Cajun and Italian cooking. The shrimp pasta is something special, as is the blackened fish. The ambience is different as well, the tables are wooden picnic style and some of the walls are covered with galvanized aluminum. There are pictures of New Orleans, and the bayou all over the walls. But the best thing about Johnny G’s is that Mama G, prepares an Italian Buffet every Wednesday night, with the best all you can eat pasta and sauces in town.

Razzoo’s Cajun Cafe
1990 S Stemmons Fwy, Lewisville, TX 75067
(972) 316-0326

Johnny G’s
1425 Justin Rd, Lewisville, TX 75077
(972) 317-7315

So, if you are in the mood for some real down home cooking that reminds you of New Orleans, check out these two establishments. You will not regret your decision.





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They used to be all over the place: dotted through the neighborhoods as prolific as the corner grocer, confectionery, and drugstore. They were scattered along highways like Route 66 and Route 40. All the fast food places were patterned after them. McDonalds used to be one. There were two of them close by where I lived: Ann's and Dixie's. They were small, with only two or three booths along the wall and a countertop. You could almost tell how good the food was going to be by the amount of grease on the cook's apron. And he would wipe your spoon on it if you asked him to. It was the place lunch ladies went to retire, bringing with them their pink shirts and white aprons and the mole on their chins. 

You could get a hand-pattied burger there, sometimes put underneath a press, sometimes cooked on a bed of onions. The toasted side of the bun offered some protection, but in the end the bun was always soaked with grease. And then there was the chili. The chili, like its venerable counterpart, Chop Suey, was the waste collector. All the little bits of beef or burger that were to small or burnt to serve. Add some spices and some beans and you were ready to pour it on anything. There always seemed to be a good share of characters on the customer side of the counter too. The chain-smoking lady with the stained fingertips sipping her coffee, or the old man reading the newspaper and talking to himself. Of course we're talking about the American Diner.

A "true" diner is a prefabricated structure that is built at an assembly site and then transported to a permanent location to serve food. The word "diner" is a derivative of "dining car." Decommissioned railroad cars or trolleys were often converted into diners by those who couldn't afford to purchase a new one. Here are a few of the best ones in St. Louis:

Courtesy Diner 1121 Hampton. (314) 644-2600 This is a newer version of the old one that sat at the same location for many years. The new equipment shines better and the checkered floors are cleaner, but the comfort food hasn't changed. The bacon and egg breakfasts here are classic American and the pancake stacks are superb. One thing you might want to do if you are planning a trip to the Courtesy: starve yourself for a couple of days and then order a Slinger. A Slinger is a fat and calorie toxic heap of meats, beans, and cheeses, sometimes mixed with eggs. Sure to send those cholesterol numbers soaring and the taste buds hopping.

Eat-Rite Diner 622 Choteau. (314) 621-9621 The slogan here is: "Eat-Rite or Don't Eat At All." And if it's three o'clock in the morning, you'll probably take their word for it. Unlike Courtesy, Eat-Rite has counter seating only. With six hamburgers for only $4.50, or a Slinger with crumbled hamburger, sausage and bacon or a T-Bone steak for $6.95, you may want to get a to-go order and take it home instead.

Tiffany's 7402 Manchester. (314) 644-0929 Tiffany's, (and a whole block of business next to it) almost fell to the wrecking ball recently when a developer wanted to use eminent domain to build a shopping center. Neighborhood residents went up in arms and circulated a petition and posted signs all over the area, finally forcing city hall to back down. Tiffany's is one of the smallest eateries that I have ever been to, but it packs a powerful punch to the square inch. Omelets are under five bucks and a burger Slinger will run you about $1.50 to $2.95. If you sit at the counter you WILL be engaged in conversation and make new friends, you simply have no other choice.

White Knight Diner 1801 Olive. (314) 772-6100 Now known as the Super Sandwich Shop. Pretty standard diner fare, but the interesting thing about this place is it was the scene of the movie "White Palace" starring Susan Sarandon. The production company decided to film there when the local White Castle chain refused to accommodate them.


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If you feed your favorite pooch ordinary, store bought dry and/or canned dog food, you may unknowingly be poisoning them.

