Fruit Sandwiches of Takano Fruit Parlor (タカノフルーツパーラー) in Japan

The price of the sandwich platter is 1,188 yen (tax included).

Garlic Osso Buco with Celeriac


1-1/2 cups all-purpose flour
1 tablespoon chili powder
6 large osso buco, (veal shank), each about 2 inches thick
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
20 garlic cloves, sliced thin
1-pound bag carrot nubs
4 celery stalks, cut into 1-inch dice
2 cups red wine
1/4 cup soy sauce
3 sprigs fresh thyme
2 large celeriac (celery root), cut into 1/2-inch dice


  1. In a large shallow plate, combine the flour and chili powder. Season the osso buco with salt and pepper. Dredge in the flour mixture and set aside.
  2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the osso buco, in batches if necessary, and cook, turning once, until brown, about 8 minutes. Remove the osso buco and set aside.
  3. Add the remaining oil, swirl, and when hot, add the onions and garlic. Season with salt and pepper, and saute until slightly softened, about 1 minute.
  4. Add the carrots and celery, season with salt and pepper, and saute for 1 to 2 minutes.
  5. Add the wine and reduce the liquid by half, 2 to 3 minutes.
  6. Return the osso buco to the pot, and add the soy sauce, thyme, and enough water to cover the ingredients. Season with salt and pepper, cover, and simmer until the meat falls from the bone, about 3 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. Add the celeriac and cook until soft, 15 to 20 minutes.
  8. Transfer the vegetables to a platter or four individual plates, top with the osso buco and its sauce, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Why Are Buffalo Wings Called Buffalo Wings?

Emily Upton wrote . . . . . . . . .

Today I found out why buffalo wings are called that.

Unsurprisingly, neither the origin of the name nor the food item itself have anything to do with actual buffalo, nor American Bison which many people call buffalo even though they are not. Rather, this tasty item originated in Buffalo, New York, with most foodstorians indicating buffalo wings probably were first served in the Anchor Bar there.

Frank and Teressa Bellissimo owned that bar, which they had purchased in 1939. In 1964, Theresa had an idea: why not fry chicken wings up and serve them in a hot sauce?

Of course, different stories come from all of the primary persons involved in terms of how she came up with the idea. First, it’s claimed that Dominic Belissimo, Frank and Teressa’s son, came in one night with a group of friends who were looking for a quick snack. Teressa was preparing some chicken stock for soups and sauces and decided to put the chicken wings in to broil instead, which she then presented to the boys.

Dominic Belissimo told a different story: one Friday night the bar was particularly busy. As they attracted a mostly Catholic patronage, he thought he’d bring out something for them at midnight, when they could eat this sort of meat again. (At the time, many Catholics stuck to only fish and veggies every Friday.) He presented this idea to his mother, who found what she could in the kitchen: chicken wings.

On the other hand, Frank told the New Yorker in 1980- perhaps the one that seems most plausible- that the bar had received a shipment of wings on accident; they had been expecting other parts of chicken, and simply didn’t know what to do with all of them. That was when his wife started experimenting in the kitchen to see what she could whip up so the wings wouldn’t go to waste.

Whatever the case, the stories coalesce on this point- after spending some time experimenting in the kitchen, Teressa came out with fried wings smothered in a special hot sauce she’d made, served with blue cheese dressing and a few celery sticks. Needless to say, the crowd—whether it was Dominic’s friends, hungry Catholics, or just their normal patrons—loved them. Soon, buffalo wings were a staple on the menu and news of this tasty dish had come to the attention of many Buffalonians.

At least, this is the official version of events.You see, there was a 1969 in depth article done on the Anchor Bar by the Courier-Express, and nowhere in there do they mention chicken wings being served there- a food item the restaurant was supposedly famous for at this point.

A man named John Young threw buffalo wing history a curveball by saying he invented the wings. Indeed, his restaurant Wings n’ Things started serving chicken wings with his special hot “mambo sauce” in the mid-1960s.

The main difference between Young’s wings and the Bellissimos’ wings was simply that Young’s were breaded and whole, while the Bellisimos chopped their wings in half (to make them easier to eat with your hands) and left them unbreaded.

A local poultry distributor did come forward to say that both parties started buying a large number of chicken wings around the same time, but he of course saw no reason to keep records to prove who started buying the large quantities first. Who knew food-history was being made, after all?

When former Buffalo mayor Stan Makowski announced that July 29th was to be declared National Chicken Wing Day in 1977, he chose to cite the Belissimos as the inventors, though of course he offered no real basis for his choice and there has been some small grumbling that because Young is a black man, in the 1970s perhaps it wasn’t a popular idea to give the credit to him.

