Lisa Gosselin's Blog (Page 2)
Who stole these cookies? But honestly Monica, that’s the question I really want answered.
First, the backstory: If the words “But honestly Monica” don’t have any special meaning for you then you missed the maelstrom that occurred last week after a small food magazine named Cooks Source blatantly lifted off the Internet an article about the medieval origins of apple tarts and printed it without payment.
When the author, Monica Gaudio, requested a donation of $130 be made to the Columbia Journalism School, she received the following response from the editor:
“But honestly Monica, the web is considered "public domain" and you should be happy we just didn't "lift" your whole article and put someone else's name on it! It...read full post »
I live in Vermont. I have cows and goats as neighbors. I buy chickens from the farm a mile down my road. I’m the editor of EatingWell Magazine, for pete’s sake, which champions wholesome, local food and healthy eating.
So you would think I’d know what terms like “all natural” mean. Especially when “All Natural” appears on a pint of Ben & Jerry’s ice cream, which is made exactly 10.3 miles away from my house.
Well, apparently I don’t. Nor do many people. Because somehow factory-made ingredients like “fake vanilla, alkalized cocoa, corn syrup, and partially hydrogenated soybean oil” have found their way into 48 of Ben & Jerry’s 53 “All Natural” flavors, according to the Center for Science in the Public Interest, a Washington, D.C.-based nutrition and health...read full post »
People, don’t hate me, but after listening to the Food and Drug Administration’s hearings this week on whether to allow genetically engineered salmon to be brought to market, I’m almost sold on what’s being called, in some circles, the “Frankenfish.”
I absolutely love salmon—salmon cakes, grilled salmon tacos... (OK, I’m already hungry). So when I heard that AquaBounty Technologies’ genetically engineered super salmon matures early and can grow to market size in 18 months, instead of three years, I paid attention.
Related: 20+ Easy Salmon Recipes
I mean, why not? Salmon is one of the healthiest foods we can eat, loaded with healthy...read full post »
As a kid, I would get all excited each week when the milkman delivered icy bottles of milk, fresh from the old dairy farm down our road. I loved drinking milk, loved it on my cereal in the morning with a few fresh strawberries, which gave it a sweet pink tinge, and loved it in homemade ice cream.
That dairy farm is gone now, and more than 400,000 other small dairy farms have been lost since the 1970s. And these days, I see fewer and fewer kids (much less adults) reaching for a glass of milk. In fact, since 1980, milk consumption in this country has dropped by more than...read full post »
My friend Carl Safina was on The Colbert Report recently talking about the Gulf oil spill. One of the world’s foremost marine biologists, and co-founder of the Blue Ocean Institute, Carl wrote an eye-opening article about the future of fish and 6 fish we should eat and 6 fish we should save in the April issue of EatingWell Magazine. I spoke with him about the spill and what it means for seafood.
EW: Do I need to be worried about eating oil-contaminated fish?
CS: No. The federal government has closed the Gulf Coast fisheries that are near the oil spill so you can’t even get seafood from there now and all seafood from the Gulf is being closely inspected....read full post »