Michelle Edelbaum

How Rocco Dispirito Lost 30 Pounds and Became a Diet Guru

Paula Joslin-Web Producer — Thu, 22 Dec 2011 18:51:38 +0000

Rocco’s Lean Regime

Rocco DiSpirito, reality-TV star, cookbook writer and former chef-owner of Union Pacific, a 3-star New York City restaurant, flirted with a healthier lifestyle for years. But it wasn’t until a routine checkup in 2006 that DiSpirito got a wake-up call and decided to take action. At 216 pounds, his heaviest, the 6'1" chef had high cholesterol and high blood pressure.

Michelle Edelbaum

Chef and cookbook author Rocco Dispirito shares his weight-loss secrets.

January/February 2012

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3 Food Causes to Care About

Penelope Wall-Web Producer/Writer — Fri, 04 Nov 2011 14:41:39 +0000

Food Fighters

Lauren Bush-Lauren, niece of George W. Bush, co-founded FEED Projects after traveling with the World Food Program (WFP) and witnessing the need for funds and hunger awareness. “I thought creating a ‘FEED bag’— made of the same burlap as the WFP’s food drop bags—would be a compelling and tangible way for people to connect with the fight against hunger,” says the designer, who has fashion in the family—husband is David Lauren, son of Ralph Lauren. Built into the cost of each bag is a donation tied to the number of people the purchase aids.

Michelle Edelbaum

Learn more about hunger-related charities Jeff Bridges, Sheryl Crow and more celebs support and how you can give back too.

November/December 2011

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EatingWell Interviews CSPI's Michael Jacobson on Food Day

Sarah Hoff — Fri, 26 Aug 2011 15:57:11 +0000

With the launch of the first-ever Food Day, we talk to Center for Science in the Public Interest director about his diet, biggest success and more.

September/October 2011

Michael Jacobson has been called many things—from “hero” to “Food Nazi.” Jacobson, a microbiologist who founded the nonprofit health advocacy group Center for Science in the Public Interest (CSPI) in 1971, prefers “food detective.” CSPI is best known for advocacy on issues like calorie labeling on restaurant menus, or their attention-grabbing efforts (passing out toilet paper printed with the words “ban olestra” in the 1990s). Now the group is hosting Food Day, an “Earth Day” for foodies on October 24, 2011.

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Q & A:

What are you most proud of?

Why should the FDA ban the unnecessary use of antibiotics on farms?

Are there foods you won’t eat?

When is Food Day and how can I get involved?

Peace Corps for Foodies

Sarah Hoff — Fri, 10 Jun 2011 20:36:27 +0000

Peace Corps for Foodies

There’s no denying the statistics: 1 in 3 American kids is overweight, 2 in 3 don’t exercise enough and all live in a nation where fast food is abundant. But a new national service program, FoodCorps, developed with AmeriCorps funding, is addressing childhood obesity through school gardens and farm-to-school programs. Starting in August, 50 service members in 10 states will get a stipend and some benefits for their work helping kids grow, learn about and eat healthy food.

Michelle Edelbaum

A new AmeriCorps program is helping to address childhood obesity through school gardens and farm-to-school programs.

July/August 2011

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EatingWell Interviews Director of the Centers for Disease Control

Sarah Hoff — Fri, 29 Apr 2011 17:52:39 +0000

4 Questions with Thomas Frieden

May/June 2011

Call him what you want (some critics have pegged him a nanny and a zealot), but Thomas Frieden, M.D., M.P.H., director of the Centers for Disease Control and Prevention, is a man on a healthy mission. The former New York City Health Commissioner led successful campaigns to eliminate trans-fats from restaurant foods and post calories on restaurant menus. As CDC chief he’s tackling obesity and nutrition as one of his six public health priorities—nicknamed “winnable battles”—which also include smoking and AIDS. We talked with him about his plans.

Photo Credit: James Gathany, CDC Photographer

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Q & A:

What are you doing this year to achieve your nutrition goals?

On a scale of 1 to 5 (with 5 being the worst), how would you rank tobacco, sodium, saturated fat and sweeteners?

Are there any foods you won’t eat?

How will you know when we’ve "won" the obesity and nutrition "battle"?

EatingWell Interviews The Biggest Loser Dietician Cheryl Forberg

Sarah Hoff — Fri, 03 Dec 2010 19:27:09 +0000

Losing Big, Winning Bigger

You’ve likely never seen Cheryl Forberg, R.D., on NBC’s The Biggest Loser, but as the reality-TV show’s nutritionist she’s a key behind-the-scenes player on its team of medical experts and physical trainers. Forberg, a registered dietitian, James Beard Award winner and bestselling author of 11 books, has been with the show since it began in 2004. Here, she shares her weight-loss secrets.

What’s your weight-loss philosophy?
Focus on the quality of the calories and the quantity will take care of itself.

Michelle Edelbaum

Weight loss secrets you can try at home.

January/February 2011

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EatingWell Interviews White House Pastry Chef Bill Yosses

Matt Malenczak-Tech Producer — Fri, 08 Oct 2010 19:39:51 +0000

Presidential Pastry Chef

In his 28-year career as a pastry chef, Bill Yosses has worked at many notable establishments, including New York City’s renowned Tavern on the Green, but none so prestigious as his current place of employment—the White House. Yosses started under the Bush Administration, but luckily for him the Obamas’ focus on health doesn’t spell an end for desserts, just a shift to moderation. We talked with Yosses about how health factors into his creations and the holiday festivities at the White House.

Michelle Edelbaum

His secrets to making the holidays healthier.

