I wish I had accepted your grace, rather than running away with my tail between my legs. Kindness is all around, and you reminded me of that.
Dr. David Katz,
Dr. David Kessler,
Healthy Living Health News,
Healthy Living News
Improving food labels, as planned by the USFDA and much in the news over the past week or so, is a welcome thing. But I do think we have cause to wonder if all the fanfare and media hype are really warranted. When all is said and done, what improvements are in the works, and how much will they really matter?
Make sure that you can order your favorite morning drink in your next globe-trotting adventure.
I was twenty-four years old before I really became aware that growing seasons existed.
Next time you're at the bar, try ordering a Negroni on ice or a sherry cocktail.
Now, I'm never one to shy away from making foods that are as crazy as possible, but with this one I thought that I might be overdoing things a bit.
It didn't take me long to realize what Chipotle was really doing by adding tofu (aka Sofritas) to its menu: It had cleverly devised a way to get vegetarians to pay more for a meatless burrito. Now, vegetarians can spend just as much as omnivores.
The reality is shoveling handfuls of dry cereal into your gullet and drinking microwave coffee.
How do you change human behavior, a difficult proposition in itself, let alone when a big problem is largely invisible to the public eye? When it comes to the problem of overfishing, Lyf Gildersleeve of Flying Fish Company, a sustainable seafood buyer and retailer, sees education as the key. As we see in this video, there are varieties of non-targeted, commercially caught (bycatch) fish, that are not generally known to the eater. By establishing a commercial demand for these "trash fish," it would help reduce the demand pressures on the most popular ocean fish that are being over-harvested. Gildersleeve shows three of the four "trash fish" (Ivory King Salmon, Pacific Skate, Wolf Eel) that will be used for a Portland Chefs Collaborative fundraiser event to raise public awareness of overfishing. At the dinner (video coming next Tuesday), guests taste a variety of "trash fish" dishes prepared by four renowned restaurant chefs, to demonstrate how each fish can look appealing on a plate, and also be delicious to eat. As once a commercial fisherman himself, Mr. Gildersleeve understands the economic pressures small commercial fisherman face. If more eaters become aware of these lesser known fish, adding additional species of fish to the commercial mix can also help strengthen the viability of these fisherman who rely upon the local marine environment to provide for their economic sustenance. We have long been advised to eat more fish; perhaps it's time, to eat more kinds of fish, too. These are the 10 most consumed fish species, in order of quantities consumed* Shrimp Canned Tuna Salmon Tilapia Pollock Pangasius Crab Cod Catfish Clams *National Marine Fisheries Service; 2012 figures. Additional Resources: The Monterey Aquarium Seafood Watch Program Buyer's Guide offers a comprehensive list of commercially available fish species to avoid eating entirely, along with a list of more sustainable alternatives. A Sea Change (The Pew Charitable Trusts, 11-2013) Originally posted on Cooking Up a...
It is by now a given among connoisseurs that Italy's Barolo wines are on a par with the very finest wines of Bordeaux and Burgundy, though there is something of a cold war going on among Barolo producers in the region of Piedmont.
Food For Thought,
Local Food Movement,
This past Saturday, I had the privilege of speaking at the TEDx Manhattan: Changing the Way We Eat conference. I spoke about the Food Movement and put it into historical context. And while I spoke of history and social movement theory, my talk focused around the idea that...
Saint Patrick's Day has plenty of well-known traditions, but their histories are probably unknown to most.
You proceed to count down the minutes until it's time to ditch the books and grab some grub at the nearest dining hall. Here's where the ten stages of the food coma become real.
After 15 years in the Tri-State Area, I'm moving to LA. Here are the restaurants I'll miss the most once I'm there. The restaurants I love the most in the world.
Pinot Noir has been growing steadily in popularity, but typically California or French wines are making the initial cut. Perhaps its time to try a compromise in Oregon wines -- grown on the same latitude as Burgundy but with a new world feel, they can be the best of both worlds.
McDonald's next week will introduce premium-price Bacon Clubhouse beef and chicken burgers in an attempt to regain its pricing equilibrium after a long spell of Dollar Menu & More budget-price promotion.
Mountain Thunder Coffee,
What's so special about Kona coffee?
Food For Thought,
Before I started farming, I had little idea that non-profits like Berkshire Grown existed all over the nation, supporting small farms in ways that, unfortunately, state and federal governments are currently not set up to do.
Food For Thought,
Having worked to end hunger and poverty for the last 40 years, I know that the passage of a new farm bill is a time of great change -- sometimes for the better; usually, in the recent era, for the worse.
Salt -- the delicious alchemy between explosive sodium and the toxic green gas chlorine -- is an essential mineral for biological life and an all-purpose tool for deliciousness.