The foods that contributed to the greatest weight gain were not surprising. French fries led the list: Increased consumption of this food alone was linked to an average weight gain of 3.4 pounds in each four-year period. Other important contributors were potato chips (1.7 pounds), sugar-sweetened…
Fewer potatoes, more Chobani, done.
Series of Contradictions: Interesting results from long-term study on weigh gain and diet
Photo by Steph Goralnick (http://sgoralnick.com)
I had a thought once about couples where one person was a vegetarian and the other was a meat eater. It seemed like they could really…
Amazing dinner by my friends at StudioFeast. 7 courses, each with an identical (looking) omnivore and vegetarian option, plated side-by-side for a high-impact gustatory and ocular experience. Watermelon that looks like salmon, tofu that mimics a sea scallop, a potato stands in for bone marrow!
Be sure to check out the photos (captured by non-other than the wildly talented Steph Goralnick) and read the recap to get a behind-the-scenes look at how a passing thought is brought to life.
A simple directive for how to make the best food choices, cook.
Hours of obesity mapping fun. See how individual psychology acts within one’s activity environment can lead to psychological ambivalence the sociocultural valuation of activity. That’s a mouthful (ha) but this is truly worth taking a look at and would be a great teaching tool.
Otherwise known as, Things to Make ASAP.
Mark Bittman = auto-reblog
what she said. i’m a big fan of the more vegetable, less egg (just like more sauce/vegetable less pasta) recipe, perfect for showcasing early summer veggies.
food52 and Gluten-Free Girl have banded together to hold a Gluten-Free Baked Goods contest, and I have entered my peach cupcakes with bourbon cream cheese frosting. Recipes will be tested and then the 5 favorites will be posted for all to cast their vote. Stay tuned for contest updates!
This week on Let’s Eat In, Cathy Erway is joined by Michael J Cirino of A Razor A Shiny Knife and Mike Lee of Studio Feast supper club. They talk about “NYC Dining Car”, the recent 6-course mobile gourmet meal served on the L train in New York City. Learn how they pulled off this haute cuisine performance piece and how reactions have been surprisingly overwhelming.
“Our main focus here isn’t to run a restaurant that’s just not in a restaurant, it’s to create performance and that performance is supposed to inspire people and evoke reaction. And I think if we use that as a barometer I think we wildly succeeded in this regard. I think food does a fantastic job of being political even when it’s trying to be whimsical and comedic.” – Michael Cirino
Here is Mr. Cigar’s mostly factual representation on how we got to where we were yesterday.
Jonny adds mild embellishments to the dawning of a great idea.
I would like to take this moment to thank my “hippy” parents who fed me homemade baby food, wouldn’t let me have sugary cereal, taught me moderation, refused to have their daughter order chicken fingers off the kids menu, thought McDonald’s was disgusting, and made me eat my veggies. For the record, chips and french fries were not and are not veggies.
I used to pine after the sugary cereals that stocked my childhood friends’ shelves, but now, I’m greatly appreciative of my parents and their love of Bran Flakes.
“Chips and french fries comprise half of all the vegetables kids eat.”
Nice write-up about the Greenpoint Food Market “a real incubator for those that want to take the next step,” in today’s Dining & Wine section of the NYTimes. Congratulations to Joann for all of her tireless work and hopefully the new food vendor restrictions won’t cramp our style!
Oh, if you watch closely you can see me fanning myself near the 1:01 mark on the video!
Another in memoriam.
you can't eat bread!? 