Always mindful of health factors within my control I try to plan our family diet based on an array of wholesome, balanced ingredients that will help us avoid unnecessary ailments and diseases that afflict many Americans today. So it seemed a natural extension to become interested in my dog's diet.

And a good thing I did. My research uncovered very disturbing information about the ingredients that go into prepared, store bought dog food-whether it's costly, premium, or sold by your favorite veterinarian.

You'll find the most common ingredient on dog food labels is "animal byproducts." My research revealed this mysterious euphemism to be any part of an animal that is dead, diseased, dying, or disabled; In other words everything unfit for human consumption!

What's more, animals condemned for hormones, antibiotics, pesticides and residues of other drugs are sourced for dog, and other pet foods. Byproducts can even include euthanized (killed by drug overdose) dogs, cats, and horses. And, you'll see that these ingredients are listed in the first few on the labels of most pet foods because they provide the protein source so important to canines and felines. It doesn't seem to matter to the manufacturer how toxic the product is for your favorite pooch, as long as it sells.

BHA, BHT and ethoxyquin are toxic preservatives commonly found in pet foods. How else could foods have such long shelf lives?

And the manufacturers mask these untasty foods with fats to increase their palatability to the animal. Discarded, used restaurant grease is a known source for this fat.

And if the toxicity theme is not enough to convince you, consider that there's virtually no nutritional value in these foods. We're malnourishing man's best friend.

Within a week of switching my 10-year old pet canine to a completely human-grade food diet I witnessed a marked difference in her health and energy level.

Her energy level increased exponentially; She had been sluggish for more than a year, unable to accompany me on long walks. With the new diet she began chewing her rawhide bones again which she'd completely lost interest in, could take (and was interested in) long walks again and was generally much more alert and playful.

Her eyes became clearer and brighter, skin and hair quality improved-hair became shinier, skin less dry and flaky. She also became more relaxed around strangers-As a result of being abandoned and abused by her first owners and in a shelter cage for two and a half years, she's highly anxious by nature. Additionally, her teeth are cleaner and breath is markedly sweeter. My husband is pleased that she's less flatulent with the new diet. I believe she is allergic to wheat that is a major component of most dog foods, so now I feed her none.

Even with proper exercise she's always been a chubby dog, about 7-10 pounds overweight, but with the new cooked diet the excess weight was shed with a month. She's slim and sexy now!

And overall, she's just a MUCH happier pooch. It's truly noticeable.

Certainly consult with your veterinarian before switching your dog's diet, and bare in mind that a dog's food should include a mix roughly of 60 percent meat, 20 percent vegetables and 20 percent whole grains and starches.

Here is a basic dog food recipe template I've come up with for my dog through experimentation. I cook it in healthy olive oil because she doesn't like raw food, but I've read many accounts of people successfully feeding their dogs completely raw, people-grade food diets-That's what their wild ancestors ate, so it makes perfect sense. But, find what works best for your pet by watching them closely and experimenting.

Meat/Dairy/Fish Regulars:
Ground turkey meat (fresh)
Sardines (canned)
Salmon (canned)
Dinty Moore Beef Stew

Meat/Dairy/Fish Rotators:
Ground beef
Lite Spam (low salt, low fat)
Eggs
Plain yogurt

Whole Grain Rotators:
Whole grain brown rice
Whole rolled oats
Whole grain barley
Whole grain quinoa
Whole grain spelt

Fruit/Vegetable Regulars:
Pumpkin (canned or fresh)
Frozen peas and carrots

Fruit/Vegetable Rotators:
Blueberries (frozen or fresh)
Strawberries (frozen or fresh)
Tomatoes
Cauliflower (frozen)
Spinach (frozen)
Green beans (frozen)

Kitchen Scrap Rotators:
Several times per week I mix leftovers from our family meals including whole grain pasta and sauce, fish, meat, other vegetables; Pretty much anything as long as it's not TOO spicy. If it is I rinse it if I can, or don't give it to her.

Raw Meat Bone Regular:
I give her a beef spare rib bone a few times per week. This is the only thing she'll eat raw.

