Retro-cool in the California desert: What to eat, drink and do in Palm Springs - Toronto.com

When driving to Palm Springs, you’ll know you’re almost there when you’re greeted by a crowd of windmills that look as though they’re waving you in. Soon, you’ll be cruising down sunny streets lined with palm trees, punctuated with mid-century buildings that exude as much charm as they did in the Rat Pack days.

I first visited Palm Springs for my sister’s wedding at Twin Palms, Frank Sinatra’s estate. He was among the many stars who started flocking to the area in the mid-century, drenching it in Hollywood glitz — but that’s hardly the only allure of the desert town. Today, Palm Springs continues to attract architecture buffs for its sleek and simple modernist designs that complement the landscape.

On your next visit here, you’ll want to check off the essentials — have a date shake, go on a celebrity home tour, lounge poolside under a striped umbrella — but to truly appreciate the city, explore these treasures, too.

For a lesson in mid-century art and design: Palm Springs Architecture and Design Center (300 S. Palm Canyon Dr.)

After meandering through the three-storey Palm Springs Art Museum, don’t miss the museum’s Architecture and Design Center, located just down the street in an architectural gem, of course. The classic mid-century space was designed by E. Stewart Williams (who also designed the Twin Palms) in 1961, when it was a bank. Today, it’s home to rotating exhibitions that celebrate artists whose work features the clean lines, geometric patterns and unabashed use of colour the city is known for.

For the buzziest restaurant right now: Bar Cecil (1555 S. Palm Canyon Dr.)

Bar Cecil, which opened in April 2021, continues to be booked up weeks in advance — but it’s clear why. Named after fashion photographer, painter and interior designer Cecil Beaton, the restaurant reflects its namesake’s love for creating visual excitement through a jewelry-box interior and cosy plant-covered patio. The menu is American bistro-French fusion, featuring roasted chicken (the most popular main), bread rolls with date and sage butter, and pavlova with raspberries and Chantilly.

For late-night sips: Melvyn’s (200 W. Ramon Rd.)

Hidden behind a wall of lush bushes and inside the historic Ingleside Inn, there’s the restaurant and bar Melvyn’s — a favourite among Hollywood stars in the ’50s. Here, you’ll want to do like Elizabeth Taylor and have a drink in the piano lounge. Walk past the gleaming bar towards the purple lights at the back, and take a seat beside the piano. Order a martini, and make a song request to the pianist-vocalist (think more “Come Fly With Me” than “Watermelon Sugar”).

For dressing the part: The Frippery (664 N. Palm Canyon Dr.)

If you want to blend in with the locals, you’ll need to pull out your brightest, airiest, most ’70s-inspired pieces. If you don’t have anything quite right (or even if you do) you’ll want to check out the Frippery to get an authentic retro piece. Choose one of the vintage resort dresses sourced from local estates, or select a piece from the owner’s caftan line, O’pell, made primarily from vintage fabrics. After you slip it on, all that’s left to do is choose a lounge chair by the pool and do your best to recreate your own Slim Aarons photo.

For a journey through history (and spectacular views): Tahquitz Canyon

After marvelling at the city’s mountainous backdrop, you may be inspired to get up close and personal. Head here to the base of the peaks, just a five-minute drive from downtown. Take a self-guided or ranger-led hike to learn about Palm Springs’ native plants and how the Agua Caliente Band of Cahuilla Indians used them for food and medicine. After hiking for about an hour, you’ll reach Tahquitz Falls, a 60-foot waterfall (but note: water only flows from around February to April, which makes it all the more special if you catch it).

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Drought Forcing New Arrivals in Somali Relief Camps to Eat Animal Skins - Voice of America - VOA News

BAIDOA, SOMALIA — 

Somali authorities say a record drought has created near-famine conditions in South West state. New arrivals at relief camps say they are eating animal skins to survive.

Baidoa, the administrative capital of Somalia’s South West state, is one of the worst drought-affected areas in the country. People who have lost their livelihoods due to drought arrive at relief camps every day in search of humanitarian assistance.

Sumadle, a new camp on the outskirts of Baidoa, hosts hundreds of new arrivals, mostly from the marginalized Eyle community.

