VN_SPR SUM_06 covers FINAL.indd - Villanova University

The TruthAbout AgingBY GEORGE S. ROTH,PH.D., ’68 A&SWINDSTORM CREATIVE(FULL SPECTRUMINFORMATIONLIBRARY SERIES)260 PP., PAPERBACK$9.59The TruthAbout Agingcomes at aperfect time as the Baby Boomer generationis getting older in a culture obsessedwith youth. After 30 years of conductingresearch in gerontology, Dr. George S.Roth ’68 A&S, who majored in biologyat Villanova University, has published hisfirst book for general readers. Even thoughit is scientific in its conclusions, The TruthAbout Aging is easy to read and understand,with nine chapters and a detailedglossary, as well as figures and tables toillustrate his points.Roth calls aging a “biological disorder,”but that term sounds more daunting thanit is because he does offer some preventativemeasures. Although aging can nevertruly be halted, the aging process can beslowed. He writes, “The only interventionconclusively shown to slow aging andmaintain health and vitality, in laboratoryanimals, is eating less.” He continues, “Itmay be possible to achieve the beneficialanti-aging effects of caloric restrictionwithout reducing food intake at all…bysupplementing the diet with certainmetabolically active compounds, many ofwhich occur naturally in fruits, vegetables,plants and other foods.”The book goes into great detail abouthow this process of slowing down agingcan be achieved. He also gives a word ofwarning to Generation Y, those born after1980, whose members are still in the processof abusing their bodies.At the National Institute on Aging(NIA), Roth served as chief of theMolecular Physiology and GeneticsSection and acting chief of the Laboratoryof Cellular and Molecular Biology. Afterhis retirement in 2000, he became asenior guest scientist at NIA. He is currentlyCEO of GeroScience Inc., a newMaryland-based biotechnology companydevoted to anti-aging strategies.—Reviewed by Amanda Roselli ’06 A&SWhat’s Cooking Madison?By the SeaBY DIANE GARDNER AND KIM (CARROLL)CASTALDO ’85 A&SPHOTOGRAPHS BY KELLEY MCMAHONJOSTENS, COMMERCIAL PUBLICATIONS192 PP., HARDCOVER$24.95Seasoned with love and tradition,a favorite recipe can evoke manyfond memories of sharing qualitytime with family. The ideas of familyand easy cooking are what Kim (Carroll)Castaldo ’85 A&S and co-author DianeGardner represent in their collaborativecookbook, What’s Cooking Madison? Bythe Sea. The recipes featured in its 192pages reflect the flavor of the authors’hometown of Madison, Conn., withcontributions from local residents, restaurantsand inns. With an array of cuisinesto choose from, readers are guaranteed tofind a recipe that satisfies any taste bud.Each recipe is presented in its originalform, and many are accompaniedby a personal story. Sharing her recipefor traditional Polish pierogies, CindiGardner recounted: “Every year as farback as I can remember I used to joinall my siblings and cousins around mygrama’s kitchen table making a huge messthat finally ended with the most desireddelicious cheese treats—pierogi…. I wasnever sure if I really loved the taste ofthem, or loved the makingof the memories more.”Not only are these recipesdelicious, but they arealso fairly simple to follow,even for a culinary novicesuch as myself. JaniceFlorentine’s shrimp scampi,which is featured in the“scrumptious seafood” section,received enthusiasticreviews when I recentlyprepared the entrée formy roommates. The creativecuisines of this NewEngland shoreline townare by no means limited totraditional seafood dishes.From veggies, soups, saladsand sauces to poultry, porkand beef, the cooks of thisLong Island Sound communityprovide readerswith numerous choices to prepare aneclectic feast.This cookbook is ideal to have onhand when preparing to host a party,entertain relatives during the holidays orsurprise your family with something newfor dinner. Breakfast and dessert are notforgotten. Sue Zaccagnino’s cinnamonFrench toast soufflé would be the perfectbreakfast treat to serve relatives staying forthe weekend or a hungry group of slumberparty guests. Vivid photographs left thisreader wanting to eat these enticing treatsright off the page!Following her 1985 graduation fromVillanova University, where she majoredin English, Castaldo had a very successfulbusiness career. After taking time offto raise her four children, she decided towork for herself with flexible hours so thather children would remain her primaryfocus. She said, “The idea of the cookbookcame from my passion to cook, my loveof collecting cookbooks from places Ihave traveled and the fact that Madison,Conn., becomes a highly trafficked touristspot in the summer. A beautiful cookbookfilled with pictures of Madison seemedthe perfect answer.” After hitting storeson November 26, 2005, What’s CookingMadison? sold over 2,000 copies in the firsttwo months. The book can be purchasedat Amazon.com or by visiting www.whatscookingmadison.com. Bon appétit!—Reviewed by Heather Strickney ’06 A&S64 Villanova Magazine