Add cooked dried beans to the list of foods that can reduce the risk of common chronic illnesses such as diabetes, heart diseases and obesity.
Scientists at Michigan State University, who examined 25 years of research involving dried beans and various health issues, found that eating 2 to 4 four cups of cooked dried beans a week could reduce health risks.
Dried beans include pinto, navy, kidney and lima beans, but not green beans, string beans or soybeans.
To see the complete results of the study, visit www.americanbean.org.
Fun towels just for kids
Now kids can have a little fun when they dry their hands or mop up their messes. Bounty has introduced a new line of paper towels that features activities with Clifford the Big Red Dog, I Spy and the Magic School Bus.
The prints include lessons on setting the table, manners and identifying creatures in the ocean. Each roll contains four different activities and there are 36 activities in all.
The towels are available at major retailers for a suggested retail price of between $1.69 and $1.79 for one big roll.
* Celebrate the grape harvest and learn how red wine is made 10 a.m. to 6 p.m. Saturday and noon to 6 p.m. Sunday at Berrywine Plantations, 13601 Glissans Mill Road, Mount Airy. Call 800-514-8735.
* Boordy Vineyards, 12820 Long Green Pike, Hydes, will celebrate the 2003 vintage with live music, food, tours and wine tasting from 1 p.m. to 5 p.m. every Sunday in October. $10 for adults, $5 for children 2-12. Call 410-592-5015.
* Taste natural and gourmet food from around the world at Roots Market's Rootfest from noon to 4 p.m. Oct. 4 and 5 at the store, 5805 Clarksville Square Drive, Clarksville. Call 443-535-9321.
Crusts get spicy touch
If cooler weather has you yearning for a hot apple pie, Pillsbury is ready to help. For a limited time, the company is placing spice packs of pre-mixed flour, salt, cinnamon and nutmeg in its refrigerated pie crusts. Just add apples and sugar and bake.
The pie crusts are available in grocery stores for a suggested retail price of $2.59 for a package of two crusts.
Orioles stir it up
Sure they can catch and hit, but the question for some of the Baltimore Orioles a couple of weeks back was could they cook?
Orioles Brook Fordyce, Jerry Hairston and Larry Bigbie, bull-pen coach Elrod Hendricks and radio announcers Jim Hunter and Fred Manfra donned aprons for a cooking lesson at ESPN Zone. Among the dishes they learned to prepare were barbecue ribs, lasagna and pesto chicken with pasta. They also learned important cooking tips, such as don't pour liquor in a hot pan over a flame and don't put water on a grease fire.
The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail firstname.lastname@example.org.