I thought I had reached my limit when I saw (and ignored) ads in my Facebook feed promoting "sexy eyebrows." But then I read this: a headline for an article promising insight into what my belly button said about me. That may have actually pushed me to the edge.
It's a perfect time to appreciate traditional, nourishing foods. But nowadays, that means thinking about some things our grandparents never had to -- such as whether or not an ingredient has been genetically engineered.
Let's leave aside for a moment the climate impacts and dire consequences of natural gas. Let's look at the health impacts we're ALREADY seeing around the country from the chemicals and industry practices associated with fracking.
In politics, an October surprise is when a candidate has dirt on his or her opponent that is saved for just a few weeks before the election, so that the opponent's media coverage will be negative just as people are deciding who to vote for.
When I asked professor and author Marion Nestle how she got interested in the whole realm of food and nutrition and what kind of food she grew up eating, and she got this sentimental look on her face and said she was going to tell me about her "green bean moment."
When I had Alice Waters over to my house for dinner, there was just one thing I wanted from her: to learn how to make real restaurant-style salad dressing the way she makes it. I needed to know the secret!
It's great that California wants to help protect its citizens, and by extension the rest of the country, from toxic substances, but only you can control which products enter your home and affect the health of everyone inside.
Of all of Pollan's books, this is my favorite. This "plant's-eye-view of the world" enables you to see nature from the perspective of plants and animals, imagining that perhaps they use us just as much as we use them.