Autism awareness Understanding the spectrum and the importance of accountability

Autism awareness has grown significantly over the years, but misconceptions persist—misconceptions that often do more harm than good. Many people mistakenly believe that behaviors such as aggression, elopement (running away), or inappropriate touching are inherent to autism. Others believe that children on the spectrum must be shielded from discomfort rather than taught how to handle real-world challenges.

These ideas are not just wrong—they can prevent children from developing the skills they need to succeed. Autism is a spectrum of traits, but it is not an excuse for inappropriate behavior, nor a reason to avoid necessary challenges. The focus should be on teaching, adapting, and reinforcing accountability, not on allowing harmful behaviors or reinforcing sensitivities through over-accommodation.

Misconception 1: Everyone is “somewhere on the spectrum”

Many believe that autism exists on a linear scale, with individuals falling somewhere between “mild” and “severe.” The reality is that autism is a collection of traits that everyone exhibits to varying degrees—but simply having some traits does not mean someone is autistic.

For example, some people—both autistic and neurotypical—may do the following:

  • Struggle with social cues and understanding personal space.
  • Prefer routine and predictability over change.
  • Have sensory sensitivities (e.g., loud noises, strong smells, certain textures).
  • Experience intense focus on specific interests.

The difference is that for individuals diagnosed with autism, these traits become so extreme that they interfere with daily functioning—affecting communication, independence, and relationships. Simply having traits that overlap with autism does not mean that a person is autistic.

This distinction is important because it shifts the focus from labeling individuals as “on” or “off” the spectrum to identifying specific challenges and providing appropriate support.

Misconception 2: Aggression, elopement, and inappropriate touching are part of autism

One of the most damaging myths about autism is that behaviors like aggression, running away (elopement), and inappropriate touching are symptoms of autism itself. This is false.

  • Autism does not cause aggression.
  • Autism does not cause a child to run away.
  • Autism does not cause inappropriate touching.

These behaviors occur because of a lack of boundaries, structure, or consequences, not because of autism. When neurotypical children hit, touch people inappropriately, or run away, they are corrected and disciplined. However, when an autistic child exhibits these behaviors, many parents and educators wrongly excuse it, saying such things as “He can’t help it—he’s autistic”; “She doesn’t understand—she’s on the spectrum”; or “There’s nothing we can do.”

This excuse-based mindset allows these behaviors to continue unchecked. Instead of reinforcing self-regulation, accountability, and appropriate alternatives, it sends the message that autistic children cannot control their actions—which is not true.

Misconception 3: Sensory sensitivities should be avoided, not overcome

Another damaging belief is that children on the spectrum should be shielded from any discomfort rather than taught how to handle real-world challenges. Over-accommodation reinforces sensitivities, rather than helping a child adapt.

Every baby is startled by loud noises and unexpected sounds. A child on the spectrum may have a more extreme reaction, but the brain is capable of desensitization through repeated exposure. The key is gradual, controlled desensitization—not avoidance.

Real-Life Example: Desensitization vs. Accommodation

One child struggled with the loud sounds of a car wash and public restroom toilets. Instead of avoiding those situations:

  • Her mother took her through the car wash repeatedly until she no longer cried.
  • Her father spent hours in public restrooms flushing toilets until she no longer reacted.

Some may view this as punitive, but it was actually a critical step toward her functioning in the real world. Had the parents avoided car washes and public restrooms, she would have continued to experience severe distress whenever faced with those unavoidable noises. Instead, through consistent exposure, her brain adapted.

Why Over-Accommodation Is Harmful

 

Many parents immediately remove the triggers (using noise-canceling headphones, avoiding public places, limiting activities). While this may seem helpful in the short term, it reinforces avoidance behavior and makes the world feel even more overwhelming as the child grows older.

  • If a child is never taught how to handle loud environments, they may struggle with shopping malls, airports, movie theaters, and concerts.
  • If a child is always given special accommodations instead of learning coping strategies, they may struggle with workplace expectations and social relationships in adulthood.

The goal of early intervention should be helping children adjust to the world, not reshaping the world to eliminate every challenge.

The Key to Success: Accountability and Exposure, Not Excuses

Autism affects each individual differently, and some children require extra instruction and reinforcement to develop social and emotional regulation. However, this does not mean they are incapable of following rules or learning to cope with discomfort.

  • Aggression should be addressed through emotional regulation strategies, communication alternatives, and immediate consequences.
  • Elopement should be handled with structured transitions, visual schedules, and direct instruction on safety awareness.
  • Inappropriate touching should be corrected with clear social skills training and reinforcement of personal boundaries.

If a child acts out, the behavior should not be excused—it should be corrected and replaced with an appropriate alternative

Final Thought: The Goal Is Independence, Not Excuses

True autism awareness isn’t about labeling behaviors as part of a diagnosis—it’s about recognizing that every child is capable of learning, growing, and improving when given the right tools.

By shifting the conversation away from excuses and avoidance and toward structured teaching, self-regulation, and accountability, children on the spectrum are given the best chance for success—not just in school, but in life.

Dr. Lance Fein is the executive director of AEF Schools. AEF helps students build the skills they need to thrive academically and in life. With a curriculum designed to enhance cognitive, social, and life skills, AEF goes beyond academics to ensure that each student gains the confidence and independence needed for long-term success. To learn more, visit www.aefschools.com

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Understanding culinary lingo

Braise, broil, poach, simmer: What does it all mean? Following healthful recipes is easier if you understand cooking vocabulary. Whether you are new to the kitchen or just need a refresher, understanding the basics of common cooking techniques will help you navigate through recipes and get healthy meals on the table with ease. From slicing to steaming, here is how to talk the talk in the kitchen.

