February 1995 Issue

On the Cover


In heavyweight boxing—and in the glare of media lights—it helps to be larger than life. Ask George Foreman, 1994’s comeback kid.




State Fare

Shakespeare deemed music the food of love. We beg to differ. These normally humdrum breakfast staples have been glamorized by chef Kenneth Mills of Dallas’ Natura Cafe. His trick? He enriches the pancakes with yogurt and lightly beaten egg whites before grilling, then pours on generous quantities of warm syrup;



Precious Cargo

Kids shouldn’t be allowed to ride in the back of pickups. Soon—thanks to Lubbock’s Karen Slay-they won’t.


Raspberry Pancakes

Recipe from chef Kenneth Mills, Natura Cafe, Dallas.1/2 cup nonfat yogurt 2/3 cup 2 percent milk, room temperature 2 tablespoons melted butter 2 egg whites 1/2 cup unbleached white flour 1/2 cup whole wheat flour 2 teaspoons baking powder 3 tablespoons raspberry purèe 3 tablespoons maple syrup 1/2 teaspoon saltBeat

Oatmeal Pudding

1/2 teaspoon salt 2 cups quick oats 1/2 teaspoon vanilla 1/2 cup brown sugarBring 3 3/4 cups water and the salt to a boil. Stir in oats, vanilla, and brown sugar. Consistency should be rather thick.Spray 5 custard cups or decorative molds with nonstick spray. Fill with oatmeal mixture and

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