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Food Over 50

Food Over 50

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.

Latest Episodes

WGBY Create
Fri Apr 19th, 8:30am
Fri Apr 19th, 2:30pm

There are no spectacles or hearing aids for our taste buds, but there are two important things we can do to maintain the enjoyment of our meals. One is to pack more flavors into our food without grabbing the saltshaker. The other is maintaining excellent oral health. Host David Jackson has chosen two spectacular recipes that exemplify the first. Fortified Marsala wine is a highly distinctive flavor and he uses it in his pork tenderloin Marsala, rife with garlic, shallots and mushrooms, accompanied by whole wheat spaghetti with spinach, to prepare a memorable meal.

WGBY Create
Fri Apr 5th, 8:30am
Fri Apr 5th, 2:30pm

Series host David Jackson prepares two exemplary recipes in the studio kitchen. First, a low fat open-face burger and then grilled ahi tuna steak with herbaceous olive oil sauce, both illustrating how easy it is to cut saturated fats, emphasize healthier mono-unsaturated fats and not lose a speck of flavor in the process. David visits Thom Curry, owner of Temecula Olive Oil Company. Thom is on the board of the California Olive Oil Council and a member of the C.O.O.C. Certification Tasting Panel.

WGBY Create
Fri Mar 15th, 8:30am
Fri Mar 15th, 2:30pm

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 David's delicious almost chicken soup, so loaded with hearty, healthy and fresh vegetables and beans that there's almost no room left for lean, skinless chunks of chicken breast.

Every recipe in each of the series' episode helps fight inflammation. The saturated fats, sodium and sugar shows teach food behavior to combat heart disease, hypertension and diabetes. However, the episodes about healthier fats, fiber, spices, protein and the vegetable rainbow teach that health-positive meals are also taste positive. But they all help prevent inflammation, no matter what their additional attributes may be.

WGBY Create
Fri Mar 29th, 8:30am
Fri Mar 29th, 2:30pm

Chef/host David Jackson creates an impressive poulet jardin, which translates to chicken in the garden. It's eight tasty and well-presented recipes in one, most of them plant-based and colorful, and artfully arranged on a huge silver platter. David begins the show on location, shopping for a rainbow of vegetables at the Joshua Tree Certified Farmer's Market near his desert home.

Healthy Omega-3 fatty acids are found in a variety of fresh foods, but according to resident dietician and "Second Helpings" co-host, Elizabeth Kelsey, seafood, particularly finned fish like salmon and mackerel, is the most efficient source for our bodies. Episode three begins beside Uig Bain the Outer Hebrides, and leads the viewers through three great seafood recipes high in Omega-3's. They include mussels marinara, smoked mackerel pate, and foil roasted salmon with lemon and dill.

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