Lifestyles: Columnists

Oct. 14, 2014 @ 10:10 AM

Matthews: Scent of an autumn

Even though it was a dog biscuit, anything that smells that good baking has got to taste amazing, right?

Well, we’ll see.

Y’know, I should probably back up a bit here.

 

Oct. 14, 2014 @ 09:48 AM

Shampoo-resistant lice succumb to Listerine

Q. I have two daughters, ages 6 and 11. My oldest daughter brought home head lice, and it was a nightmare. Over-the-counter lice shampoos did nothing.


Oct. 10, 2014 @ 04:18 PM

Greenberg: At the Nasher, Miró’s ‘ideas in motion’

Outside the Joan Miró (1893-1983) exhibition is one of the artist’s sculptures, “La Caresse D’un Oiseau” (“Caress of a Bird”), 1967, on loan from the Nasher Sculpture Center, Dallas. The wall text tells us the green body is made from an ironing board, the head from a straw hat, the stomach from a tortoise shell and, in the back, two bocce balls sit where the buttocks might be. A bird perches at the top. This cast metal statue began with found objects and recalls, among its artistic ancestors, Picasso. It is a jaunty figure, inviting and whimsical, and promises colorful and fun art.  


Oct. 07, 2014 @ 02:48 PM

Graedons: Halting chronic migraines with a gluten-free diet

Q. Reading your column provided me with life-changing information. I am now 56. As a child and into my late teens, I endured chronic belly pain. Despite many tests through the years, no diagnosis was established.


Oct. 07, 2014 @ 10:16 AM

Mauer: The joy of slow cookers

Slow cookers may be slow, but their virtue lies in having a dinner entree ready when we arrive home from work. What I began to wonder was, during the process of getting everything ready for the slow cooker was when does anyone have the time to do what I was doing; certainly not at 4:30 in the morning before heading off to the office? My advice, prep the ingredients the night before and refrigerate them; just don't put a crock from the refrigerator right to the cooker; let it come to room temperature first.

 

Oct. 07, 2014 @ 09:56 AM

Matthews: Tastes like chicken

I’ve always felt that there are two kinds of people who frequent tea parties (not counting little kids and their guests drinking imaginary tea out of thimbles).

First, genteel ladies and gentlemen who like to get dressed up, and be around other fancy types. I don’t know a whole lot of those people; I mainly hobnob with the sweat suit set.

 

 


Sep. 30, 2014 @ 10:10 AM

Matthews: Heidi and enchiladas

The sad, grubby little clipping had been stuck on the fridge forever.  I’d torn the recipe from some magazine months, or even a year ago.


Sep. 27, 2014 @ 11:15 AM

Graedons: Acetone breath from a high-fat ketogenic diet

Q. I have been reading about the advantages of a ketogenic diet to lose weight and control blood sugar. I tried this in the past. I lost fat and felt healthy, but I had horrible acetone-smelling breath. This was even mentioned in my student evaluations -- not a good thing for a professor. Is there any way to avoid this?


Sep. 25, 2014 @ 11:21 AM

Greenberg: Many cameras, many visions at the Ackland

“Photography is a problem,” said Peter Nisbet, interim director and curator of the new photography show at the Ackland Art Museum. At the press preview, he talked about the deluge of photographs that will not stop. Everyone takes pictures, he said, and for a museum which has the biggest photography collection in the state, the question remains, is it art and which images are worth preserving? With that said, Nisbet introduced a show filled with 150 photographs chosen from more than 500 that have been collected in the last 10 years.


Sep. 23, 2014 @ 08:48 AM

Matthews: Worth it, salt

“But it wears out the pasta pots!”

That was the Newtonian-level reasoning behind Olive Garden’s policy of cooking pasta in unsalted water.


Sep. 23, 2014 @ 08:39 AM

Mauer: A new twist on pasta

I've loved pasta since my first serving of mac and cheese.
My love affair has been on hold for a bit since my path for the past three months has been avoiding sugars and refined carbs and ... well ... macaroni's a refined carb.
Of course, that's not a surprise. Almost 20 years ago Molly O'Neill wrote "Bye-bye, pasta. It's been fun," in The New York Times. As she sadly waved goodbye, she explained that even though a calorie is a calorie, if you are pre-diabetic (which in 2012 meant 86 million Americans age 20 and older), your body handles refined carbs by efficiently processing them into fat for a future famine.


Sep. 18, 2014 @ 11:01 AM

Greenberg: At 60, Durham Art Guild on sound footing

Sixty years is a long time to keep a volunteer organization going, but the Durham Art Guild has prospered;  the artist members ply their trade as professionals and the exhibitions provide a platform rarely found in any community, much less one the size of Durham. This year the show of 89 objects by 67 artists is exceptional; there was more work submitted than last year and the gallery looks better than it ever has. Katie Seiz, executive director of the guild and the person responsible for day-to-day operations, deserves a huge round of applause.


Sep. 16, 2014 @ 10:59 AM

Graedons: Ice addict hospitalized due to anemia

Q. I am addicted to ice and eat big cups of it daily at both work and home. I compulsively fill the ice trays when they seem a little low.


Sep. 16, 2014 @ 09:22 AM

Matthews: The untitled Joe Cuffy project

In high school, there was a guy named Kenny Brite. He was one of those old geezers that sit around the general store spinning yarns, only in a teenager’s body. 

 

Sep. 11, 2014 @ 10:14 AM

Greenberg: Remembering Chicquor’s work at NCCU

Isabel Chicquor (1943-2011), a highly trained artist, taught studio art for 30 years in N.C. Central University’s art department. This month, the university’s museum is honoring her with an exhibition of her paintings and photographs. The 49 images are part of a recent gift from Chicquor’s family to the NCCU Art Museum. The show includes early drawings in charcoal and pastel; the rest are photographs.