Young also stated that the invention of the Buffalo Wing wasn’t much of a leap for him as he grew up in an African American household and community where, according to him, chicken wings were a common dinner item, unlike elsewhere at the time where it was often more common to not eat the chicken wing directly, but use it in the preparation of sauces and soups. The real innovation then in his opinion was simply his special “mamba” hot sauce.

Whatever the case, Buffalo wings remained a regional thing for quite some time. In the 1980 New Yorker article that interviewed the Bellissimos, the author noted that New Yorkers returning home from a few months away had to get their wing fix because they couldn’t elsewhere.

However, over time, other restaurants serving the wings began to pop up. Buffalo Wild Wings is a great example of how buffalo wings spread to different parts of the country. It was founded by a man who spent some time in Buffalo before moving to Ohio. Unable to find a good place to get buffalo wings, he and a friend opened up their own restaurant in Columbus in 1982. The restaurant chain, which prides itself on sixteen different buffalo wing sauces, now has at least one store in every state except Rhode Island, and also has stores in Canada. And, of course, who could forget Hooters, which was founded in 1983 with wings a central feature on its menu.

This spreading of the buffalo wing was relatively slow until American Football stepped in. What happened? From 1990-1993, the Buffalo Bills made it to the Super Bowl four consecutive seasons. During this time, the media covering the team also did features on the region itself, including talking quite a bit about local food and particularly highlighting these spicy, fried chicken wings. From there, Buffalo wings saw a huge surge in popularity, including becoming a “traditional” snack to eat while watching American Football as it still is to this day. People consumed 1.35 billion during Super Bowl festivities alone.

Source: Today I Found Out

Soy Foods Linked to Fewer Fractures in Younger Breast Cancer Survivors

A new paper in JNCI Cancer Spectrum, published by Oxford University Press, is the first study to find that diets high in soy foods are associated with a decreased risk of osteoporotic bone fractures in pre-menopausal breast cancer survivors.

Breast cancer is the second most common cancer among women in the United States, with 1 in 8 women diagnosed with it during their lifetime. Many treatments for breast cancer can cause premature menopause and decrease bone mineral density. This leads to a higher incidence of osteoporosis-related fractures among survivors compared to healthy women in the same age range, and yet many factors connected to this increase in fracture risks are understudied.

Researchers here studied the impact that BMI, exercise, and soy food consumption had on bone fracture rates among breast cancer survivors. The study used data from the Shanghai Breast Cancer Survival Study of 5,042 newly diagnosed breast cancer survivors between the ages of 20 and 75. Researchers collected detailed information at enrollment, including cancer diagnosis and treatment history, medication use, dietary habits, exercise and other lifestyle factors. About 52% of women in the study were postmenopausal. Patients then had follow-up visits at 18 months, and 3, 5, and 10 years after their diagnosis to update exposure and outcome information.

Throughout the 10-year study period, 3.6% of survivors reported an osteoporotic bone fracture. Higher soy intake was associated with a 77% reduced risk of osteoporotic fractures in younger women, and exercise showed a significantly reduced risk of fractures among older women.

Consistent with prior studies, the extended use of tamoxifen, a drug that is prescribed for breast cancer patients showed a 37% reduced risk of fractures in the overall study population. Tamoxifen is a selective estrogen receptor modulator, or SERM, that causes an increase in bone mineral density. Soy based foods, which are rich in isoflavones, provide a natural SERM.

“The menopausal transition is known to be a period of high risk for bone loss, and given the relative scarcity of data related to fracture risk among younger women with breast cancer, this study marks an important contribution to this body of literature,” said the paper’s lead author, Evelyn Hsieh. “Our findings, in particular regarding the protective effects of soy food consumption provide novel insight into how future interventions can be best tailored to different risk groups.”

Source: Science Daily

Study: Sunscreen Chemicals Enter Bloodstream at Potentially Unsafe Levels

Dennis Thompson wrote . . . . . . . . .

For years, you’ve been urged to slather on sunscreen before venturing outdoors. But new U.S. Food and Drug Administration data reveals chemicals in sunscreens are absorbed into the human body at levels high enough to raise concerns about potentially toxic effects.

Bloodstream levels of four sunscreen chemicals increased dramatically after test subjects applied spray, lotion and cream for four days as directed on the label, according to the report.

