In the April issue, Food Insight published a feature in honor of Mother’s Day in which IFIC Foundation staff members shared what food and nutrition words of wisdom our moms and grandmothers shared with us that we still practice today. Father’s Day is now approaching and with it, warmer weather. As we break out the grill for the first al fresco meal of the season, it seemed fitting to recognize all the dads, stepdads, grandfathers and other father figures for their influence on our grilling skills!
In fact, there are important food safety components to grilling, including cooking meat to a safe internal temperature, and properly storing and refrigerating leftovers. In addition, most foods that can be roasted or sautéed can also be grilled, including fruits and vegetables, adding new and exciting flavors to traditional grill fare.
This month, enjoy your first (or tenth) barbecue of the season and pick up a tip or two from the IFIC Foundation Dads. And, invite your dad over for a cookout on Father’s Day on June 21!
|Liz Caselli-Mechael and her dad, Fahmy Mechael|
Liz Caselli-Mechael: My dad taught me that a good marinade is essential for great grilling. My current favorite is a blend of onion, apple juice, and soy sauce, plus some (secret) spices! (See the Food Insight blog post on safe marinating!)
|Lindsey Loving and her uncle, Chris Bonsignore|