The Bs, Cs, and Ds of Cooking

  • Bake:type of dry-heat cooking—food is cooked using the hot air surrounding it, usually in an oven
  • Barbecue (grill):type of dry-heat cooking—to roast or broil food over a source of heat like charcoal or hardwood fire
  • Boil:type of moist-heat cooking—a liquid is brought to a boil, and food is cooked in it
  • Braise: to brown, then simmer slowly over low heat in a small amount of liquid in a covered pot, on the stove or in the oven
  • Broil: to cook using a direct heat source, usually under a heating element in the oven, but it also can be done over the flame of a grill
  • Chop:to cut food into smaller pieces of no particular size or shape
  • Deep-fry:type of dry-heat cooking—cooking food by submerging it in hot oil
  • Dice:to cut foods into uniform, square pieces
  • Dry-heat cooking: methods that use hot air, the heat from a pan or grill, or hot fat to cook foods

From G to Ps & Qs

  • Grate:to create small (fine or coarsely shredded) pieces by rubbing food against a serrated surface
  • Mince:to cut food into very small pieces
  • Moist-heat cooking:methods that use water or liquids such as broth to cook foods
  • Panbroil:to cook uncovered in a preheated skillet without added fat or water
  • Poach: type of moist-heat cooking—to cook gently in simmering liquid
  • Quadriller:to make a crisscross pattern on the outside of grilled or broiled food

R to Z

  • Roast:type of dry-heat cooking—to cook uncovered with dry heat in the oven or in a fire
  • Sauté:type of dry-heat cooking—to cook quickly in a small amount of fat
  • Simmer:type of moist-heat cooking—cooking food in a hot liquid that is bubbling but not boiling
  • Slice:to cut through or across into slices, generally of uniform size
  • Steam:type of moist-heat cooking—to cook a food over boiling water with the steam heat, or wrapped in foil or leaf (such as banana leaves) packets over boiling water or on a grill
  • Stew: to cook in a liquid, in a tightly covered pot over low heat
  • Stir-fry:to cook small pieces of food over high heat, stirring continuously—generally with only a small amount of oil
  • Zest:to scrape the outer rind of a piece of citrus fruit for flavoring

Be in the Know

Knowing these culinary techniques can help to bring out the flavor of foods without adding a lot of extra ingredients or calories. The healthiest cooking methods require only a little amount of fat:

  • Sautéing and stir-frying use a small amount of oil, compared with frying or deep-frying.
  • Steaming helps foods retain more nutrients, because they are not soaking in water, as is the case with boiling.
  • Grilling also can influence the flavor of foods, but it’s important to avoid charring them, which occurs when foods turn black.
  • Marinating meats and vegetables prior to grilling can help add flavor and keep them moist.

And remember, cooking all foods at the appropriate internal temperatures is important, regardless of how the food is prepared!

 

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Local Easter brunch and Passover meals

Spring is in full swing, bringing with it festive celebrations and, of course, delicious food! Whether you’re searching for the perfect spot for Easter brunch or for a place that prepares traditional Passover meals, here are some wonderful local dining options to make your holiday celebrations extra special.

Easter Brunch

Tap 42

Known for its lively atmosphere and craft beer selection, Tap 42 serves up a delicious brunch menu featuring favorites like chicken and waffles and truffle-infused mac and cheese.

The Original Pancake House

A go-to spot for breakfast lovers, this classic eatery is famous for its fluffy pancakes and hearty morning staples—perfect for a relaxed Easter brunch.

First Watch

If you’re in the mood for a fresh and health-conscious brunch, First Watch offers a variety of options, from traditional favorites to innovative dishes made with wholesome ingredients.

Farmhouse Kitchen

This cozy farm-to-table eatery specializes in organic, locally sourced brunch dishes, from avocado toast to decadent French toast, making it a great Easter brunch choice. 

Passover Meals

Aroma Kosher

Aroma Kosher offers a delicious selection of Passover meals, featuring traditional favorites like matzo ball soup, tender beef brisket, and crispy potato pancakes. Whether you’re dining at home or hosting guests, their takeout options make celebrating Passover easy and enjoyable.

Ben’s Kosher Delicatessen—Boca Raton

A go-to spot for authentic Jewish cuisine, Ben’s Kosher Delicatessen offers Passover meal packages with all the traditional fixings, making it easy to enjoy the holiday without all the prep work.

Fooderie—Coral Springs

This local kosher grocery store provides a wide variety of Passover essentials. It’s a great option for those looking to prepare their own holiday dishes while ensuring that everything meets kosher-for-Passover standards.

Grove Kosher Market

Grove Kosher Market is a one-stop shop for all your Passover needs, offering a wide selection of kosher-for-Passover groceries, prepared meals, and specialty items. Whether you’re cooking from scratch or looking for ready-to-eat dishes, they provide high-quality options to enhance your holiday celebration.

No matter how you celebrate, there are plenty of great local spots to make your holiday meal feel special. Whether you’re enjoying a festive Easter brunch or a meaningful Passover dinner, you’ll find delicious food and a welcoming atmosphere to share with the people who matter most.

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From Ironman to Centenarian – A Bodybuilder’s Legacy

A lifetime commitment to physical fitness, healthy and drug-free living and a passion for bodybuilding has paid off for Parkland resident and WWII veteran, Andrew Bostinto, as he celebrated his 100th birthday on Jan. 11 by – what else – doing what he loves – working out at the gym.