November/December 2010

Jamie Oliver’s New Food Revolution

Erin McCormick-Interactive Producer — Tue, 10 Aug 2010 17:09:00 +0000

Jamie Oliver’s New Revolution

For more than a decade, British celebrity chef and bestselling cookbook author Jamie Oliver has been peddling his message—that simple food tastes great—as “The Naked Chef.” (His nickname, and the title of his first television series and several cookbooks, is a nod to his uncomplicated recipes, not his lack of attire.)

But Oliver really grabbed America’s attention this past spring when he tackled school lunches and the eating habits of residents of America’s “unhealthiest” city, Huntington, West Virginia, on his Emmy-nominated ABC show Jamie Oliver’s Food Revolution.

Michelle Edelbaum

Britain's "The Naked Chef" talks about his show, obesity and kids' health.

September/October 2010

EatingWell Interviews Food Inc. Filmmaker Robert Kenner and Fresh, The Movie Director Ana Sofia Joanes

Penelope Wall-Web Producer/Writer — Thu, 10 Jun 2010 21:51:21 +0000

Watch What You Eat

Robert Kenner’s Oscar-nominated documentary Food, Inc. exposed the inner workings of our industrialized food industry and changed the way many think about their food. Now a new documentary, Fresh, The Movie, builds on that exposé by highlighting everyday solutions that can help us fix our flawed food system. Fresh filmmaker Ana Sofia Joanes talks with urban gardeners, sustainable farmers and a supermarket owner who is revitalizing his community by stocking his store with local produce. We talked with both Joanes and Kenner about their films.

Michelle Edelbaum

Two food films that will change the way you eat.

July/August 2010

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Truck Farm: Unusual Urban Garden Project

Penelope Wall-Web Producer/Writer — Fri, 09 Apr 2010 18:56:11 +0000

Greens on the Go

If you live in Red Hook, Brooklyn, you’ve probably seen King Corn filmmakers Curt Ellis and Ian Cheney—they’re the guys cruising around town with a garden planted in the back of their pickup. “If we’re going to drive somewhere, we have to drive the farm,” says Ellis. “But we can’t really go over 40 or soil starts flying out of the back.” The duo planted arugula, lettuce, tomatoes, hot peppers and more in the bed of the gray 1986 Dodge Ram, their only vehicle (and the same ride they drove cross-country for their award-winning documentary King Corn).

Michelle Edelbaum

King Corn filmmakers Curt Ellis and Ian Cheney are experimenting with urban agriculture for their next film.

May/June 2010

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How to Eat to Beat Climate Change

Sarah Hoff — Fri, 12 Feb 2010 22:01:57 +0000

Cool Food for Our Planet

Until she started writing her latest book, Diet for a Hot Planet (Bloomsbury, 2010), activist Anna Lappé didn’t think much about climate change when she was food shopping. Neither do most of us, she contends. But the emissions our food system contributes—from manufacturing fertilizer to transporting food waste—may be responsible for as much as one-third of global warming. We talked with Lappé, who founded the nonprofit Small Planet Institute with her mother, Frances Moore Lappé (author of the bestselling Diet for a Small Planet), about what we can eat for a cooler planet.

Michelle Edelbaum

Earth-Friendly Eating with Author Anna Lappe

March/April 2010

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Olympians at the Plate

Sarah Hoff — Wed, 02 Dec 2009 21:34:20 +0000

The world’s top athletes defy gravity, break speed records and push their physical limits during the XXI Olympic Winter Games, which start February 12 in Vancouver, Canada. What fuels their amazing feats? We asked four Olympic hopefuls: What do you eat to win?

Join the conversation: What foods fuel your workout?

Speed skater Apolo Ohno, five-time Olympic medalist:

Michelle Edelbaum

Find out what Apolo Ohno, Hannah Teter, Sasha Cohen and more of the world’s top athletes eat to win.

January/February 2010

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Is Cooking a Lost Art?

Nifer — Wed, 07 Oct 2009 18:13:04 +0000

Exploring Americans’ relationship with food and their kitchens. A conversation with Harry Balzer, chief industry analyst of the consumer market research company NPD Group.

November/December 2009

POLL: How often do you cook?

With the popularity of movies like Julie & Julia and books like Michael Pollan’s The Omnivore’s Dilemma, it seems like seeking out good food and cooking it are the norm. At EatingWell, we like to think that all Americans are as jazzed as we are about cooking and eating healthfully, but we know we’re a little biased, so we checked in with Harry Balzer, chief industry analyst of the consumer market research company NPD Group.

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Q & A:

How does the recent economic downturn factor into our food spending?

So we’re cooking more at home?

In 1984 we made 72 percent of our dinners from scratch, but by 2008 that number dropped to 57 percent. What will happen with cooking in the future?

What’s been the most revolutionary trend in the past 25 years?

How does the recent economic downturn factor into our food spending?

Nifer — Wed, 07 Oct 2009 18:05:56 +0000

Question:

How does the recent economic downturn factor into our food spending?

Answer:

Last year 45 percent of people said they were stocking their pantries to save money. This year they’re not going out for dinner.

What do you recommend I feed my pet?

Penelope Wall-Web Producer/Writer — Mon, 24 Aug 2009 18:30:08 +0000

Question:

What do you recommend I feed my pet?

Answer:

You have three choices. It’s great to cook for your pets or feed them a raw diet. Make sure you feed them a balanced diet. Cats are more finicky than dogs, so feed them mostly meat and a vitamin supplement. Check with a veterinarian to make sure you cover your pets’ nutrient requirements.

As for pet food: I think wet food is better; dry foods have more calories, which can contribute to obesity problems, and carbohydrate, which can be problematic for cats. The advantage to pet food is that if you follow the directions you probably won’t overfeed your pet and the nutrient requirements are taken care of.

Note: EatingWell recommends you check with a veterinarian before making changes to your pet’s diet.