As life has gotten bigger and wilder in the last few weeks, my mind has become full of untamed beasts, all clamoring for my undivided attention. I have spent the last few days trying to wrestle each of these beasts into cages, to no avail. They will be wild. So, rather than a trip to the zoo, how about a little safari through life in its natural habitat? Here we go.
Posted by realfoodroad on May 18, 2013
The Extraordinary Science of Junk Food, an excerpt from an upcoming book by Michael Moss, is a disturbing peek into the world of processed food engineering, and the lengths the food industry has gone to in order to keep people buying and eating foods they know they really shouldn’t be eating.
I first heard a bit about this years ago in a book I did not finish reading, “The End of Overeating”, by David Kessler. But Michael Moss seems to have something more exposé-like here, and I look forward to the release this month of “Sugar Salt Fat: How The Food Giants Hooked Us”
Meanwhile, I highly recommend the NYT Magazine article. You may not want to read it with a bag of chips or a soda at your side.
See you soon.
Posted by realfoodroad on February 21, 2013
My freezer is one of the most useful and important tools I have when it comes to eating seasonally. Almost anything that looks like it’s going to go south before I can get to cooking it, can be frozen in some form, pretty quickly and easily, and having a freezer full of little treasures is a lot of fun when I’m looking for inspiration during less abundant months.
But not when it looks like this.
click for more…
Posted by realfoodroad on October 22, 2012
Here’s a link to a great read from Chef Marcus Samuelsson:
Notes From LinkedIN: X-Ray Vision Carrots & Changing the Way Our Children Eat « Chef Marcus Samuelsson.
He discusses the idea that the way we talk about food with our children can influence whether or not they will be interested in eating it. In a recent study by Cornell University, children were more enthusiastic about eating vegetables when they were given exciting names, such as “Silly Dilly Green Beans” and “X-Ray Vision Carrots”. Samuelsson has taken this idea further by suggesting we should stop making the distinction between “healthy” foods and “tasty” foods, because it somehow implies that “healthy” foods are not “tasty”. Any of you who have ever eaten just-picked fresh peas from the pod, or a sun-warmed tomato fresh off the vine know this is simply not true. But it’s the impression given when we tell our kids, “Eat it, it’s good for you,” rather than, “Have a bite of this, it’s delicious.”
Click the link, have a good read, and see if it doesn’t get you thinking about your own food choices, and how you make them. I’ll see you on down the Road.
Posted by realfoodroad on October 11, 2012
Wow, that week went by quickly! There was a lot of cooking, but no photos to show for it. However, I do have some photos of what I have been gathering from local farmers and vendors this week.
/Click for photos!
Posted by realfoodroad on October 8, 2012
The Share, L to R: Potatoes, Butternut Squash, Red Peppers, Eggplant, Pumpkin, Jalapenos, Salad Mix. I love the colors here!
Click to see more!
Posted by realfoodroad on September 26, 2012
I just read this wonderful piece by Michael Ruhlman. Take a few minutes and check it out:
Michael Ruhlman: Is Food Writing Important?.
Posted by realfoodroad on September 25, 2012
Quick post, and a quick read. Couldn’t have said it better myself. Check it out:
Focusing on What Is Local, Not Just Organic – NYTimes.com.
Posted by realfoodroad on September 8, 2012
I have posted this recipe before (Real Soup is Good Food), but in that post I peeled and seeded the tomatoes. Today I used the food mill, for two reasons.
Click to know more…
Posted by realfoodroad on September 4, 2012
It has been a little crazy here this week, with The Boy starting school, and his birthday coming up, and I have not been in the kitchen as much as I would like. But I did want to share a resource with you, that I stumbled upon last week. It is a guide published by the Environmental Working Group called “Good Food on a Tight Budget”. If you have ever wondered if you were really getting the most flavor, value, and nutrition bang for your buck, but found the task daunting, this is the guide for you. The EWG has done the legwork, data-gathering, and math for you, and has come up with an extensive list of whole, fresh foods that are packed with the most flavor and nutrition for the dollar. You can access the list on the website, print yourself a copy of the booklet, or even purchase a hardcover copy if you want. I thought the list was very complete, and the information provided about the foods listed helpful. I think it’s definitely worth a look.
More food soon, see you then.
Posted by realfoodroad on August 30, 2012