His long and fulfilled life is defined by two passions – his three years spent in the army in the 101st Regiment, 26th Infantry – and his years devoted to bodybuilding.

In 1979 he founded the National Gym Association (NGA) a not-profit organization that supports the philosophy of natural strength training and bodybuilding with a mission to encourage drug-free athletes and is still active today.

He was the first in the industry to develop a personal trainer’s fitness certification program and in 2006 co-authored, “Become Your Own Personal Mental Fitness Trainer.”

He was friends with other well-known body-builders (or, as they called them at the time, muscle-men) Arnold Schwarzenegger, Lou Ferrigno and Jack LaLanne and in 1977, won the title of Senior Mr. America, at Madison Square Garden.

In 1963, Bostinto opened his own gym, the Olympia Gym and Health Club, in Queens, N.Y.

He lectured at Queens College on exercise and nutrition and personally trained many well-known celebrities, including Cyndi Lauper, Regis Philbin, Al Pacino during filming of the 1993 film, “Carlito’s Way,” and his favorite, Patrick Stewart from “Star Trek:  The Next Generation.”

He officiated at numerous national and international events, such as Mr. Olympia 1970-1971, and was a guest on many local New York television shows discussing physical fitness and bodybuilding.

In May 2025, he plans to earn the title of the “World’s Oldest Bodybuilder” for the Guinness Book of World Records in a competition in Deltona, Florida.

“Andy is still in great shape,” says his wife of 34 years, Francine Bostinto, 67, who is the current president of the NGA.  The couple, who met at Jacob Riis Park beach in Brooklyn, has been together 44 years and have one son, Dillon, 27, together.  Andrew Bostinto has a son (now deceased) and daughter from a previous marriage.

Aside from some knee and balance issues, Francine Bostinto jokes, “I take full credit for his longevity; this is what happens when you marry a much younger woman.”

Looking more like 75, than 100, Bostinto says when her husband wears his hat and medals, people mistake him for a Vietnam-era veteran, not a WW II veteran.  With smooth skin and no wrinkles (his mother lived to 99), Bostinto says her husband is a “good talker,” likes to watch TV, go grocery shopping and likes to cook eggs, pasta and burgers.

For Francine, he cooks her favorite pasta dish, pasta with green peas.

He doesn’t follow a special diet but his wife says he has a good metabolism and eats mostly anything.

In Joe Bonomo’s 1943 book, “Body Power,” Bostinto was called “one of 20 of the world’s most perfect super-strongmen,” and in 1972 at the age of 46 was featured in the magazine, “Muscle Training Illustrated,” where he talked about his diet and training regimen of leg presses, bench presses, parallel dips, sit-ups, shoulder, triceps and lat reps.

In December, the couple returned from a trip to Belgium, Luxembourg and Germany on the 80th anniversary of the Battle of the Bulge, (“the greatest American battle of the war”), Hitler’s last major offensive against the Western front, which paved the way for a Allies’ victory.

“This was the most meaningful event of my life,” says Bostinto about the experience, where he and other returning veterans, Louis Brown, Ed Cottrell, Jack Moran and Lester Schrenk, all of whom are between 99 and 102 years old, were treated like royalty and returning heroes.

“Going with Andy on this trip is the best decision I ever made,” says Francine Bostinto.  “These countries laid out their red carpet for these American veterans.”

Organized by Boston police officer and Iraq and Afghanistan War veteran, Andrew Biggio, author of “The Rifle,” Biggio is the founder of Boston’s Wounded Vet Run, New England’s largest motorcycle ride dedicated to severely wounded veterans.

Inspired by nostalgia and to honor an uncle and namesake who lost his life fighting in WWII, Biggio bought a 1945 M1 Garand Rifle, the most common rifle used in WWII, and had a neighbor, a WWII veteran, sign it.

This launched him on a mission to find the remaining WWII veterans and have them sign his rifle and tell their stories in his book.

Funded in part by a GoFundMe campaign which raised $32,814, Biggio, organized the trip to bring the American veterans back to the site of the battle in Bastogne, Belgium.

He told the Boston Herald in December, “What was important about this is that there isn’t going to be a 90th anniversary for these guys, same thing for D-Day. This was the last big anniversary for a big number of them.”

According to statistics from the Department of Veterans Affairs, fewer than 1 percent, or roughly 66,000, of the 16.4 million Americans who served during WWII are still with us today.

“We’re both so grateful to have had this opportunity,” says Francine Bostinto, where in a whirlwind week, they met the king and queen of Belgium, the duchess of Luxembourg, Senator Bob Graham of Florida, the mayor of Bastogne and other dignitaries, Helen Patton, the granddaughter of General George Patton, actors from the film, “Band of Brothers,” took part in a parade, visited a castle and the Bastogne War Museum and met with many locals, who Francine Bostinto says were “profusely grateful” to the Americans.

“It was “overwhelming” Andrew Bostinto says.  “There was so much gratitude.”

He was particularly moved by the fervor of little kids who waited in long lines and turned out to shake his hand and buy an autographed copy of “The Rifle,” which he and the other veterans signed for more than five hours.

In a post from Facebook on Dec. 15, reflecting on that day, Francine Bostinto writes, “Wherever we go, people applaud and bring gifts.”

They also visited Wereth, Belgium and a memorial to 11 American Black soldiers from the African American artillery battalion, a segregated unit, who were tortured and massacred by German SS troops on Dec. 17, 1944, in an event known as the “Werenth 11 Massacre.”

