Salt That’s Totally Worth Its Salt

I like salt. It makes food zing. And I like things that zing. (I also like salty language, but that’s another blog post all-together.) Salt and fat are the two key ingredients that determine the taste of our food (see ‘zing!’ above), but salt has been taking an (unfair) beating lately. In April, the Institute of Medicine published a study that said salt is so dangerous, the FDA should... read more

NYTimes Book Review: The Food Movement, Rising

Michael Pollan – author of Omnivore’s Dilemma, In Defense of Food: An Eater’s Manifesto, and the adorable, portable, sensible Food Rules – has a dense, but readable (and worth it!) piece in the NYTimes Book Review this week: The Food Movement, Rising. Rather than review five foodie books individually, he’s taken a look at food politics, its history, and how its playing out now.... read more

100% Grass-Fed, Organic, Happy People

 [Melissa & Dallas prove that Yankees can totally rock the Texas plaid.] How freakin’ great is it when people exceed your expectations of them?! I’ve been working with Melissa Urban as my nutrition coach since last July, and the way she’s helped me learn to eat and re-shaped the way I think about food is nothing short of miraculous. Before this weekend, we’d only talked... read more

Read It Now: The Grain Manifesto

Moxy-Boss and Dallas serve up healthy servings of delicious science over at Whole9. Dig into The Grain Manifesto.... read more

Feasting on Fitness: The Fat Rant

“Feasting on Fitness has a really great post today about the benefits of eating fat – and the Frankenfood found in salad dressing bottles at the grocery store. It’s a long read, but well worth it. And your reward at the end is a yummy-looking recipe for Nut Crunch. Go read “Fatphobia” at Feasting on Fitness. Here’s a tasty tidbit to whet your appetite: … the food... read more

Paleo Kitchen: Stocking Up

This is the first in a series of posts about how I run my dino-chow kitchen to keep Dave and I fed without making me (too) crazy. Two things happened this summer that transformed our kitchen. Thanks to the encouragement of the Moxy-Boss, I decided to start eating only real food. Call it paleo, call it clean, follow my lead and call it dino-chow… it meant the refinement of the no-grain eating... read more

Vegetarian Myth

Fat Head has a well-written review of the The Vegetarian Myth that makes me want to read it. Any of your read it yet? read more

Fructose is the Work of Satan

I’m reprinting this article from the Times Online in its entirety because it’s important/freaking me out, and I’m seriously considering asking my mom to sweet talk my niece and nephew out of drinking soda… “How ’bout some nice water, kids!” Also, rhetorical question: Why did this research not make headlines in the U.S. press? Is it because of this? (Yes, my cold... read more

To Fridge, or Not to Fridge: That is the Question

So… you’ve banished grains from your diet. Your coffee is “enjoyed” black, and you enthusiastically share recipes renovated to include elk and bison. Maybe, like me, you’ve also started receiving a weekly delivery of local, organically-grown produce. And if you’re like me, when you were unpacking your box of butter lettuce and eggplant and red onion and oranges and... read more

Oh, Temptation

The Great Fitness Experiment has a good post today about sugar, temptation, and finding what works for keeping cravings in check… along with a ridiculously adorable video that I encourage you to watch. To the end. Take the two minutes and treat yourself. Guaranteed to make you smile.Sugar Bombed: The Cheat Day Debunked For more on the topic of how to get a little dirty with your diet without... read more

Don’t Eat Egg Salad From A Vending Machine

I’ll be away from the computer this weekend, but wanted to give you something to chew on while I’m gone. Michael Pollan is the author of In Defense of Food: An Eater’s Manifesto and The Omnivore’s Dilemma: A Natural History of Four Meals. When he asked for readers’ favorite “food rules,” he received more than 2500 responses. Now The New York Times has made a neat... read more

« Previous Entries Next Entries »