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Content tagged with “July/August 2008”

A Taste of Place
Imagine America not as we see it today, a grid of states, but the way it might have appeared to settlers centuries ago...
How can Americans learn—or relearn—to start cultivating that sense, a taste of place?
Can you comment on the tradition of terroir in the United States?
What’s an example of terroir?
A Food Anthropologist
Terroir, the tastes that emerge from the natural environment where a food is cultivated, is most often associated with...
Ten Pounds in 10 Days?
“Lose 10 pounds in 10 days!” As a nutrition professor, I know better than to believe the ultra-fast weight-loss claims...
Are Plastics Safe?
How to Pair Beer and Food
How the Elite Eat
Four Olympic athletes talk about nutrition, calories and exercise tips to live by. Erik Vendt At 27, swimmer Erik Vendt...
4 Natural Fuel Foods for Your Next Workout
What foods can you count on to go the extra mile, and which foods fall short? See what recent studies reveal before...
Eat to Win
Track and field Olympian Marion Jones was America’s darling during the 2000 Olympic games in Sydney, bringing home...
Breakfast of Champions
When Olympians plan what they’ll eat in the morning, they rarely call it breakfast. “They look at it as a pre-training...
The Total-Body Benefits of Berries
When it comes to health, berries have a fabulous reputation. Blueberries are packed with antioxidants, called...
Why Eating Yogurt May Help Your Gums
Yogurt lovers, rejoice! Not only does this nutrient-packed snack help keep your bones strong, new research shows it may...
A Vermont Picnic
In early spring, I stood in northern Vermont under a bright blue sky watching a teenager tap a sugar maple while his...
Sweet Georgia Peaches
Corn with Bacon & Mushrooms
This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and...
Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper...
Macque Choux
Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. Here we eschew the traditional bacon fat or...
Mexican Grilled Corn
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija...
Watercress & Endive Salad
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a...
Grilled Pepper Salad
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a...
Hot & Sour Slaw
This slaw, a combination of cabbage, red bell pepper, scallions and bamboo shoots, is tossed with a dressing full of...
Caprese Salad
Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this...
Spicy Thai Shrimp Salad
Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb...
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