They appeared on the front page of many local publications, including the German newspaper, “Bild,” (“Der Terminator und der U.S. Veteran (99)” with the sub-heading, “Arnie Owes his Career to this Friendship.”

“I think the Belgian people remember tremendously,” Biggio says in a video post. “They crowd the streets, they crowd the museums so that we can’t even walk because they just want to get a glimpse of an actual WWII veteran who liberated them.”

“They’re taught at a very young age that these guys are superheroes,” he says.  “Most of them want autographs to keep and to wear on their jackets.”

Being a hero was not on Bostinto’s mind, but being focused and methodical was.

Training since the age of 13, Bostinto still works out on the treadmill and does weight training, including his favorite lat pull-down, five days a week at the Planet Fitness in Coconut Creek.

The self-described, “very analytical, very organized and very disciplined” bodybuilder and veteran who was born on the Lower East Side of Manhattan and grew up poor in Brooklyn, shares the wisdom he’s garnered over a productive and meaningful century of life.

“Know yourself,” he says.  “Know your priorities and your values and who you are innately.”

Nolan McMurry, 25, the manager at Planet Fitness and a self-described “WWII fanatic” says, “As a WWII veteran, Andy is a piece of living history.  I’m honored to know him and always enjoy hearing his stories about his time serving overseas.”

McMurry says the gym plans to mark Bostinto’s birthday with cake and a celebration.

“Andy had an amazing career as a professional bodybuilder and with founding the NGA and he’s still dedicated to helping people, working out and staying fit,” he says.  “He always has interesting stories to share and I always learn a lot from him.”

“He’s one of a kind and truly a living legend.”

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25 heart-healthy eating tips

February is American Heart Month, a time to pay special attention to understanding, preventing, and treating heart disease. Certain foods can lower your risk of heart disease or help to manage it, while other foods may increase your risk. Try these tips for preparing heart-healthy meals.

Choose Healthier Types of Fat and Cooking Methods

  • Use small amounts of oils, such as canola and olive, in recipes and for sautéing.
  • Make your own salad dressings with olive or flaxseed oil.
  • Blend mashed avocado into dips, or use small amounts to add flavor to dishes.
  • Try different ways of cooking foods, such as baking, broiling, grilling, steaming, and poaching, to add variety.

Eat Foods Containing Omega-3 Fatty Acids

  • Add walnuts to cereal, salads, or muffins. Try walnut oil in salad dressings too.
  • Eat two 4-ounce portions of fatty fish each week. Some options include salmon, lake trout, canned light tuna (in water), mackerel, and sardines.
  • Some chickens are given feed that is high in omega-3s, so their eggs will contain more as well. When buying eggs, check the package label.

Include Sources of Dietary Fiber Throughout the Day

  • Include plant-based foods as sources of protein, including tempeh, beans, lentils, seeds, and nuts.
  • Make half your plate fruits and vegetables at each meal.
  • Opt for whole fruits and vegetables instead of 100% fruit juices more often, and don’t discard edible peels. Removing the peels on produce, such as apples and potatoes, lowers their fiber content—just be sure to wash them before preparing or eating.
  • Choose whole grains instead of refined grains whenever possible.

 Limit Saturated Fat

  • If you eat meat, select lean cuts of beef and pork, especially cuts with “loin” or “round” in their name, and drain the fat off cooked, ground meat.
  • Cut back on processed meats high in saturated fat, such as hot dogs, salami, and bacon.
  • When you make a stew or soup, refrigerate leftovers and skim off the fat with a spoon before reheating and serving.
  • Replace higher-fat cheeses with lower-fat options, such as reduced-fat feta and part-skim mozzarella.
  • Thicken sauces with evaporated, fat-free milk instead of whole milk.
  • Move toward using lower-fat milk and yogurt. Start with 2% products, then move to 1%, and finally to fat-free to adjust to the new taste.
  • Choose skinless poultry, or remove the skin before eating chicken or turkey.
  • Check the Nutrition Facts Label on food packaging for saturated fat content and to see if trans fat or partially hydrogenated oils are listed. Food manufacturers have removed trans fats from their products, but some foods with longer shelf-life dates—such as cakes, cookies, crackers, pastries, pies, muffins, and doughnuts—may still contain them. These foods also are sources of added sugars and should be limited for that reason as well.

Reduce Salt (Sodium)

  • Prepare foods at home more often so you can control the amount of salt in your meals.
  • Use as little salt in cooking as possible. You can cut at least half the salt from most recipes.
  • Skip the table salt and be mindful when adding other higher-sodium condiments such as soy sauce, ketchup, pickles, and olives to your food at the table.
  • When choosing canned foods, select “reduced-sodium” or “no-salt-added” soups and vegetables.
  • Check the Nutrition Facts Label for sodium, and choose products with lower sodium content.
  • Season foods with herbs, spices, garlic, onions, peppers, and lemon or lime juice to add flavor.
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Sweet spots Exploring the best local chocolate shops around town

As February settles in, love is in the air; and what better way to celebrate than with the indulgence of rich, decadent chocolate? Whether you’re treating a loved one, helping yourself to a treat, or sharing a sweet moment with friends, local chocolate shops have you covered with everything from truffles to ice cream. Here is a closer look at the best local chocolate spots that are adding a little extra sweetness to our February.