Nutritional Supplements Once Per Day (mix well into food):
The Missing Link Superfood Supplement, Canine Formula, Omega3Basic (1 teaspoon)
Doctors Foster & Smith Vitamin Tabs Plus (1 tab)

NEVER FEED YOUR DOG CHOCOLATE.
And I've read that you shouldn't feed your dog onions, but my dog loves well-cooked onions and garlic and seems to do well with them in her diet.

*Note: I don't purport to be a health expert of any sort, just a lover of my dog Hudson. The advice and recipe are gleaned purely from recorded anecdotes from others and my own personal experience with my own pooch. I also make no claims that you will achieve the same positive results with your dog by changing his or her diet as I did with mine. I do recommend that you experiment, use common sense, do further research and watch your dog closely.


Energy Drinks

Red Bull

Unwind and chill

If you are ever in Houston and are hungry for something exotic and tastey,  exit Highway 59 at Kirby, go north to Richmond, turn right, and on the left one will find one of India’s great import’s to Houston, Texas. The Khyber Grill has been serving Northern Indian food to hungry Houstonians of discriminating tastes for over a dozen years. It is considered by many the finest place to eat Indian food in Houston, if not in all of south east Texas,

Upon entering the Indian food establishment, one will be assaulted by the heady aroma of Indian spices and the sound of sizzling meat in the clay, tandoori ovens. If one is not already hungry for Indian food by that time, one will surely be within seconds of entering the Khyber Grill.

For an appetizer, one cannot go wrong with an order of samoosas, a flaky opastry filled with vegetables. A good alternative is an order of saag paneer, a kind of grilled cheese mixed with spices.

With the main meal, be sure to have some lassi, a kind of yogurt based shake. It comes sweet or salty, but this reviewer recommends the sweet.

For the main meal, one can order tandoori, a kind of North Indian barbeque. Bits of meat, such as chicken or lamb, are stuck on skewers and are grilled inside deep ovens made out of clay. The best the Khyber Grill has to offer is a garlicy Chicken Afghani. Chicken Tikka, and other tandoori dishes with lamb or sea food are also available.

Curry, a trdaitional staple of Indian food, is another good alternative. One can get them with chicken, lamb, or sea food in varying degrees of heat. The hottest curry would be a Vindaloo, which by all accounts is heavily spiced with gun powder. It is not for the faint hearted and should be accompanied by a full pitcher of water.

There are various vegetarian dishes available, including rice pillou. Main curry dishes come with sides of rice, raita (a kind of cool, yogurt salad) a cucumber and tomato based salad, and naan, a succulent Indian bread that is grilled in the tandoori oven. Orders of various kinds of naan, stuffed with onions or raisins and other good things, are also available.

There are some tasty desserts available as well. The rice pudding is especially delightful.

But sure to check the outside marquee. For more than seven years now, Khyber Grill's Mickey Kapoor has been using his marquee to taunt the neighboring Pappadeaux's. When the seafood restaurant wrote, "Hiring today 3 to 5," Kapoor replied, "My, You Do Start Them Young!" When Pappadeaux posted, "Happy Hour 4 to 6," Khyber responded, "DWI 8 to 12." When the establishment bragged, "Our Softshelled Crabs Will Reach Out and Grab You," Kapoor fired back, "Pervert!" People in Houston have been known to drive out of their way just to see what the restaurateur will come up with next, and so far the targets of Kapoor's barbs have taken them all in good stride.



Energy Drinks

RedBull

Unwind and chill

Although I am not a cat, I have to say Fancy Feast Savory Salmon canned cat food is a fabulous product. My cats will devour a can of Fancy Feast Savory Salmon canned cat food in a matter of mere seconds, so I think it is safe to speak for them and say that this is a great product. Fancy Feast canned cat food comes in a large selection of flavors and variety.