The levels far exceed the FDA-set threshold which require topical medications to undergo safety studies, said Dr. Kanade Shinkai, a dermatologist with the University of California, San Francisco School of Medicine.

“It’s not like they went a little bit over,” she said. “It’s really quite high, orders of magnitude higher than that.”

However, experts are quick to say you shouldn’t stop using sunscreen because of this study. At this point, the known risk of harm from the sun’s rays exceeds the potential risk posed by these chemicals.

“I am concerned that people are going to stop wearing sunscreen,” Shinkai said. “We know ultraviolet light from the sun has very deleterious effects on the skin. It causes photoaging. It causes sunburn. And, as such, it causes melanoma and [other] skin cancer.”

Dr. Michele Green, a dermatologist with Lenox Hill Hospital in New York City, agreed.

“I think it’s confusing,” Green said. “While it’s more than the FDA recommends for their toxicology, we really don’t know what that means in terms of human health. I would not want people to stop using sunscreen based on this one study.”

Possible effects on hormones

The sunscreen study was led by the FDA’s Dr. David Strauss, and appears May 6 in the prestigious Journal of the American Medical Association, one of the nation’s leading medical journals.

Most sunscreens on the shelf use chemicals such as oxybenzone, avobenzone and octocrylene to block harmful rays. These organic chemicals absorb ultraviolet radiation and convert it into a small amount of heat.

However, animal studies have raised concerns that the chemicals, oxybenzone in particular, might disrupt normal hormone patterns in people, the FDA researchers noted in their study.

“These molecules are chemical rings, essentially, and they absorb light,” said Shinkai, who co-wrote an editorial accompanying the study. “Chemical rings are also the fundamental basis for a lot of hormones, and chemical rings tend to enter cells.”

Oxybenzone has been found in human breast milk, amniotic fluid, urine and blood, the FDA researchers said.

For its study, the FDA randomly had 24 adults apply either a sunscreen spray, lotion or cream four times a day for four days. The participants applied the sunscreen to three-quarters of their body surface.

The study took place in a lab, and the agency drew 30 blood samples from each participant over a week to see whether the chemicals in the sunscreen got absorbed through the skin.

Levels of oxybenzone, avobenzone, octocrylene and ecamsule increased in the bloodstream after sunscreen use, researchers found.

“There is definitely reason for concern, because if you think about it, any medication you buy over the counter, you would expect that everything in there has been tested, it’s safe, it’s effective,” Shinkai said. ‘This has never been proven for sunscreen.”

More real-life data needed

But it was a very small-scale laboratory study that simply shows the need for more research, said Dr. Raman Madan, a dermatologist with Northwell Health’s Huntington Hospital in Huntington, N.Y.

“While this is a starting point, the relevance of this result is unknown,” Madan said. “There needs to be further studies done to show what this really means. While it could have real-world consequences, it could very well mean nothing.”

The study also differs from real life in that people applied the sunscreen while hanging about a lab, Shinkai said.

“They weren’t doing the things people typically do when they use sunscreen,” such as swimming or working in the yard, Shinkai said. Because of this, their exposure might differ from that of everyday people.

The Consumer Healthcare Products Association (CHPA), a group representing sunscreen makers, also said it’s far too soon for consumers to have doubts about these products.

“Sunscreen manufacturers, FDA, and dermatologists are aligned on the goal of protecting the public from the harmful effects of the sun,” the group said in a statement. “Sunscreens save lives.”

CHPA said the FDA is committed to learning more about the safety of chemicals within sunscreens, however, and the new data “is consistent with these efforts.”

Options are out there

The FDA has been tussling with sunscreen manufacturers over studies to test the safety of their products, said Shinkai.

The agency has set a November 2019 deadline for manufacturers to provide safety data on their sunscreens, including evaluations of systemic absorption, the risk of cancer from the chemicals, and their effect on reproductive health, Shinkai said in her editorial.

The publication of this study might be intended to put pressure on the sunscreen industry to meet the deadline, she said.

“The FDA is a regulatory agency. It’s not a testing agency. For them to perform a research study is highly unusual,” Shinkai said. “I think that’s an important thing that suggests how concerned they were about this issue, and maybe perhaps the frustration on their part.”

People who are concerned about the safety of chemical sunscreens can opt to use mineral sunscreens, Shinkai said.

Those sunscreens rely on zinc oxide and titanium dioxide to reflect sunlight from the skin, rather than absorbing it like chemical sunscreens.

“These we know are safe,” Shinkai said of mineral sunscreens. “This is something that is evidence-based.”

Source: HealthDays

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