Some of the Eyle walk over 150 kilometers to Sumadle after losing their livestock and harvests because of three consecutive seasons of no rain.

Iisho Mad Keer Madey, a young and pregnant mother of four, told VOA she took a difficult journey to arrive at the camp from Hawal-Barbar, in Bay region.

Madey said she and her children walked for two days and two nights to arrive at camp. She said people helped the exhausted family with a ride in an auto-rickshaw. She migrated after losing 20 goats and 20 camels because of drought, forcing her to beg to feed her children.

Habibo Ibrahim Haydar, the administrator of the camp, said the camp houses more than 300 new arrivals who have nothing to eat, and some have started to eat animal skins because they have not received humanitarian aid so far.

Two and half kilometers away there is another relief camp. Mercy Corps, an American humanitarian group, is providing the people there with water and cash to live in the camp, but it is not enough.

Residents of a relief camp in Baioda, Somalia, are seen Aug. 25, 2022. (Mohamed Dhaysane/VOA)

Mukhtar Haji Abukar, 73, arrived at the camp three days ago from the Bakol region. He told VOA he lost everything because of the drought.

Abukar said he had 60 cattle before the drought and now the only thing remaining is the animal skin he was sitting on. He said he and his family hadn’t cooked anything today or last night. It took him four days and four nights to get here from Bakol.

Abukar said this drought is the worst he has seen in his entire life.

In a trip for journalists arranged by Mercy Corps CEO Tjada D’Oyen McKenna said the situation in Somalia is dire and “beyond comprehension.”

"I met two women who had lost babies along the way and had to bury them on the roads as part of their journey,” she said. “We at Mercy Corps are providing cash to vulnerable families to buy food and other essentials and also providing water and hygiene kits to prevent disease spread.”

Somalia is witnessing one of the worst droughts in recent history. More than 1 million people have already been displaced by the drought, according to the United Nations.

The U.N. said more than 7.7 million Somalis—nearly half of the country’s population - need humanitarian assistance because of the drought.

UNICEF earlier told VOA that drought-related malnutrition has already killed 500 children in Somalia.

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Why Do I Cough After I Eat? - Common Causes, Treatment, and More - Prevention Magazine

Coughing here and there is a normal part of life. But, if you find that you’re regularly coughing after you eat, it’s understandable to wonder what’s going on there.

Turns out, there is a range of factors that could lead to you coughing after you eat and some are more serious than others. Here’s why this might be happening to you, plus what to do about it.

Causes of why you cough after you eat

There are a few potential causes of why you might cough after you eat, including aspiration, aka food “going down the wrong pipe.” Aside from that, experts say these are some of the biggest reasons why you might regularly cough after you eat.

You have a food allergy.

At baseline, a food allergy is when your body’s immune system overreacts to a food or substance in a food, according to the American College of Allergy, Asthma, & Immunology (ACAAI). In that situation, your body identifies the food as a danger and triggers a protective response, the ACAAI explains.

That can cause a slew of different symptoms, the ACAAI says, including:

• Vomiting and/or stomach cramps
• Hives
• Shortness of breath
• Wheezing
• Repetitive cough
• Shock or circulatory collapse
• Tight, hoarse throat
• Trouble swallowing
• Swelling of the tongue
• Weak pulse
• Pale or blue coloring of skin
• Dizziness or feeling faint
• Anaphylaxis, a potentially life-threatening reaction that can send your body into shock

The cough itself can be the result of spasms in your esophagus, says Ashkan Farhadi, M.D., a gastroenterologist at MemorialCare Orange Coast Medical Center in Fountain Valley, Calif.

You ate something cold.

Your digestive tract has a lot of nerves in it, Dr. Farhadi says, and cold foods like ice cream and ice water can irritate those nerves. That includes your vagus nerve, which is responsible for the regulation of a slew of bodily functions, including digestion, heart rate, coughing, and swallowing, he says. If you happen to eat or drink something cold “you may start feeling like you need to clear your throat or cough,” Dr. Farhadi says. (For what it’s worth, this can also happen when you eat something spicy, he says.) Luckily, it goes away pretty quickly.

You have asthma.