Kilwins Coral Springs

2758 N. University Drive, Coral Springs

Best known for chocolates, fudge, and ice cream, Kilwins makes many other delicious sweets, including barks, brittles, candies, clusters, taffy, truffles, and chocolate-covered pretzels, Oreos, and Rice Krispies. Whether you’re looking for an after-dinner frozen treat or a gift basket for someone special, Kilwins is a must-visit.

Signature treat: Signature Turtle Caramel Apple

Mindy’s Munchies

8182 Glades Road, Boca Raton

Discover Mindy’s chocolate-covered creations—from Marshmallow Mountains to its dark chocolate Coconut Bliss, Oreo delicacies, salty, chocolate-coated pretzels, and the most delectable hand-dipped creations. Mindy’s offers a complete menu of Munchies for every occasion: individually wrapped treats, holiday platters, gift baskets, corporate gifting, special events, party favors, and more.

Signature treat: Chocolate Raisin Clusters

Hoffman’s Chocolates

5250 Town Center Circle, #135, Boca Raton

Hand-crafting legendary chocolates for more than 40 years, Hoffman’s Chocolates is known for its gourmet truffles, milk and dark chocolate assortments, chocolate-covered pretzels, fudge, ice cream, milkshakes, gourmet caramel apples, and custom orders.

Signature treat: Milk & Dark Chocolate Covered Pretzels

Schakolad Chocolate Factory

1303-A SE 17th St., Fort Lauderdale

Pronounced shaq-oh-LAD (a combination of “schaked” and “chocolate”), Schakolad is a name associated with three generations of chocolate making. Schakolad Chocolate Factory uses only the finest ingredients, resulting in chocolates that are preservative-free and bursting with flavor. Schakolad makes its chocolates fresh, on premises.

Signature treat: Hand Dipped Chocolate Graham Crackers

Laderach Switzlerland

6000 Glades Road, Suite 1085, Boca Raton

Läderach is known for its high-quality and varied chocolate specialties. As one of only a few manufacturers, the family business produces the chocolate itself from the cocoa bean to the end product in Switzerland, guaranteeing exceptional freshness and quality.

Signature treat: “FrischSchogg” 

Facts About Chocolate

(Courtesy of the National Confectioners Association)

  • It takes 400 cocoa beans to make one pound of chocolate.

 

  • The average serving of milk chocolate has about the same amount of caffeine as a cup of decaf coffee.

 

  • Chocolate comes from a fruit tree; it’s made from a seed.

 

  • It takes two to four days to make a single-serving chocolate bar.

 

  • Chocolate can make dogs and cats ill—meaning, no tastings for your furry friend, and more for you.
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Discovering the newest eateries in town

The local food scene is constantly evolving, and this year has been no exception. New places to enjoy are sprouting up around the area, each bringing a fresh twist on flavors and dining experiences. Whether you’re a fan of a warm, doughy bagel, want a healthy and nutritious meal, or just love exploring new eateries, these new dining spots are sure to satisfy your craving.

Just Salad

Cuisine: Healthy (options for vegan, keto, gluten-free, and paleo lifestyles)

Location: 4608 N. University Drive, Coral Springs

Give in to hunger without giving up on what really matters. From its reusable bowls to its plant-centric menu, Just Salad is a fast-casual concept specializing in customized salads, warm bowls, wraps, and  smoothies.

Must-try: Earth Bowl and Almond Berry Blast Smoothie

Ella Cafe

Cuisine: Breakfast/brunch and coffee

Location: 4691 N. University Drive, Coral Springs

Ella Cafe specializes in Italian-style coffee using its proprietary blend of beans, providing an extraordinary coffee experience coupled with freshly made pastries, sandwiches, and more. All items are prepared in-house, assuring you of tasty artisanal quality.

Must-try: Vanilla Latte and Nutella Coffee Cake

Schmear Bagel Co.

Cuisine: Bagel shop

 Location: 10645 Wiles Road, Coral Springs

Schmear Bagel Co. offers freshly baked bagels every day. Its breakfast and lunch menus include everything from delicious breakfast sandwiches to French toast, wraps, fresh salads, and much more.

Must-try: Nova or Lox Platter 

Tacocraft Taqueria & Tequila Bar

Cuisine: Mexican

Location: 3240 N. University Drive, Coral Springs

Known for its high-quality Mexican cuisine, perfect margaritas, and lively atmosphere, Tacocraft serves up delicious, hand-crafted dishes for brunch, lunch, and dinner. With its contemporary interpretations of traditional Mexican street food, all of which are made with ethically sourced, fresh ingredients, you can’t go wrong at this new hot-spot.

Must-try: Tuna Poke Tacos and Blood Orange Margarita

Julian’s Bagel Place 

Cuisine: Breakfast and brunch 

Location: 11570 Wiles Road, Suite 6, Coral Springs

This cozy little breakfast and lunch spot is a hidden gem, offering a perfect balance of flavor and comfort. Its menu options are equally delightful, with omelettes, wraps, sandwiches, and delicious salads. Though small, the warm atmosphere and friendly service make it a local favorite worth returning to.

Must-try: Cobb Salad

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Raising healthy eaters in the new year

Ring in the new year by teaching kids the importance of food, nutrition, and eating skills: food to fuel busy, successful lives; nutrition to nourish strong bodies and smart brains; and eating skills to enjoy the social aspect of meals with family and friends.

