7 minute read
HEALTH
South Florida’ s Summer Allergies Guide
FIRE ANTS AND
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INSECT BITES ALLERGY
A ‘normal’ non-allergic reaction includes redness and a postule at the bite’s site. The most serious reaction is anaphylaxis, a condition that requires immediate medical attention.
Symptoms: • Hives • Tightness in the chest, difficulty breathing • Hoarse voice, swelling of tongue or throat • Severe allergic reaction, or anaphylaxis • Dizziness, sharp drop in blood pressure Fire ant sting allergy is treated first with an emergency treatment and second by seeking treatment of an allergist. How to avoid fire ant stings? • Fire ants are most active in the summer • Insect repellents DO NOT work against them. • Wear closed shoes and socks • Yard work and gardening should be done with caution. • Keep prescribed medications handy at all times
CONTACT ALLERGY
An allergic reaction to the skin when touched by ‘offensive’ chemicals (allergen). A common summertime contact allergy is to sunscreen products. Symptoms: • Skin rash • Swelling • Itching • Bumps • Blisters • Pain Causes: exposure to allergen. Reactions: contact allergies or dermatitis may be only at the spot/s of contact or may spread to all sun-exposed areas. How to have fun under the sun without getting burned? • When choosing sunscreen, read the labels. • If allergic to one of the ingredients, seek assistance from your allergist
POLLEN ALLERGY
Plants produce pollen grains meant to be moved from one plant to another of the same kind for fertilization purposes. Although pollen is meant for plants to reproduce, if inhaled can cause allergy/asthma symptoms: • Sneezing • Watery eyes • Runny nose • Nasal congestion • Itchy throat How to find out if you or your children are allergic: See an allergist and get tested How to avoid reactions: • Avoid exposure (Fact: most pollens are released into the air during the morning hours) • Monitor pollen and mold counts • Wear protective gear • Immunotherapy, or ‘allergy shots’ can dramatically reduce allergy symptoms • Avoid gardening and jogging especially during the morning hours • Change clothing when you come indoor; wash hands and hair
ASTHMA FLARE-UPS
If you suspect that you may suffer from asthma, seek the advice of an allergist. With proper treatment you should be able to participate to most sports and enjoy fireworks, barbecues and bonfires. Symptoms: • Severe shortness of breath • Chest tightness • Coughing, especially at night, or while exercising or laughing • Wheezing
What to do: Be S.A.F.E. S.eek immediate assistance Identify the A.llergen that caused the reaction; Have an Asthma action plan F.ollow up with a specialist Carry E.pinephrine at any time.
#thefloridaallergygroup
Chef Chris Valdes One with the Community
By Josie Gulliksen
Chef Chris Valdes’ star is rising quickly and one of Miami’s community leaders has taken notice.
Chef Chris, who recently hosted the release of his debut cookbook “One With The Kitchen” at the Tower Theater in Little Havana, was surprised by Senator Rene Garcia, Miami-Dade County Commissioner District 13 with a key to Miami-Dade County in recognition of his philanthropic work throughout the years.
Yelp Miami Community Director, Diandra Llamas hosted a Q&A session with audience members and before Chef Chris stepped off stage, Senator Rene Garcia surprised him with the honor.
“What did Chef Chris do?” said Senator Garcia, “when things got tough, he went out and he gave back by giving thousands of meals to people in the community and in doing so also helped his employees. So, on behalf of the three million residents of Miami-Dade County, I’m honored to present you with this key to Miami-Dade County.”
He was referring to 2020 when Chef Chris partnered with organizations such as No Kid Hungry, Kiwanis, Flipany, Florida Dairy Farmers, The Chapman Partnership and the March of Dimes to donate meals to first responders, seniors and families in need during the Covid-19 pandemic.
Most recently Chef Chris participated in six events during the Food Network South Beach Food and Wine festival and also appeared on season 50 of Food Network's longtime show, “Chopped.”
His busy schedule, hard work, dedication and relentless drive to share his passion for cooking and bringing people together were evident even prior to the cookbook launch.
It is what led Chef Chris to create his own platform on YouTube and star in his very own series, “Cooking with Chris.” He has also been featured on the cover of several magazines as well as appeared on various national TV shows including Hallmark Channel’s “Home and Family” and most recently ABC’s LIVE with Kelly and Ryan where he created empanadas with hosts Kelly Ripa and Ryan Seacrest in honor of National Empanada Day. Chef Chris also became a nationally recognized Chef as a contestant and finalist on “Food Network Star” and “Star Salvation”.
He is truly living out his childhood dream because since the tender age of 10, this Miami born and raised Latino Chef has wanted to be part of the culinary world. He recalls watching Chef Emeril Lagasse’s weekly television show and that being what inspired him to become a chef. That is when he began cooking, wanting to emulate his idol Emeril. That, and his insatiable curiosity while his stepmother would cook in their kitchen at home.
By the time he started high school, he knew culinary school was his dream, but he questioned whether he might have the chops.
Even with those doubts, he mustered up the courage and entered the Le Cordon Bleu Culinary Competition in the baking division. He recalls having a disastrous showing and after his loss he thought that was it, he was done.
Unbeknownst to him, his teacher Ms. Hyatt had re-submitted his application, this time for the cooking competition. He was once again chosen to compete but this time, went in with absolutely no plan. Once he was in the thick of the competition, he listened to his inner voice, cooked from the heart, and ended up winning a $10,000 scholarship to attend Le Cordon Bleu at 17 years old.
He thanks Ms. Hyatt and many others who played a huge role in his succeeding in the culinary world in the cookbook through heartwarming photographs and in the autobiography contained within its pages. The book was a true labor of love, taking two years to complete as Chef Chris pored over the writing and photography and having to deal with its delayed release due to the pandemic. The delay however, worked in his favor, allowing him to delve deeper into the book and perfect it before publishing. Chef Chris has always embraced many cultures through his cooking by fusing Caribbean flavors with modern influences to create iconic dishes. Those dishes, many influenced by his mother who he grew up watching and bonding with as he perfected his cooking skills, are featured in the book. It’s obvious that with passion, commitment and a true love of cooking and creating recipes for all to share, Chef Chris Valdes has cemented his place in the culinary world and made Miami proud.
www.chefchrisvaldes.com
Swap your pasta carbs for my delicious Zucchini Pasta with Marinara Sauce.
RECIPE: Zucchini Pasta with Marinara Sauce
Serves 2
Ingredients:
2 tablespoons olive oil 1 small onion, diced 6 garlic cloves, minced 1 (28-ounce) can diced tomatoes 2 tablespoons tomato paste ½ cup roughly-chopped fresh basil leaves 1 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon crushed red pepper flakes (optional) 2 large zucchinis, spiralized ¼ cup parmesan cheese, freshly grated
Steps
Heat oil in a medium pan over medium-high heat. Add onion and saute for about 3 minutes, stirring occasionally, until the onions are translucent. Add garlic, saute for 1 minute, stirring frequently. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, stir to combine. Continue cooking until the sauce reaches a light simmer, Then reduce heat to medium-low and continue to let the sauce slowly simmer for about 20 minutes, or until the sauce has a deep orange color and it's reduced and thickened.
Add in the spiralized zucchini, toss until it is evenly coated with sauce. Continue to cook for 5 minutes or until the noodles are slightly softened. Serve immediately and top with freshly grated parmesan cheese.
