My husband and I “went organic” many years ago, figuring that — assuming all the research is correct — spending more money now is better than spending money in the hospital later. Eating real food is way more fun than “eating” from a tube, right? And tastier, I might add. Whether you espouse the “pesticides and fungicides suck” attitude or not, non-profit organizations like the Environmental Working Group have assembled a tome of evidence that recommends staying away from the chemical residue on food. But a huge factor that keeps people from buying organic fruits and vegetables is the higher price. It’s not the farmer’s fault — they have to spend more producing the food so they pass on the added cost to the customer. Although not all conventionally-farmed fruits and vegetables are slathered in chemical residue, there are some worst offenders. To keep track of the pesticides levels on a myriad of fresh food, I recommend a free app called Harvest but here’s a short list of those that should always be purchased from the organic section.
Read more: Fruits and veggies: Buy organic or not? The dirty dozen
The #1 New Year’s resolution is to lose weight. Some succeed… many do not. But those that do put in the effort and take the extra steps (literally) required to make a lifestyle change for the better. There are so many things you can do to feel awesome and lose weight but these four easy tips will start you on your way. 1. Buy a pedometer and shoot for 10,000 steps per day. Try a free app called Pacer. It’s not perfect (you have to turn it on everyday and also have your phone on you at all times), but hey, it’s free. Some things to try: Park your car as far away as possible from any door (work, grocery store, coffee shop, etc), take the stairs instead of the escalator or elevator, walk to people’s offices instead of calling them at work.
Read more: Four easy weight loss tips for a new year and a new you
In a disturbing 20 minute TED talk about the future of food in America, Chef Jamie Oliver attempts to shock us into becoming more curious about the food we eat. Also watch Robyn O’Brien’s TED talk about our food supply. “Obesity costs the U.S. 10 billion dollars a year.” (Jamie Oliver) “Your child will live a life ten years younger than you because of the landscape of food that we’ve built around them.” (Jamie Oliver)
Read more: Food EDU: Jamie Oliver’s TED Talk
It’s kinda complicated how to introduce what this interesting (yet, admittedly over dramatic) video is about. They provide examples of the shape and make up of food indicate the organ they help. According to the video, the Chinese have been following this wisdom for thousands of years. Perhaps another way we can learn from the wise people in the east?
Read more: Video: How the shape of food provides insight into how they keep us healthy
A disturbing talk presented at the innovative TedX program by Robyn O’Brien, an advocate for food safety. Robyn is a former food industry analyst, Fulbright grant recipient, author and mother of four, who brings unique insight into the impact the global food system is having on our health. Once you watch the video, visit Robyn’s
Read more: Video: How safe is our food supply? Food advocate Robyn O’Brien at TedX
On Monday, the Doughboy came to Mickey Mouse’s turf in Orlando at the 45th Pillsbury Bake-Off Contest, the premier American cooking competition. Five men and 95 women, aged 25 to 77, all amateur cooks came from cities like Brookline, MA, Beaver Dam, KY, Koloa, HI, and a few miles away in Windermere, FL to debut their original recipes. The prize seekers baked, braised and whisked their dreams and talent in 100 mini-kitchens set up in the Peabody Orlando Hotel ballroom. Each vied for the sweetest bragging rights of all, a $1 million grand prize and $10,000 in GE appliances.
Read more: Pillsbury Bake-Off prize winner is wholly pumpkin ravioli: Recipe and pictures
I went to the Zinfandel Advocates and Producers Festival in San Francisco with one mission: to find out, once and for all, what food pairs with Zinfandel from the people who make the juice. This grapes is often low in tannins and acidity with a reputation for hefty alcohol… what would these winemakers say? I got the goods from nine winemakers and principals, from tiny producers to large. The answers might surprise you…
Read more: Winemakers’ opinion: What foods pair with Zinfandel wine? (video)
Ladies and gentlemen, children of all ages, I met chef Michael Vaughn who feeds about 200 hungry entertainers who live in some of the 61 train cars parked just outside of town. Chef Michael says he likes the adventure. “It’s definitely the greatest show on earth. We are the world’s largest city without a zip code,’’ he adds. The 16-year saw-dust veteran may have learned to cook in the south but his cuisine spans several continents. His international mix of patrons come from seven continents, including Uzbekistan, Uruguay, Russia, Mongolia and Paraguay. Michael invites the animal trainers, trapeze artists and others to bring him recipes and teach him about their special dishes that personify their home country.
Read more: Food fit for a circus clown: Behind the scenes in Ringling Bros. kitchen