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 »
When I first saw Julie & Julia last year, the movie about how Julie Powell cooked and blogged her way through Julia Child’s Mastering the Art of French Cooking, I loved it. What I didn’t realize at the time was how many EatingWell “Julies” are out there, cooking their way through our magazine and books.
I came across Angela Buraglia of Cedar Park, Texas, on Twitter last spring when she was about to hit 50. Not age 50 (the makeup-artist-turned-software-developer is only 35), but about to make her 50th EatingWell recipe in 90 days, a challenge she set for herself and her fiancé. She started with the EatingWell 500-Calorie Dinners cookbook. Each recipe got a Tweet and a...read full post »
I am mad about seafood. Madly in love with how it tastes of the ocean: light, healthy and fresh. Wild fish are the last truly wild (as opposed to farmed) food that’s a regular part of the American diet. Fortunately, more and more companies, ranging from Walmart to Whole Foods, are sourcing their seafood sustainably and labeling it that way. And now that so much of the seafood in the Gulf of Mexico has been threatened by the oil spill (Louisiana has been the second biggest harvester of seafood in the U.S.) there’s even more reason to watch what we eat.
Now I get mad (in the other sense) when I see...read full post »
As I went through the food market yesterday I was thinking about making a good cheap chicken dish. But when I came to the meat counter, I was amazed at the range in price for chicken.
On one side of the meat display was a “family pack” of chicken thighs—$1.29 a pound. Then there was a whole chicken for a mere 77 cents a pound. And then, on the other end, in the “gourmet” section, a whole “all-natural,” organic, locally raised bird at $3.89 a pound.
How to choose? Later on, I asked EatingWell Food Editor...read full post »