Nina Teicholz, in The Big Fat Surprise, Why Butter, Meat & Cheese Belong in a Healthy Diet, wins the food wars. Teicholz was a student of biology at Yale and Stanford Universities and earned a graduate degree from Oxford University. Nina was a nutrition science writer for Gourmet and a reporter for NPR. She was […]
Good at Doing Lunch
On a David Lebovitz food, chocolate, wine tour several years ago, Alex Lobrano, former European correspondent for the now defunct Gourmet magazine, joined us for dinner one evening at one of Christian Constant’s establishments in Paris’ 7th arrondissement. David, former pastry chef for Alice Water’s Chez Panisse in Berkley, CA, is the author of The […]
Delicious, Simple, Clean and Healthful
Are you looking to get off to a nutritious, healthful start in the New Year? In many of the world’s traditional cuisines, the most important piece of equipment in the kitchen is the stockpot. A good stock, containing the minerals of bones, cartilage, marrow and vegetables, is easy to digest and assimilate. According to Nourishing […]
Hooked on Butter
AOC, or Appellation d’Origine Controlee, is a designation given to any agricultural product in France whose character is dependent on the place where it is made. AOC is the ultimate meaning of terroir and environmentally sound farming. In France, there are more than 300 wines, for example, with an AOC designation on their labels. Over 40 […]
A Pillar of Salt
Looking back, perhaps Lot’s wife would disagree, but new studies have found that salt is probably not going to kill us. Several related papers from the New England Journal of Medicine cast doubt on the USDA and Food and Drug Administration’s guidelines that limiting the consumption of salt will reduce the risks of high blood […]
The Bogeyman in Your Wine
You know, of course, that there are sulfites in your wine. On the back of each label the percentage of sulfites is listed in the bottle you just uncorked. Wine is volatile food product, and sulfites act as a preservative. The use of sulfites in winemaking began in the 1900s to stop bacteria and other […]
MISSION
Your summer getaway to New England must include lunch at Mission in Newport! Debbie and I know the twins who own Mission as almost an extension of our family, so perhaps we have a bit of a bias. Mission is a funky, noisy, rugby scrum of a locals place that quite simply has the yummiest […]
Why Butter Is Better: Part II
Originally posted May 15, 2014. In a review of Nina Teicholz’s The Big Fat Surprise, Michael R. Eades, M.D. writes that it is perhaps the most important book on nutrition ever written. As Dr. Eades asks, how is it that we went from “a meat-eating, butter-slathering, lard-cooking society to the fat-fearful, heart attack prone, constantly […]
Put Down the Margarine: Butter is Better
In the late 1940s, Procter & Gamble, the maker of Crisco oil, helped transform the American Heart Association from a small, underfunded organization into the powerhouse it is today. Americans, on the advice of the AHA, began in 1961 to eat less saturated fat and switch to vegetable oils for “heart health.” Read Nina Teicholz here explaining […]
The Dirtiest Dozen
Are you getting what you paid for when you buy “organic”? Can you trust that a can of black beans from Bolivia or a bag of walnuts labeled “Product of Kazakhstan” or imported soy beans from China are what they claim to be—organic? Read here in NPR’s The Salt about the organic fraud both here […]
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