Food and Beverage
5 Habits to Help Maintain Immune Health
To combat cold and flu season, adopt healthy habits like a nutrient-rich diet, prioritize hygiene, stay active, hydrate, and manage stress effectively for immune support.
(Family Features) Cold and flu season is here. The best way to battle cold and flu season is to prevent coming down with anything at all. While it’s impossible to stay entirely safe from germs, sniffles and coughs, there are a few healthy habits you can incorporate for extra protection this year.
Healthy Habits
Along with the guidance you receive from your health care provider, consider these dietary and lifestyle recommendations to support your immune system naturally.
Commit to a Healthier Diet: Essential for optimizing your immune system, eating a healthy diet consisting of more foods like fruits, vegetables, nuts, seeds, legumes and whole grains is recommended by experts. These foods contain beneficial plant compounds linked to health benefits in humans. Case in point: fresh grapes.
Natural grape compounds, including antioxidants and other polyphenols, may help protect the health and function of cells. At the most basic level, healthy cells are the foundation of good health.
Making simple swaps such as choosing fresh California grapes instead of processed snacks or adding grapes into favorite recipes for a healthy boost are tasty ways to add these beneficial compounds.
Studies suggest some grape compounds may positively influence immune function, including resveratrol and certain flavonoids. Additional studies show adding heart-healthy grapes to your daily diet can help support brain, colon and skin health. Grapes are also a good source of vitamin K, which may help support lung health. Incorporate the health benefits of grapes into your diet with an easy, convenient recipe like Grape and Brussels Sprout Slaw, perfect for eating on its own or pairing with a favorite protein such as grilled chicken breast.
Prioritize Basic Hygiene: Preventive practices can help you avoid germs, protecting yourself and others at the same time. Frequently wash your hands using soap and water, limit contact with others who may be sick and cover your nose and mouth with a tissue or elbow while coughing or sneezing.
Stay Active: Cold and flu season lines up with brisk temperatures, often making it more difficult to get outside for exercise. Find an activity you enjoy like moderate-intensity walking, jogging, biking or playing an aerobic sport. The “Journal of Sport and Health Science” reports exercise can help improve immune response and reduce inflammation, making it a key way to prepare your body to fight back.
Hydrate, Hydrate, Hydrate: Staying hydrated helps your immune system by keeping the body’s defenses functioning properly. In addition to drinking water, you can increase hydration by eating foods with high water content like grapes, which contain about 82% water.
Manage Stress: You can help control stress – which has a negative impact on overall health and wellness – in a number of ways. Practice deep breathing or meditation, engage in activities and hobbies that bring joy and develop nighttime habits that promote good sleep. If snacking in the evening, choose foods such as grapes that are a natural source of melatonin, a compound which helps regulate sleep cycles. Talk with someone you trust, like a friend, family member or mental health professional, to help relieve stress.
Visit GrapesFromCalifornia.com to find more ways to support your immune health.
Grape and Brussels Sprout Slaw
Servings: 6
- 1 bag (12 ounces) shredded Brussels sprouts
- 2/3 cup finely shredded red cabbage
- 2 cups red Grapes from California, halved lengthwise
- 1/2 cup finely diced red onion
- 3 scallions, trimmed and thinly sliced
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon fresh lemon or lime juice
- 1 teaspoon low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon toasted (dark) sesame oil
- freshly ground black pepper, to taste
- 3 tablespoons toasted sesame seeds
- In large mixing bowl, combine shredded sprouts, cabbage, grapes, onion and scallions.
- In small bowl, whisk vinegar, honey, lemon or lime juice and soy sauce. Drizzle in olive and sesame oils while whisking. Toss well with slaw mixture. Chill 45 minutes to incorporate flavors. Season with pepper and sprinkle sesame seeds on top.
Nutritional information per serving: 170 calories; 4 g protein; 22 g carbohydrates; 9 g fat (48% calories from fat); 1.5 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 60 mg sodium; 4 g fiber.
