Ashten Hejke, 6, enjoys a slice of banana bread during a celebration for the 40th-anniversary of the Expanded Food and Nutrition Education Program last Thursday at the University of Wyoming Cooperative Extension Service in Casper. (Dan Cepeda, Star-Tribune)
Natrona County High School cafeteria worker Kathy Proctor serves food to students during lunch hour Friday. Photo by Ryan Soderlin, Star-Tribune
Nutrition expert Emily Ventura watches Anita Fuentes make a fried chicken dinner. (Los Angeles Times photo by Lawrence K. Ho.)
Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich. Photo by Ken Burris / Eating Well Inc.
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Photo by Ken Burris / Eating Well Inc.
This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful antioxidants. Getting plenty of antioxidant-rich foods makes sense for active people, since free radicals are produced any time the body’s cells process oxygen.Photo by Ken Burris / Eating Well Inc.
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