Asthma is a chronic condition that impacts the airways in your lungs, according to the National Heart, Lung, and Blood Institute (NHLBI). When you have asthma, those airways can become inflamed and narrowed in response to a trigger, making it hard for air to flow out of your lungs when you breathe out.

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That can lead to symptoms like chest tightness, shortness of breath, wheezing, and a cough, the NHLBI says. Food isn’t a common asthma trigger but some people may notice that certain foods, like those high in sulfites (a type of preservative) can trigger asthma symptoms, according to the Asthma and Allergy Foundation of American (AAFA). Those can include dried fruits and veggies, packaged potatoes, wine and beer, bottled lime and lemon juice, shrimp, and pickled foods.

“If you eat certain foods, it can activate asthma symptoms right away,” Dr. Farhadi says.

You’re dealing with reflux.

Acid reflux is a condition that happens when the contents in your stomach come back up into your esophagus, the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) explains. That can cause a slew of symptoms, the NIDDK says, including:

• Heartburn
• Regurgitation
• Chest pain
• Nausea
• Issues swallowing
• Hoarseness
• A cough

“That’s particularly true if you have a bad position after you eat,” he says, like laying down or bending over to clean crumbs off the floor. This can make the contents of your stomach more likely to move into your esophagus, causing irritation and that cough, Dr. Farhadi explains.

You have a swallowing issue.

“Some people cough because of problems swallowing—as soon as they eat, they will have trouble getting food down and may start coughing right away,” Dr. Farhadi says. There can be a range of swallowing issues, but it’s generally known as dysphagia.

Some people with dysphagia can’t swallow anything while others may experience symptoms like pain while swallowing, a feeling that food is stuck in the throat, hoarseness, heartburn, and coughing while swallowing, the Mayo Clinic says.

“Typically, if there’s a cough after eating—not while swallowing—it could be due to post-swallow residue,” says Omid Mehdizadeh, M.D., an otolaryngologist (ENT) and laryngologist at Providence Saint John’s Health Center in Santa Monica, Calif. Meaning, some saliva or food can back up in your throat and cause you to cough.

Treatment for coughing after you eat

Treatment for coughing after you eat largely depends on what’s causing the coughing in the first place, Dr. Farhadi says. If you find that you tend to cough after you eat something cold or spicy, he says this really isn’t something to stress over. “It’s just an innocent reflex,” he says.

But treatment for coughing due to allergies and asthma involves treating the underlying issue, Dr. Mehdizadeh says. Overall, Dr. Mehdizadeh recommends talking to your doctor if you find that you’re coughing after you eat after nearly every meal or if this happens every day. “Contact a doctor after a week to two weeks of this—at the most,” says Neil Bhattacharyya, M.D., a comprehensive ear, nose, and throat specialist at Mass Eye and Ear in Boston.

Dr. Bhattacharyya says your doctor will want to know when, exactly, the coughing is happening (right after you eat or later), along with whether you have any pain. And, if they suspect you have a swallowing issue, Dr. Mehdizadeh says your have you undergo testing, which can include having you swallow a liquid called barium and take X-rays of your throat.

As a whole, though, it’s important to get coughing after you eat checked out—especially if this is happening a lot.

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Korin Miller is a freelance writer specializing in general wellness, sexual health and relationships, and lifestyle trends, with work appearing in Men’s Health, Women’s Health, Self, Glamour, and more. She has a master’s degree from American University, lives by the beach, and hopes to own a teacup pig and taco truck one day.

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Is It Safe To Eat Runny Egg Yolks? Here's What Experts Say. - HuffPost

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While they're unlikely to make most people sick, there are some who should avoid runny egg yolks.

Runny egg yolks are a breakfast staple, whether you’re cooking them at home or eating them at your go-to brunch spot. But as any kid who has ever tried to eat raw cookie dough has been warned, raw eggs come with risks.

Though delicious, are runny egg yolks safe to eat? And how runny is too runny? We talked with nutritionists familiar with food safety guidelines, and here’s what they had to say.

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The risks of eating runny eggs

There are risks to eating runny eggs — namely, salmonella.