SOURCE:
California Table Grape Commission
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Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Recipe of the Week
Dive Into Healthy Eats with Mediterranean-Inspired Dishes
Mediterranean-Inspired Dishes: Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.
Dive Into Healthy Eats with Mediterranean-Inspired Dishes
(Feature Impact) The warm weather season offers a perfect opportunity for a meal reset. Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.
Inclusive of vegetables, fruits, whole grains, beans and other legumes, as well as low-fat or fat-free dairy products, non-tropical vegetable oils and nuts, poultry and fish – such as Genova Wild Caught Yellowfin Tuna – Mediterranean-focused dishes fit beautifully into a colorful, healthy diet. The Mediterranean Diet has also been associated with many benefits, as it includes key nutrients such as omega-3 fatty acids that support brain, eye and heart health. Because this way of eating also prioritizes fiber and lean protein, it also can support a healthy weight, which can fuel overall health and well-being for years to come.
Packed with protein and omega-3s, Genova Yellowfin Tuna in Olive Oil is wild-caught and inspired by the flavors and traditions of the Mediterranean. Free from additives and preservatives, this convenient protein makes an easy and delicious addition to meals inspired by the region’s fresh, vibrant ingredients.
A simple, elegant Flatbread Nicoise lets tuna take center stage, melding together fresh, foolproof ingredients like baby potatoes, green beans, baby arugula, kalamata olives and red onion on top of a warm, doughy crust. Or take the taste of the Mediterranean further at lunch time with this Mediterranean Tuna, Feta and Dill Salad. It combines the big, bright flavors and textures of arugula, cucumber, feta, fresh dill, lemon and tuna to give your tastebuds a happy zing and keep you satisfied until dinner.
For more information, including recipes, serving suggestions and a product locator, visit GenovaSeafood.com.
Flatbread Nicoise
Total time: 50 minutes
Servings: 4
- 4 ounces baby potatoes, well-scrubbed
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound store-bought pizza dough, at room temperature
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 ounces green beans or haricot verts, trimmed
- 1 can (5 ounces) Genova Yellowfin Tuna in Olive Oil
- 1 1/2 teaspoons red wine vinegar
- 1/2 cup baby arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pitted kalamata or nicoise olives, halved
- 1/4 small red onion, thinly sliced
- Preheat oven to 450 F. Using mandolin, thinly slice potatoes.
- Drizzle 9-by-13-inch baking sheet with 1 tablespoon olive oil and spread pizza dough to edges. Shingle potatoes over dough, leaving 1/2-inch border. Season with salt and pepper, to taste, and drizzle with remaining olive oil.
- Bake pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
- Bring small saucepan of salted water to boil. Add green beans and cook until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water and drain well. Transfer to work surface and cut each bean into thirds on bias.
- Strain oil from tuna can into small bowl and whisk vinegar into oil. Season with salt and pepper, to taste.
- Sprinkle slightly cooled pizza with arugula, tuna, tomatoes, olives, green beans and red onion. Drizzle with vinegar dressing then slice and serve warm.
Mediterranean Tuna, Feta and Dill Salad
Total time: 20 minutes
Servings: 4
- 3 cups arugula
- 1 cup cherry tomatoes, each cut in half
- 1/2 English cucumber, cut into 1/2-inch chunks
- 1/2 cup feta cheese chunks
- 1/4 cup sliced red onion
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, plus additional for topping (optional)
- 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil
Dressing:
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon fresh chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- In large bowl or on platter, lay arugula. Place cherry tomatoes, cucumber, feta, red onion and dill over arugula. Top with tuna; reserve oil from cans.
- To make dressing: In small bowl, combine lemon juice, dill, salt and pepper. Whisk in reserved olive oil from tuna cans until mixture is well blended.
- Before serving, drizzle dressing over salad and top with additional chopped dill, if desired.
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Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
