|
|
Breast Cancer ShowMonday, Oct 01, 2007
Breast Cancer Show; Dr. Deborah Axelrod; how to reduce breast cancer risk; chef David Pasternack; baked clams; king salmon
Breast Cancer Show; Dr. Deborah Axelrod; how to reduce breast cancer risk; chef David Pasternack; baked clams; king salmon
More Video Clips from This Show
Dr. Deborah Axelrod
Dr. Deborah Axelrod is a leading surgeon who specializes in breast diseases and breast cancer at the New York University Clinical Cancer Center. Today, Dr. Axelrod joins Martha to discuss ways to lower your cancer risk.
For more information on Dr. Axelrod's book, please call Susan G. Komen for the Cure North Jersey at 908-277-2904.
Monica Knoll
Monica Knoll is a breast cancer survivor who created a planner to help breast cancer patients stay organized. To learn more about her organization, visit cancer101.org.
"Breast Cancer: A Decade of Medical Progress"
Provided by the Susan G. Komen Research Foundation. komen.org.
Gal to Gal Foundation
For more information on this virtual walk, visit galtogalwalk.org.
Special Thanks
Special thanks to all the companies that donated their products for our studio-audience giveaways. To purchase and learn more about the featured products, visit Help Support Breast Cancer Research.
For More Information on Breast Cancer
"Butterfly Kisses and Wishes on Wings"
Written by Ellen McVicker; illustrated by Nanci Hersh
butterflykissesbook.com
"The Secret History of the War on Cancer"
By Devra Davis
devradavis.org
Dave Pasternack
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice. Dave is the chef and cocreator of the seafood mecca Esca in New York City, which was opened in 2000 by Dave, Mario Batali, and Joseph Bastianich. Their idea was to showcase the style and sensibility of Italian coastal cooking. Today, Dave joins Martha to make King Salmon with Braised Fennel and Artichokes and Baked Clams with Italian-Style Breadcrumbs and Horseradish. Both are featured in his new cookbook, "The Young Man and The Sea."
|