Throughout April we’ve asked members of our Green Living group on EatingWell.com to give us your best tips for greening up your kitchen. Lots of you shared awesome, innovative tips, and our top 10 choices are below. (Click here to join the fun in our Green Living community now.)
Check out their great ideas (you may even pick up some new tricks!) and vote for your favorite to help us choose our top winner (who will receive EatingWell in Season: The Farmers’ Market Cookbook)....read full post »
Do you have any idea how much of what you eat each day has been made from genetically modified organisms? Though I try to eat organic, like most Americans I’ve been consuming genetically engineered (GE) or genetically modified (GMO) foods for the past 15 years.
It’s hard not to: 70 percent of our corn farmland and 93 percent of soy farmland are planted with crops genetically engineered to resist pests and herbicides and increase crop yields. And in the next few years new science may provide genetically modified apples that don’t turn brown, rice that helps build up vitamin A, even an “Enviropig” which produces less phosphorus in its manure. Find out more about the latest news on these...read full post »
If you ever want to start a conversation at a party, try asking this question: What are the best and worst deals at Trader Joe’s? It’s only slightly less controversial than health care reform.
Americans (and I include myself) are crazy about Trader Joe’s: there are Facebook pages, books about shopping there, even fan-run websites. What inspires this passion? Jovanna Brooks, founder of traderjoesfan.com and traderjoesguide.com, says, “The reason that there are so many really die-hard Trader Joe’s fans is because you can get incredibly unique items. It’s adventure shopping all the time because there are things that are constantly new. At the same time, people get upset...read full post »
I can clearly remember my last fully loaded Caramel Frappuccino. It was about four years ago. I’d taken a red-eye flight, stopped off to buy the sweet, icy 24-oz. coffee drink at Starbucks and started driving to the office. On the way, I had to call our senior nutrition advisor Dr. Rachel Johnson, professor of nutrition and food sciences at the University of Vermont, to discuss her next story for us.
“What are you thinking of writing about, Rachel?” I asked, one hand on the wheel, the other on the whipped-cream-topped drink next to me. I took a sip.
“Beverages,” she quickly replied. “Do you know how many calories we get from drinks and how much they contribute to obesity?”
I cleared my throat. “Um... no?”
And then (I kid you not) she said:...read full post »
As the editorial director of EatingWell Magazine and EatingWell.com, it always amazes me to see how a trend starts in a restaurant kitchen, a nutrition journal or a TV show and wends its way out to the general public. For instance, thank Michael Pollan’s diatribe against Big Corn in The Omnivore’s Dilemma for the backlash against high-fructose corn syrup (trending down) or Sex and the City for the elevation of the cupcake from afterschool parties to red-carpet fare over the past few years. (What You Missed: 5 Top Food Trends of 2010)
Food may not be as trend-ridden as fashion but it’s getting close. These days, hot foods, super nutrients and restaurant themes come and go...read full post »