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Deirdre's Corner

Don't forget to catch Deirdre on Blonde on Blonde, Wednesdays at 7:35am and Psychos, Thursday at 7:35am on Imus in the Morning! 

 


Are We There Yet? By Deirdre Imus - The saying goes that with little kids you take trips, not vacations. A vacation is relaxing; a getaway involving children is usually anything but. Taking a trip therefore requires acknowledging that it’s no longer about what the adults want to do (occupy a lounge chair on a beach for three days straight, stroll through a museum, window-shop in Paris), but must include activities geared toward youngsters.  Read more...

 Celebrating 15 Years Protecting Children's Health & the Environment

 The Deirdre Imus Environmental Health Center®  - When you are among the first voices to speak out on an issue, it’s difficult to know if anyone is listening. When I founded The Deirdre Imus Environmental Health Center® at Hackensack University Medical Center fifteen years ago, concern about our children's health being impacted by toxic exposures in the environment was not the hot button, trendy issue it is today.  Read more...

 

Deirdre's Dish Pick

 

Ranch Tacos - Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys -- I recommend using all organic non GMO ingredients.  Seitan is sometimes called wheat meat because it’s made from gluten, which is the protein component of wheat with the starch removed.  There are recipes for making it from scratch, which is pretty labor-intensive, but luckily you can also buy it ready-made at most health food stores.  We love these meaty and cheesy tacos.

If you have a fond memory from your childhood about some of the dishes we post please click here to contact us, we would love to hear your story.

If you have a Healthy Recipe that you enjoy and would like to see others indulge in, please share it with us: DImusCenter@HackensackUMC.org - You may have your recipe posted live on my Recipe Page! 

Deirdre's Book Pick Of The Week

 

Vegan for Her by Virginia Messina - a blueprint for optimal health and wellness at any age, will show you how to: lower your risk for breast cancer and heart disease; manage conditions like arthritis and migraines; diminish PMs and cramps; build strong bones for life; enhance fertility; make an easy transition to a vegan diet; and incorporate principles of both fashion and compassion into your home and wardrobe.


    Support The Deirdre Imus Environmental Health Center

The Deirdre Imus Environmental Health Center® is devoted to the health and well-being of children, their parents and the general public. Donations to the Environmental Health Center will support research on children's environmental health.

 

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Inside Imus Control Center
The Imus Ranch Foundation

With the closing of The Imus Ranch For Kids with Cancer, The Imus Ranch Foundation was formed to donate 100% of all donations previously devoted to The Imus Ranch for Kids with Cancer to various other charities whose work and missions compliment those of the ranch. The initial donation from The Imus Ranch Foundation was awarded to Tackle Kids Cancer, a program of The HackensackUMC Foundation and the New York Giants.  In addition, once the Imus Ranch for Kids with Cancer is sold, 100% of those funds will be contributed to The Imus Ranch Foundation.

Warner's Sports Corner

Pat Summitt Dead at Age 64 - Former University of Tennessee women’s basketball coach Pat Summitt, who amassed more than 1,000 career wins at the school and won eight national championships there, has died at age 64

England humiliated as Iceland knock them out of Euro 2016 - The Scandinavian nation of just 330,000 people, by the far the smallest country to qualify for a European Championship, inflicted a shattering 2-1 defeating on England - the country that has been the model for Icelandic football for decades.

Kris Bryant hits 3 homers as Cubs, Arrieta beat Reds 11-8 - Bryant became the first major leaguer to hit three homers and two doubles in a game, and Jake Arrieta added a solo shot in the ballpark where he threw a no-hitter in April, setting up an 11-8 victory over the Cincinnati Reds on Monday night.

Wimbledon sensation Marcus Willis can count Roger Federer as a fan -  Marcus Willis had earned less than £225 ($292) in prize money this year and considered retiring as a player when qualification for The Championships was little more than a pipedream.

Katie Ledecky rules the pool on Day 2 of US Olympic Swimming Trials - On the second night of the U.S. Olympic Swimming Trials, the world's most dominant swimmer danced with the world record line, several more first-timers booked their tickets to Rio and a decorated veteran left us all wondering.

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    Monday
    Oct182010

    From the Green Room: The Return of the McRib

    The McRibnote: This essay is just barely okay. Over-written and not really all that amusing...but we needed something in this space. -Imus

    November 2nd 2010.  A date that will live…in infamy.  For it is the day when the McRib will return after a 16-year hiatus. 

    And some people think there is no God.

    It is McDonald’s most mystifyingly elusive sandwich.  Unlike the Big Mac, the Quarter Pounder, and the ubiquitous Angus Deluxe’(with or without bacon), the McRib is not readily available. Although there are a few outlets throughout the nation where stalwart fast food enthusiasts may score its onion and pickle laden, barbecue sauce slathered goodness on a regular basis, it has been absent from the Golden Arch’s national menu since its farewell tour in 2005.  The return of the McRib is cause for celebration among grease aficionados everywhere, as this is the item that single-handedly put the “unk” in junk food.

    "nuggets"There is no more unctuous comestible than the McRib, nor one more curious in its construction.  Chicken fingers were always a misnomer, for if pullets had the benefit of opposable thumbs, you can be damn sure they wouldn’t be as easy an entrée as they currently are.  However, just as it is incredulous that Cheap Trick has not been inducted into the Rock n’ Roll Hall of Fame, you have to wonder how the folks who hand out the Nobel Prize didn’t bestow one upon Mickey D’s for the invention of the McNugget. Bite-size convenience notwithstanding, at least they sound as if they actually are a part of the chicken: you know they don’t have fingers, but they MUST have nuggets. Otherwise, how do we wind up with baby chicks?

    Kudos must also be handed out to McD’s for their Hot Apple Pie, certainly one of the more creative desserts a chain restaurant has ever offered. After slamming a quarter-pound of congealed kangaroo meat into my gullet, I usually have a hankering for a fried egg roll stuffed with an apple cinnamon filling and served at a temperature akin to that of molten magma. For me, no visit to McDonald’s is complete without burning the first three layers of flesh off the roof of my mouth, so that they hang at the back of my throat like curtains.

    But dreaming up the McRib takes a certain kind of genius.  They could have merely taken a patty of ground pork and served it as the McPork sandwich.  But careful thought and creative design abounded, and the “meat” was formed into the shape of an actual rack of ribs, sans, of course, the bone.

    Which, of course, would negate its classification as an actual ‘rib’ in the first place. An ice cream cone cannot be such, without, well, the ice cream or the cone.  You kind of can’t call something a rib if there isn’t a rib in it.  Similarly, you can’t eat a rib as a sandwich, due to the aforementioned bone problem. 

    The infamous Double DownThus, McDonald’s created one of the greatest concoctions to grace the existence of modern history since the Salk Vaccine. KFC may have raised the bar by bringing the world the Double Down, a bacon and chicken breast patty sandwich that threw caution to the wind by removing the need for bread by using the chicken itself as the delivery system. But the McRib—completely manufactured, ultra-processed, an ersatz offering of faux food—is the sun-source of all that we hold sacred, of all that is holy.

    It is, in short, America. On a bun.