The Triton

Take It In

Take It In: Red, green are the colors of holiday nutrition

Take It In: by Carol Bareuther Red and green are the key colors of the winter holidays. Fresh fruits and vegetables of either of these hues provide an …

Take It In: New science busts nutrition myths

Take It In: by Carol Bareuther Pick up a magazine, click through websites, or read the latest Twitter rant or rave about food and nutrition, and the news is …

Take It In: A new way to think about leftovers

Take It In: by Carol Bareuther What should chefs do with the leftover ribs of kale, carrot tops and bruised apples? Some would throw them away. Not celebrity …

Take It In: Hot or not, peppers pack a healthy punch

Take It In: by Carol Bareuther Pop a pickled pepper in your mouth. Or, fork into a roasted red bell pepper ratatouille. Or, pep up a pair of poached eggs with …

Take It In: Certain foods can reduce skin cancer risk

Take It In: by Carol Bareuther Beautiful, bright sun is both a plus and a negative for yacht crews. On one hand, it’s this type of climate that makes for a …

Healthy food can be deadly if safe-handling is overlooked

What do chicken, turkey, cucumbers and peanut butter have in common? If you answered healthy, nutrient-dense foods, you’d be correct. After all, food is …

Take It In: Fasting beneficial, but hard while on duty

Take It In: by Carol Bareuther Fasting — the simple process of going without food for several hours or days — is a practice as old as mankind. In …

Take It In: Berries are nature’s candy

Take It In: by Carol Bareuther Berries are nature’s candy, sweet, bite-sized, the perfect hand-to-mouth food. Thanks to global supplies, the most popular …

Take It In: Let between-meal snacks raise health

Take It In: by Carol Bareuther Say the word snack and images of junk foods such as chips or cookies used come to mind. Today, the act of eating between meals …

Discover the health benefits of fermented foods

Take It In: Carol Bareuther Sauerkraut, pickles and yogurt. No, this isn’t the latest weight loss recipe. However, what each of these foods has in comment is …

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Editor’s Picks

Refit18: Show focused on refits grows 28 percent

Refit18: Show focused on refits grows 28 percent

As yachts age and yacht owners personalize them, the refit industry continues to grow. The third annual Refit International Exhibition …

Hot trip on the Hudson highlights perils of procrastination

Hot trip on the Hudson highlights perils of procrastination

By Capt. Bruce Gregory I've made 40-plus offshore passages from 50 miles to 1,500 miles in boats from 8-foot dinghies to 80-foot tugs; …

Top Shelf: The Birth of Aki-Maki

Top Shelf: The Birth of Aki-Maki

Top Shelf: by Chef Tim MacDonald Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner …

Crew Coach: Use sticky situations to stir up talk

Crew Coach: Use sticky situations to stir up talk

Crew Coach: by Capt. Rob Gannon I’d like to lay out a few possible scenarios that hopefully never come up but unfortunately could …

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