As with any part of raising children, no one does a perfect job with nutrition. As a parent, grandparent, or adult caregiver, you can help to raise healthy eaters during these critical years by doing the following:

  • Serve regular, balanced meals and snacks with a variety of nutrient-rich foods.
  • Provide calm, pleasant mealtimes where adults and children can talk together.
  • Remove distractions such as television, phones, and tablets so that your attention is on each other.
  • Allow children to use their internal signals to decide how much and what to eat from the foods you set out for each meal.
  • Explore a variety of flavors and foods from different cultures and cuisines.
  • Share an appreciation for healthful food, lovingly prepared and shared with others.
  • Make food safety, such as washing hands, part of every eating occasion.
  • Teach basic skills for making positive food choices away from home.
  • Find credible food and nutrition resources when you don’t know the answer.

While this may seem like an intimidating to-do list, two family habits go a long way toward making all this happen: regular family meals and involving kids in nutrition from the ground up.

Make Family Mealtimes a Priority

Sometimes a simple act can have important, long-lasting benefits. According to parenting and health experts, that’s the case with family meals. For example, eating and talking together can help with the following:

  • Fostering family unity.
  • Preventing behavior problems at home and at school.
  • Enhancing academic success.
  • Improving nutrition.
  • Promoting healthy weight for kids.

With that impressive list of benefits, it’s worth making the time and effort to enjoy more meals together each week. Look for easy ways to add just one family meal to the schedule. If evenings seem too hectic for family dinners, set aside time for a weekend breakfast or lunch. After a month or two of this new pattern, try adding another family meal each week. Before you know it, you will be eating together on most days.

Get Kids Involved in Nutrition

Start young and make nutrition fun. There’s an opportunity for kids to learn about nutrition in a variety of places—your kitchen, the grocery store, or a community garden. Every trip through the supermarket can be a nutrition lesson. Kids can learn to categorize food into groups: grains, fruits, vegetables, dairy, and protein foods. They can choose new foods they want to try, including picking out a new fresh, frozen, canned, or dried fruit each trip. As children get older, they can help plan the menu at home and then pick out the foods to match the menu items while shopping.

Nutrition is just one of many reasons to have a garden. The process of planting, watching over, and harvesting a garden provides daily opportunities for children to learn valuable lessons and enjoy physical activity, while reaping the fruits (and vegetables) of their labor.

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‘The Nutcracker’ returns to Boca Ballet

This is the 34th year that the Boca Ballet Theatre presented the classical production of “The Nutcracker” for the holiday season. This spectacular occasion encompasses refreshing imagination and sound, pantomiming magic under the artistic vision of executive director and co-artistic director Dan Guin.

Founded in 1990, the Boca Ballet Theatre’s initial performance of “The Nutcracker” was presented in 1992, while its current version has been ongoing every holiday season since 1997. This year’s principal dancers from the New York City Ballet Company who join the performance are Emma Von Enck as Clara and Anthony Huxley as her Nutcracker Prince. This classical tradition has been the cornerstone of all holiday productions lasting centuries.

The Classical Story of “The Nutcracker”

The story of “The Nutcracker” is based on E.T.A. Hoffman’s 1816 fairy tale, “The Nutcracker and the Mouse King.” It was later adapted by Alexandre Dumas in 1844 and, by December 1892, was composed by the renowned Pyotr Ilyich Tchaikovsky; it was first performed at the Imperial Mariinsky Theatre in Saint Petersburg, Russia.

The ballet tells the story of Clara, who receives a nutcracker toy from her godfather, Drosselmeyer, on Christmas Eve. The toy breaks and transforms into a prince, who takes Clara on her magical journey in a battle against the Mouse King. The second part of the story is into the Land of Sweets, where its whimsical realm greets her and her prince through the Sugar Plum Fairy and her fairy court. Celebrating their victorious battle leads to a series of dances representing all the candy treats from around the world. According to the Boca Ballet Theatre, these cultural themes have been updated based on the latest trends, and predominantly since last year, by loosening up the choreography to blend in more with the contemporary times within the dance world.

The Trepak, a traditional Ukrainian dance that is often included as one of the Divertissements in Act II of “The Nutcracker,” remains one of the favorite parts among some of the Boca Ballet Theatre’s dancers. Its highly energetic, acrobatic leaps in the presence of spirited music are about as adaptable to the colors of Clara’s dream as it is in prevailing the complementary sound of Tchaikovsky’s theme.

Some versions of “The Nutcracker” differ significantly across choreography, casting, and culture, such as the English version, which remains vast among various parallels, in versions of the ballet performed across the U.S.

The first complete performance in this country was by the San Francisco Ballet on Christmas Eve in 1944. However, Tchaikovsky’s music was already highly familiar to Americans by the international popularity of his “Nutcracker Suite.” The ballet truly took wind in the U.S. in the 1950s by Russian-American choreographer George Balanchine, whose version premiered with the New York City Ballet in 1954. Since foundationalized in Europe and then into the U.S., “The Nutcracker” in America has been the gateway to ballet for aspiring dancers and remains the staple in performance classics.

What It Takes

The Boca Ballet Theatre’s “The Nutcracker” cast is made of 100 dancers, with eight to 10 professionals from all over the country, and sometimes from around the world. The theatre receives audition videos from the National Ballet of Canada, Los Angeles, New York, and the San Francisco Ballet Company, to name a few, and mostly for the male parts, as male professionals are usually lacking in these areas of the ballet community. This year’s guests, along with the principal dancers, are Samuel Huberty from the AUER Academy; Nathaniel Otto, a returning dancer dancing the Spanish Divertissement; Kayke Carvalho and Vince Pelegrin from the ABT Studio Company; and Jhostin Jimenez from the United Ballet Theatre.

