A food aficionado: Crave: Mad for Chicken

Calamari with spicy mayo, chipotle mayo and ketchup. IMAGE COURTESY OF ANNA ING

This summer, Boston’s Chinatown welcomed its first Korean-style fried chicken restaurant, Crave: Mad for Chicken. Housed in former conveyor-belt sushi joint Enso, the Boston Crave is similar to the franchise Bon Chon, which first introduced the twice-fried technique for extra crispy chicken with hand-brushed sauce. Crave, however, distinguishes itself through the use of all natural, farm-raised and hormone-free chicken at its establishment. Upon entering, the décor is slick and chic. There is a bar area to the right of the front of the restaurant. The dining area is divided up into sections for smaller and larger parties. Crave was working … Continue reading

Food allergy in non-food items

By DR. JOHN LEUNG AND REBECCA STANSKI, TUFTS MEDICAL CENTER Although an allergic reaction is usually due to contact or accidentally eating the food, there are non-food items that can contain food ingredients that can cause an allergic reaction. These include cosmetics, lotions, medications and more. Why is there food in medications? Excipients are all substances found in medications other than the active ingredient(s). They are added to aid the manufacturing process, to enhance the stability of the product, or to make the product more appealing to the patient. Sometimes excipients come from foods, which can potentially be dangerous for … Continue reading

A food aficionado: Lady M

Framboise a la creme from Lady M. (Image courtesy of Anna Ing.)

By Anna Ing (吳家儀撰寫) Based in New York, Lady M is famous for its signature mille crêpe cakes, making it a must-go destination for dessert lovers. Lady M started out catering its beautiful cakes in 2002 to top restaurants before opening its first location on the Upper East Side on 78th Street and Madison Avenue. It expanded to a second New York City location in 2012, with another New York location opening in 2013, a boutique in Los Angeles and two locations in Singapore. This year hailed the opening of five locations in South Korea. Mille (thousand in French) crêpe … Continue reading

Feed your head : Protecting our aging brains with diet

Sponsored by Harvard Pilgrim Health Care’s Eastern Harmony program Grace Slick said it and she had it right. Neuroscientists now believe we can significantly boost our chances of maintaining a healthy brain well into old age. Just ask Gary Wenk, professor of psychology, neuroscience and medical genetics at Ohio State University. Dr. Wenk wrote the book, “Your Brain on Food,” and is at the forefront of growing evidence showing that dementia can be deterred or even prevented by eating the right foods and living well. Like drugs, food is made up of chemicals. As with medicine, everything we eat has an … Continue reading