PROGRAM DETAILS

Food Over 50

Dietary Fat: The Good, the Bad & the Necessary

Series host David Jackson prepares two exemplary recipes in the studio kitchen. First, a low fat open-face burger and then grilled ahi tuna steak with herbaceous olive oil sauce, both illustrating how easy it is to cut saturated fats, emphasize healthier mono-unsaturated fats and not lose a speck of flavor in the process.David visits Thom Curry, owner of Temecula Olive Oil Company. Thom is on the board of the California Olive Oil Council and a member of the C.O.O.C. Certification Tasting Panel. He...
[see more]
  • program length: 30 minutes
  • episode #108

Friday, September 21 at 3:00 pm on 12.1


additional airdates

  • Sunday, September 23 at 3:00 pm on 12.1
  • Saturday, October 20 at 7:00 am on 12.2

upcoming episodes


past episodes


series description

The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing. Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland. The series also provides viewers with their own personal nutritionist. During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.