Meanwhile, all students must audition for every show. Their season runs from mid-August to May, starting work promptly around the end of August and no later than Labor Day every year for the “Nutcracker” production.

With five staffers at the Boca Ballet Theatre, the production is truly a family affair. Whether it is the fathers behind the set putting things together, or the volunteers handling the costumes and makeup, it takes a community to make Clara’s dream come alive.

Handmade costumes and painted scenes are all stored in the back rooms of the Boca Ballet Theatre. It is like a magnificent library of past and present, organized by category per set, and of each unique production.

Levels

The youngest performers in the Boca Ballet Theatre’s “Nutcracker” are aged 6 to 7 from Level 1. Level 7 consists of skilled 13- and 14-year-olds, and Level 8 performers are the most experienced dancers, ages 16 and 17, who dedicate their time practicing, and up to five days a week during the school year. It takes rigorous dedication, valor, and love to ignite such a powerful production.

The theatre holds kids camps in June, while there is a six-week summer extensive for the serious, aspiring dancers, with the objective of networking for opportunities in the professional world of ballet.

“Coppélia”

The Boca Ballet Theatre holds three shows every year, and “The Nutcracker” is their staple performance. Following that is a production held in the spring, and then one in the summer, which is their repertoire show. “Summer Breezes” is this year’s repertoire, and the spring production is “Coppélia.”

The Boca Ballet Theatre will bring its spring performance of “Coppélia” on April 5–6, 2025, to the Countess de Hoernle Theatre at Spanish River. “Coppélia” is a French-originated comedic ballet about a life-like doll named Coppélia; its dollmaker, Dr. Coppélius; and the much-dismayed Swanilda, whose fiancé, Franz, is infatuated by the doll, unknowing that it is not real. Swanilda instead disguises herself as Coppélia, leading to many humorous and heartwarming events.

The Boca Ballet Theatre has performed many traditional classics over the years, including the romantic era’s “Giselle,” well worth mentioning. While “The Nutcracker” poses its original onset of romantic fantasy, the threshold is held within the dancers’ dreams similar to one of Clara’s—the imagination—an exciting context of spirit from across all cultural landscapes.

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Curiously hungry: Cooking cheese with wine

The classic pairing of wine and cheese is taken to another level by the Swiss. The Alpine country, with its many pasturelands, is home to many famous cheeses. Surrounded by great wine regions of France, Germany, and Italy, it’s no wonder someone came up with the idea of cooking cheese with wine in the 17th century.

“Fondue,” as we now call it, is made by melting cheese in wine, and it’s usually served with bread to be dipped in it. It is the national dish of Switzerland, and it’s the most recognized dish. The blend of flavors and aroma from great cheese and wine is a wonderful foundation for anything you dip into it. It is something that should be experienced if you ever travel to Switzerland.

Meanwhile at home, you can find this classic Alpine creation in the heart of Coral Springs. The Melting Pot, located near the corner of Sample Road and Coral Springs Drive, serves up this simmering concoction to local residents.

Their classic fondue is made with Gruyère, a hard cheese named after a town in Fribourg in Switzerland. The cheese is sweet, and it’s creamy and nutty when young. Along with a white wine, the fondue provides a fruity base for more than just bread. At the Melting Pot, they provide you with apple slices that go extremely well with this fondue.

Emmentaler cheese, with its characteristic “eye formation” common in many Swiss cheeses, is part of other Melting Pot fondue offerings. Its mild and savory flavor pairs well with Wisconsin aged cheddar and Sam Adams lager. This fondue provides a stronger flavor base, which goes well with the soft pretzels and vegetables offered.

At the Melting Pot, they also serve great salads, with delicious dressings. They offer a great refresher for your taste buds before you embark on the restaurant’s entree course. For the entree, a selection of proteins is offered, which can be cooked at the table either with a grill or in a hot pot.

The grill options work great with many cuts of meat and fish that are on the menu, or you can try their Coq au Vin stock, which is prepared with burgundy wine, mushrooms, scallions, and garlic. The Melting Pot also serves entrees with a combination of dips, which adds extra flavor dimension for the diner.

The meal is not complete without enjoying a new modern American fondue creation. The chocolate fondue was first served in a restaurant in New York in the 1960s. The Melting Pot’s chocolate fondues offer several chocolate options, including dark, milk, and white chocolate. Served with a combination of fruits and desserts, it will satisfy any sweet tooth. For those who love chocolate, there is nothing more decadent than dipping a brownie into dark chocolate. And who doesn’t love a strawberry or banana dipped in chocolate?

So as the next cold front comes to Florida, and you want to enjoy a classic Swiss creation, give fondue a try. The Melting Pot has long served its version of this method of cooking in Coral Springs. They offer an authentic experience that you will enjoy.

The Melting Pot is located at 10374 W. Sample Road, Coral Springs; www.meltingpot.com/coral-springs-fl.

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Food tips for summer travel with kids

Long-anticipated summer travel is not without its nutritional challenges, and adding young children to the mix multiplies those challenges. There’s more to consider than packing a few extra snacks and baby wipes. Follow these tips for a healthy, happy, and nourishing vacation with kids.

Road Trips

Logging a lot of miles in the car may have your kids asking for snacks to ease the boredom. Anticipate this and be prepared. Work with your kids on a list of boredom-busting activities, including games, music, videos, coloring books, and more. Before starting the car, review the day’s schedule. Explain when and where you’ll eat and make a strong effort to stick to your normal eating schedule.

