David Jackson reflects on the passage of time, watching himself on a mid-century television set as much younger David promotes the importance of fiber. This is from his first cooking show 35 years ago. The message is similar. Only the messenger has changed, which in point of fact makes a high fiber message all the more vital.The tasty menu includes Davids delicious almost chicken soup, so loaded with hearty, healthy and fresh vegetables and beans that theres almost no room left for lean, skinless... [see more] chunks of chicken breast. Then theres his adaption of a Middle Eastern classic, tabbouleh with artichoke. By adding this fibrous and flavorful vegetable, the equation is improved: fiber + fiber = delicious!Hungry viewers are also in store for an informative segment on The Sources of Dietary Fiber, followed by Elizabeths Second Helpings segment, which further informs viewers as to why more fiber in food is vital as we age. Wrapping up the episode, David goes back to his hideaway in the Outer Hebrides to work up a good sweat cutting peat for his Earn What You Eat Segment. Hebridean peat, which is fuel rather than fodder, is 4,000 years of accumulated grass and heather compressed into Scottish firewood.
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.