Salmonella is a bacteria that can make its way into food or water, and when it does, it can cause all sorts of unpleasant side effects like diarrhea, fever, chills and in some cases even more severe symptoms. Salmonella is significantly more common in raw or undercooked foods than it is in cooked ingredients.

The Centers for Disease Control and Prevention says any food of animal origin — like eggs, poultry, beef and fish — “has a chance of being contaminated with salmonella,” explained registered dietician Amanda Holtzer. “They conclude that it is not safe to eat any of these products if they are raw or undercooked.”

How runny is too runny?

The ultimate question in the runny yolk dilemma is just how runny is too runny?

“Here’s a good rule of thumb for healthy adults — when frying eggs, fry them for at least two to three minutes,” Holtzer said. “When you jiggle the pan, the egg whites should not jiggle, and shouldn’t have any jelly-like whites left. The yolk should either not jiggle at all, or, if you like them runny, they should have a slight jiggle.”

If you have a thermometer, make sure the egg is cooked to a temperature of 144 F to 158 F.

There are other steps you can take to make eating runny yolks safer, too.

“Proper storage of eggs can decrease the risk of being infected,” Holtzer said. “Store eggs in the refrigerator. When you’re cooking eggs, don’t leave the carton on the countertop for prolonged periods of time. As the temperature of the eggs rises, the chances of bacteria multiplying goes up.”

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If you have a thermometer, make sure your eggs are cooked to a temperature of 144 F to 158 F.

Additionally, if you’re going to eat runny eggs, it’s best to buy pasteurized eggs. “This means that before they were packaged, the eggs were slightly heated to the point that kills any dangerous bacteria,” Holtzer said. The pasteurization process, she noted, doesn’t cook the egg.

It’s important to discard eggs with cracked or broken shells, Holtzer said. If you get your eggs from a farm, make sure the shells are thoroughly washed before cooking them. Finally, wash your hands before and after handling raw eggs to prevent the potential spread of bacteria.

Who should NOT eat runny eggs

Despite the risks, most healthy people shouldn’t worry too much about eating runny yolks. “While certainly at a greater risk for foodborne illness, runny yolks are typically safe to eat,” noted registered dietician Kylene Bogden, a co-founder of FWDfuel. “The only individuals we ask to refrain from eating runny yolks are those pregnant, children under 5 years old, and those with a compromised immune system.”

In general, as long as you’re not immunocompromised, you can feel pretty safe about eating runny eggs. Just make sure to take all the precautions.

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Eat, play, and relax at the Casino Lac-Leamy - Ottawa Tourism

Looking for a complete entertainment destination where you can indulge in great food, exciting gaming, live performances and more? Head to the Casino Lac-Leamy located just a 10-minute drive from downtown Ottawa in Gatineau, Québec! It’s open 24 hours a day and parking is free!

Culinary delights

You’ll find everything from quick snacks to gourmet meals at the Casino. Fill up on comfort food such as poutine, gourmet burgers and rotisserie chicken at Banco Bistro. Enjoy a simple meal such as a sandwich or pizza while lounging around the Hilton Lac-Leamy pool at TGV. Or indulge in seafood and other grilled fare with a lake view at Arôme. 

Live entertainment

Bar 7, located on the gaming floor, is an inviting spot to sit back and have a drink, or let loose and party! The dance floor comes alive when free live bands and DJ performances pump up the volume Thursday through Sunday evenings.

Luxury lounge

Visit Bacchus for a warm and refined atmosphere complete with a small cigar lounge and adjacent smoking room. Bacchus is open Wednesday to Sunday evenings.

Top theatre

Don’t miss great shows at the Casino’s on-site, full size performance venue, Théâtre du Casino. Catch some of your favourite stars from yesterday and today, including popular comedians such as Véronic DiCaire, classic musical acts such as Honeymoon Suite, and tributes to artists such as the Blues Brothers, Alan Jackson and Gather Brooks.

Gaming fun

The Casino Lac-Leamy is full of non-stop play options! Try your luck at the wide selection of slot machines; join a table game of Baccarat, blackjack, poker or roulette; and check out the interactive table games with a live host.

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Yes, families with kids can eat for less — but it requires a little advance planning - Niagara Falls Review

Even without the added pressure of foodflation, thanks to back-to-school gear this can be an expensive time of year for parents.

