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      in Advice & Features

      That’s a Good Question! Podcast Episode 8: How dangerous is it to use steroids?

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      Donald Hooton, Jr.

      The course of your life can change directions in an instant. In July 2003 and in his senior year of college, Donald Hooton, Jr. was preparing to start a career with his business degree. That’s when he got the call from his sister that their 17-year-old brother Taylor had passed away. What shocked their family the most was that Taylor had committed suicide. All of the family had just one question. Why?

      It was the detectives who found the steroids in his room. At that time, the Hooton family didn’t see the connection, but they’ve learned. They’ve learned about steroid use and its psychological effects, and the link to suicide. And they learned the use of steroids is likely far more pervasive than you ever imagined.

      In the midst of their grief, his family could never have predicted how, through their tragedy, they could impact the lives of so many others for the better. Now Donald works every day to honor his brother’s legacy at the helm of the Taylor Hooton Foundation, the nonprofit started by his dad, Don.

      In this important podcast, you’ll hear directly from Donald, Jr., and learn about how he is helping turn his family’s tragedy into triumph for families across the U.S. and abroad.

      Donald thinks about his brother every day. “I hope he’s proud of the work we’re doing and what his legacy has become and how many lives have been saved,” he says. “I hope every time his story is shared it’s making a difference.”

      The Taylor Hooton Foundation is the leader in education on appearance and performance enhancing drugs. To learn more or to schedule an ALL ME® Assembly Program at your child’s school, visit www.taylorhooton.org or www.allmeleague.com. More

    • 25 Shares99 Views

      in Recipes

      Seafood Paella

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      By Bobbie Ames

      Ingredients:Yields 4 to 6 servings

      Non-stick vegetable cooking spray1 cup short-grain rice (such as Arborio)1 3/4 cups low-sodium chicken broth (or use vegetable broth and/or white wine if serving vegetarians)1 bay leaf1 teaspoon freshly ground black pepper3/4 teaspoon smoked paprika1/8 teaspoon saffron1 1/2 teaspoons kosher salt, divided1 shallot, thinly sliced1/2 pound medium shrimp, peeled, deveined, tails left intact1/2 pound langoustines or scallops1 pound mussels1 pound cherrystone clams3/4 cup canned chopped tomatoes1/2 cup sliced roasted red peppers1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced1/4 cup coarsely chopped fresh parsley1 preserved Meyer lemon, chopped or grilled slices from one lemon

      Directions:

      Arrange rack in center of oven and preheat to 350 degrees. Coat rimmed baking sheet or *cazuela with cooking spray. Spread rice on the bottom and put into oven to toast for 5 minutes.Meanwhile, in a medium saucepan bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat.Remove rice from oven and stir. Arrange shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet or cazuela with foil and bake 20 minutes. Carefully remove foil, stir rice mixture, and continue to bake uncovered, 5 minutes more.Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, langoustines or scallops, tomatoes, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley and preserved Meyer lemon.

      *Cazuela: a Spanish dish that can be used to serve and cook food in the oven or on top of the stove. More

    • 88 Shares119 Views

      in Advice & Features

      That’s a Good Question! Podcast: Episode 7

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      In this episode, we visit with Dr. Shanna Garza the Clinic Director of Girls to Women and Young Men’s Health and Wellness, an Adolescent Medicine practice in McKinney, Texas.

      Dr. Garza received her B.S. in Biology from Emory University and attended medical school at Baylor College of Medicine. Following her medical education, she completed a Family Medicine residency at John Peter Smith Hospital in Fort Worth. She is a board-certified Family Medicine physician with over 13 years of experience working with children, teens and young adults.
      Eating disorders are a health issue Dr. Garza’s clinics contend with on a regular basis.  There are a lot of societal issues impacting the way young people, especially girls, see themselves and judge themselves. Preoccupation with food, body weight, and shape may signal an eating disorder.
      What is the risk of dieting to young people? Is there a difference between an eating disorder and disordered eating? How does social media, diet talk and body shaming lead to eating disorders? 
      Dr. Garza shares important advice for parents to help our kids navigate this very dangerous and even deadly health issue.  More

    • 25 Shares99 Views

      in Recipes

      Midnight Meatballs

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      By Chef Kenny Bowers
      Ingredients:Yields 6 to 10 servings
      12 ounces (3/4 of a loaf) white bread
      3 cups whole milk
      salt, iodized, to taste
      black pepper, table grind, to taste
      1 cup parmesan cheese
      1 ounce basil, fresh, chopped 3/8” no stem
      2 1/2 pounds ground beef
      1 1/2 pounds ground pork
      Directions:
      Tear bread into small pieces approximately 1”.  In a large bowl, combine milk and bread.  MIX TOGETHER BY HAND, making sure bread is completely dissolved in milk to form a soupy paste-like consistency. Add salt, pepper, cheese, basil and mix.  REFRIGERATE FOR AT LEAST 1 HOUR BEFORE NEXT STEP.
      Gently mix in meat making sure everything is evenly mixed.
      With slightly wet hands form 4 oz. wt. balls (approximately 20).
      Place on a baking sheet lined with parchment paper and bake at 400 degrees for approximately 20 minutes until medium brown and an internal temperature of 160.
      Place meatballs in oven-proof dish, top with favorite marinara sauce, cover with mozzarella cheese, and bake until cheese is brown & bubbly.  Approx. 3 minutes at 450 degrees.
      Kenny Bowers is owner and executive chef of Kenny’s Wood Fired Grill (Dallas), Kenny’s Burger Joint (Plano and Frisco), Kenny’s Italian Kitchen (Dallas) and Kenny’s Authentic East Coast Pizza (Plano). More