You can find Fancy Feast Savory Salmon canned cat food sliced, grilled, flaked and traditional mashed varieties. There are actually over fifty different varieties of Fancy feast canned cat food. There is a choice out there for every cat. Fancy Feast Savory Salmon canned cat food is of the flaked variety and the texture seems to appeal greatly to both of my cats. If I had to guess their favorite feature, I would have to say it is the flaked texture of this cat food. I have tried giving them chopped cat food and mashed cat food with no luck. The chopped pieces seem to be too large and are not so easily digestible. The mashed varieties of cat food don’t seem to be appealing at all. I guess they want to feel like they are chewing on something.

Fancy Feast Savory Salmon canned cat food is a healthy and safe product to feed your cat. Fancy Feats is made by Purina, a well-known pet food company that has the health and well being of your pets as their number one goal. Fancy Feast Savory Salmon canned cat food uses quality ingredients compared to other cheaper canned cat foods. Cheap canned cat foods can lead to urinary track infections and other health problems during the life of your cat. If you are going to invest in canned cat foods for your pets, you should take the time to read the labels and look for quality ingredients. It will save you time and money at the vet’s office.

Personally I could not live without Fancy Feast Savory Salmon canned cat food for a number of reasons. I work at home and it can often be a chore to get my overly affectionate and attention-seeking cats to leave me alone. If I feed them a can of Fancy Feast Savory Salmon caned cat food they are satisfied, full, and are soon lulled into a sleepy food coma that seems to resemble the one I achieve every year at Thanksgiving. I believe it is a true test of how good a feast was if it can create a great and wonderfully fulfilling nap!

Fancy Feast Savory Salmon canned cat food can be found at the grocery store and almost every pet store I have every seen. A can cost upwards of $0.50, so try looking for the cases. This will definitely save you a little money. You can even find a variety pack of Fancy Feast canned cat food at Sam’s Club.




Energy Drinks

5 Hour Energy

Chill with Chilllab and relax

Summertime brings picnics, road trips, outdoor hikes, plenty of fun in the sun, and long car rides. When packing a cooler and food on your excursions, it is important to remember some key food safety tips. Food-borne illnesses run a high risk of occurrences throughout the summer months, as outdoor picnics, buffets, and barbeques can pose many hazards. Germs do multiply faster in the summer, as heat and humidity are the perfect conditions for increases.

Although it may be tempting to forego food preparation concerns when you’re on the road, it’s still wise to take care of the following food safety issues before they lead to a potential health danger:

1. When grocery shopping on warm days, try and go to the store and back in as little time as possible. This will prevent potential wilting of fresh fruits and vegetables, eggs turning bad, or other dairy or refrigerator items from turning rancid from the heat. 

2. Take a well-stocked cooler for trips lasting longer than 1 hour, as you will need cold sports drinks, water, or other beverages to stay hydrated. 

3. Choose plastic bottles over canned beverages while on the road, as these are less likely to explode from the heat! 

4. Don’t eat any leftovers that have been sitting in a car or outside for longer than 45 minutes. 

5. Place all food or leftovers in a cooler or mini fridge as soon as possible 

6. Mayonnaise is not a good pot-luck choice for outdoor picnics, as it can get bad very quickly. Dairy products also fall into this category, so pick your menu selections wisely. 

7. Keep all food preparation surfaces clean, germ-free, and wash your hands frequently 

8. To prevent bacteria from taking over your favorite dish, make sure that hot food is kept hot, and cold foods kept cold. Hot food should be served at 140 degrees F. or above, and cold foods at 40 degrees F. or below. 

9. It’s essential that meat is thawed appropriately and does not drip on other foods! This is an easy road to food contamination. 

10. Always serve food on clean plates, and use paper plates if needed for convenience and cleanliness. 

11. At a buffet or picnic, discard food that may have been left at room temperature for more than two hours. 

12. Secure clean drinking water at your picnic or barbeque site, and bring your own bottled water if necessary.

13. Use frozen gel packs and lots of ice to pack your cooler.

14. Separate raw meats and foods from fresh vegetables, fruits and other ready-to-eat items and prevent cross-contamination. 

15. Cover trash containers and garbage areas well to avoid flies and other insects from approaching food areas.

With these food safety tips in mind, you are sure to enjoy a safe and healthy summer. Check the weather for heat advisories, and as always, don’t forget the sunscreen!




Energy Drinks

Pressure Sensitive Labels