Pack some of these travel-friendly foods for children over the age of 4, as some may pose a choking risk for younger children. If your child is at risk of choking, enjoy your food at a rest stop so you can supervise while eating. Keep perishable items in a cooler with ice to reduce your chances of foodborne illness when on vacation.

  • Sliced bell peppers, cucumbers, or other easy-to-eat veggies
  • Applesauce
  • Dried and fresh fruit
  • Popcorn
  • Trail mix
  • Peanut butter sandwiches
  • Whole-grain crackers
  • Low-fat milk boxes
  • 100% fruit or vegetable juice
  • Low-fat yogurt
  • Cheese sticks
  • Cottage cheese

Don’t forget portable eating utensils and plenty of napkins and wipes. (If your kids don’t eat dairy products, learn more about nourishing plant-based foods you can pack at EatRight.org.)

Have your kids come up with fun meal ideas where they combine their favorite snack with another item you purchase at a restaurant. Kids can combine different lean proteins with whole grains, fruits, and vegetables to build a balanced meal or snack that’s part retail, part from home. In the end you will save money and eat healthier. Water, milk, or a fortified milk alternative are good beverage choices, and even restaurant meals should include fruits and vegetables. If the restaurant doesn’t offer good options, fill in with the supply in your cooler.

A Stay at the Beach

Whether you’re hitting the beach for a day or staying for a week, the same guidelines apply. Try to stick as closely to your normal eating schedule as possible. Bring a cooler with some of the foods listed above and plenty of ice. Pack ample water and encourage frequent sipping. The hot sun can be dehydrating, and the cool ocean water and tons of fun can distract kids from drinking fluids.

Cruising Along

Food is present constantly on cruise ships—and in big, showy ways. Remind children that just because food is available doesn’t mean the family needs to eat it. Be a role model to your kids and encourage them to eat mindfully when they are hungry.

Travel Abroad

If you are traveling far or to places with new types of cultures, work with your family on planning where to eat in advance of your trip. Most restaurants around the world provide nutrition information online so you can plan on choosing the nutritious items that you have researched. Being in a new culture also is a great time to get your family to try new foods.

Visiting Family or Friends

Whether you’re traveling with others or staying in their homes, you may run into well-meaning food pushers. Give relatives and friends a kind heads-up to your expectations when it comes to offering food to your children. Help them find other ways to express love and warmth such as reading a story or taking your child for a special outing.

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Ensuring bone health for men

Happy Father’s Day! Strong bones are just as important for men as for women. Your body needs calcium, vitamin D, other important nutrients, and regular weight-bearing physical activity to make and keep bones strong and hard. Not getting enough calcium during childhood can lead to osteoporosis later in life, a disease in which bones become weak and easily fracture or break.

Adults usually reach peak bone mass by the age of 30. Choosing foods first to meet nutrient needs is recommended, but in some cases a multivitamin-mineral supplement may be needed. Learn more about the essential ways to ensure healthy bones for life.

Healthy Bones and Calcium

Males who are between 19 and 70 years old should get 1,000 milligrams of calcium a day. After age 70, calcium needs jump to 1,200 milligrams a day

Good sources of calcium include low-fat and fat-free dairy products such as milk, yogurt, and cheese. Sardines, tofu made with calcium sulfate, and calcium-fortified beverages such as soy milk and 100% fruit juice are also good sources. Leafy greens such as collards and kale and fortified ready-to-eat cereals can provide variable amounts of calcium.

To get the recommended amount, men need at least three servings of calcium-rich foods or beverages every day. A calcium-rich serving is equivalent to the following:

  • 1 cup low-fat or fat-free milk
  • 1 cup low-fat or fat-free yogurt
  • 1½ ounces low-fat or fat-free cheese
  • 1 cup calcium-fortified soy milk
  • 1 cup calcium-fortified 100% fruit juice
  • 3 ounces canned sardines, with bones

How Much Calcium Is in Your Food?

Read the Nutrition Facts label to learn how much calcium you are getting in each serving.

Calcium has a daily value (DV) of 1,300 milligrams a day:

  • If a label reads 30% DV of calcium, it equals 390 milligrams.
  • If a label reads 20% DV of calcium, it equals 260 milligrams.
  • If a label reads 10% DV of calcium, it equals 130 milligrams.

The Role of Vitamin D

Vitamin D is a key nutrient that helps bones absorb calcium, so it’s important to meet daily vitamin D needs based on age. Per day, infants need approximately 400 IU of vitamin D; children 1 to 18 years old need 600 IU of vitamin D; men under 70 need 600 IU of vitamin D; and men older than 70 need 800 IU of vitamin D.

There are three ways to get vitamin D: sunlight, food, and supplements. Vitamin D is found naturally in just a few foods, such as fatty fish including mackerel, salmon, and tuna; egg yolks; and mushrooms grown under UV light. Milk typically is fortified with vitamin D. Other dietary sources of vitamin D include fortified non-dairy beverages and some brands of orange juice and cereal. Men who do not get enough vitamin D from foods should talk to their physician about taking a vitamin D supplement.

Four Ways to Keep Bones Strong

Bone health is dependent on lifestyle choices.

Here are some key things that men can do to keep their bones strong for life:

  1. Get enough calcium and vitamin D every day from foods and/or supplements.
  2. Participate in regular weight-bearing physical activity, including muscle-strengthening activities at least two days a week.
  3. Avoid smoking, and if you are a male of legal age and choose to drink, limit alcohol intake to two or fewer drinks per day, on days when it is consumed.
  4. Talk with your health-care provider about bone health.

 

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