    • 63 Shares99 Views

      in Recipes

      Sweet Potato and Andouille Soup

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      By Chef Tim Byres and Chef Josh Trunnell
      Ingredients:Yields 8 quarts
      1/4 cup butter
      2 onions, medium diced
      1/2 bunch of celery, small dice
      1/2 cup garlic, minced
      4 quarts chicken stock
      5 pounds sweet potatoes, peeled, large dice
      3 pounds Andouille sausage, small dice
      1/2 cup Tabasco sauce
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/2 teaspoon cayenne pepper
      2 tablespoons salt
      ground pepper to taste
      fresh sage, fine chiffonade, to taste
      Directions:
      Melt butter in a 12-quart soup pot over medium heat.  Add onion, celery, and garlic. Sauté until vegetables are tender. Add stock and sweet potatoes. Bring soup to a simmer and cook until sweet potatoes fall apart, about 1 hour.
      Pan-fry sausage in 1/2 cup oil until done and lightly caramelized. Drain.
      Remove soup from the stove and puree with immersion blender. Return soup to the stove and bring to a simmer.
      Add sausage, spices, and 2 tbsp. of salt. Mix well and bring to a simmer. Season to taste with salt, pepper, and Tabasco sauce.
      Hot hold soup, covered, for service. Garnish each serving with fresh sage.
      James Beard award-winner, Tim Byres, is co-owner and food mastermind behind Smoke (Dallas and Plano), Chicken Scratch (Dallas), The Theodore (Dallas), Spork (Dallas), Bolsa (Dallas), and The Foundry (Dallas). He is the author of Smoke, New Firewood Cooking. Josh Trunnell is the executive chef of Seventeen51 Restaurant & Bistro At Panorama (Washington). More

    • 88 Shares119 Views

      in Advice & Features

      That’s a Good Question! Podcast: Episode 6

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    • 88 Shares119 Views

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      That’s a Good Question! Podcast: Episode 5

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    • 75 Shares189 Views

      in Advice & Features

      Talking So Your Teens Will Listen

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      By Tanni Haas, Ph.D. | Contributor
      Every parent of teens knows how difficult it can be to get through to them, but it doesn’t have to be this way. There are many things parents can do – and a couple of things they shouldn’t do – to get their teens to listen. Here’s what the experts suggest:
      Give Good Reasons
      Teens like to know that their parents are taking them seriously, so if you want them to listen, don’t just state your opinions or tell them what to do. “Tell them why those are the right opinions,” says Rachel Ehmke of the Child Mind Institute. Give good reasons for what you say, and for what you say they should do.
      Allow Time For Processing
      It can take days, even weeks, for teens to process the substance of a conversation, especially an important one. If your teens don’t understand what you say at first give them some time and space to reflect on the conversation before you bring it up again. “You might be surprised how your conversation evolves over time,” clinical psychologist Dr. Gregory Jantz says.  
      Rephrase Statements as Questions
      Teens will reflect more and better on what you’re telling them when you rephrase statements as questions instead of commands. “By asking questions,” says Josh Shipp, the author of The Grown-Up’s Guide to Teenage Humans, “you as a parent are getting your children to think critically on their own.” Try to ask questions that make your teens reflect on the causes and consequences of their actions.

      “Stop talking before your teen tunes out.”

      Keep It Short and Simple
      Keep it short and simple, says therapist Mendi Baron: “If you’re going on and on, your teen is thinking, ‘I got the point already, please STOP.’ So, stop talking before your teen tunes out.” This is difficult advice to follow. As parents, we like to unload whatever is on our minds but doing that can easily backfire.  
      Don’t Lose Your Temper
      Don’t lose your cool, even if your teens are rude or aren’t paying attention to what you’re saying. If you lose your temper, the conversation can escalate into a shouting match. Remember that you’re the adult and should be better able to control your emotions than your teens. Instead of losing your cool, Ms. Ehmke says, “count to ten or take some deep breaths before responding.”
      Don’t Lecture
      “If you lecture,” Mr. Shipp says, “your teen tunes you out. And when that happens, you become the boy who cried wolf. You could have the most pertinent information, but your teen won’t hear a thing you say.” Also, a lecture is a monologue where only you get to talk and not a dialogue between you and your teen where both get to speak.   

      A lecture is a monologue where only you get to talk and not a dialogue between you and your teen where both get to speak.

      Don’t Use Judgmental Language
      “No one likes to feel judged,” says professional counselor Trudy Griffin. “If you come off as critical or judgmental, your teen may shut down.” Try to say what you want to say in as neutral a way as possible. When you “remove judgmental phrases from dialogue with your teen,” Ms. Griffin adds, you’ll be surprised by how much more they’re willing to listen to you.”  
      ABOUT THE AUTHOR:
      Tanni Haas is a Professor in the Department of Communication Arts, Sciences & Disorders at the City University of New York – Brooklyn College. More