We asked a small panel of registered dietitians for advice on cutting back on at least one expense, namely food. Can it be done without sacrificing nutrition? Good news: Our RDs were unanimous in their advice that we can eat well for less. Even with kids.

Of course, it requires a little advance planning. But that’s not nearly as time-consuming as most people think.

“I think it’s more about having the will to organize more than finding the spare time,” said Christine Hooper, a Toronto dietitian who specializes in irritable bowel syndrome at her practice, the Butterfly Effect. “What’s really important is to think about it a little in advance, so that every day isn’t a new struggle.”

Those of us who love spontaneity and/or have commitment issues will be relieved to hear that meal plans don’t need to be carved in stone. In fact, registered dietitian Emily Tam said that, since some of her clients find sticking to a really detailed plan stressful, it’s best to build in flexibility.

“Deciding in advance what you’ll cook and eat for, say, three dinners in the upcoming week can be enough of a structure to feel helpful,” she advised. “And you’re not as boxed in as if you’d planned every meal, so if you get home from work later than expected one night and would rather get takeout or come across a really great reduced-for-quick-sale deal at the grocery store, you can change your plans.”

The reason planning ahead saves most people money is simply because you’re carving out a little time to think about your budget before you hit the store. Few people are great at doing math on the spot (although all our dietitians advise paying attention to the unit price when shopping) and impulse purchases are a real thing.

Meal planning leads to grocery lists and, if you’re ready to unlock an even greater achievement, some advance meal prep.

“I recommend meal prepping and batch-cooking to everybody, even busy people,” said Stephanie Varriano, an RD and certified diabetes educator. “I mean, we’re all busy, but it’s just a matter of finding that extra few minutes once a week to prepare, say, all the snacks for the kids for the whole week. That can really make a difference and keeps them from grabbing a bag of chips or something like that in the afternoons.”

So long as you don’t serve up your crudité with guacamole (see Dr. Oz, who is making Twitter crazy with his terrible ideas about including asparagus and salsa on veggie plates), it’s always cheaper and better for you to have chopped carrots and simple dips ready to go than buying ultra-processed convenience food. Hooper points out that a dip can be as simple as yogurt, lemon and a little seasoning, which takes practically no time at all and can be done in advance.

Varriano adds that batch-cooking can also help people take advantage of seasonal price differences and sales, since you can make a big veggie stew or lasagna when things are fresh and in season, then freeze it. Although that seems time-consuming, in the long run it’s actually a time saver. You’ll be busy next month, too. And you’ll still need food.

“I like to think of it like ‘I’m going to mess up the kitchen all at one time,’” said Hooper, who recommends doing this for anything that won’t spoil: snacks, dips, school lunches and, most important of all, breakfast.

“Obviously mornings are often a hurried and rushed affair, so a great idea is making a big batch of frozen smoothies,” she said. “You can sneak all sorts of healthy stuff in there, even vegetables. Thawing them out and adding some frozen berries and cereal only takes a few minutes. And then they’re out the door, and they’ve had some fruit and some healthy fats.”

Hooper’s a big advocate of stealth nutrition. She said it’s easy if you’re willing to bake. Snacks can be made healthier by adding (highly affordable) legumes to recipes, such as chickpeas to chocolate chip cookies and black beans to brownies.

High-fibre, protein-rich and low-cost, beans are practically magical since they can help cut costs for practically any meal.

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“The price of animal proteins has gone up significantly,” said Toronto RD Sana Motlekar. “So if a recipe calls for a certain amount of, let’s say, ground meat, you can use lentils in place of, say, half of the meat. You’re still able to meet your protein requirements, but you can get two or three meals out of that same amount of meat.”

And what about all those wasted school lunches? The best way to get your kids to actually eat their box lunch is to pack stuff they like. And the best way to do that is to get the kids involved in everything from planning to prep.

“It might seem like a bit of a time investment now, but a lot of kids really like to feel like they get to make some of the decisions,” said Hooper. “There’s always going to be trade-offs between the time you’re willing to spend and your will to organize in advance, versus nutritional value and cost.

“You’re not going to get away from that conundrum.”

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