skills worth knowing 61 results

What’s Your Problem? Facing your Food Demons.

Confronting our problem foods - How to wake up and embrace the foods that haunt usWe all have them - those foods that are our personal "problems." Maybe we can't help ourselves from wolfing down a few slices of cake or a muffin every morning or a plate of fries or bag of chips.  How do we know a food is a problem?  Because we say it is! We know when our pants are so tight that we have that nasty red line when we disrobe at night and know that last weekend's fry and ...

Five Ways to Create New Food Patterns Now

Climb out of the food rut with easy changes in what and how you eat.1.  Try a new food (something you’ve never had before).Whether it’s curry or kohlrabi, pick something and explore it, even before you try it.  Read some recipes or thoughts about it on the Internet or the library.  Ask the folks where you buy it how they prepare it.  Look at restaurant menus.  See what appeals to you.  Once you figure out what is most appealing to you, give it a try, ideally by making it ...

Like Acorns to Squirrels: Storing Your Food

Just like squirrels scurry around storing acorns and other winter food sources, we should too. Not acorns necessarily (though we hear they make a passable flour in a real pinch), but food we'll eat and enjoy. And not just if we're starving.Based upon some of what we've seen out there as handy-dandy emergency food storage in case the end-times happen to pop up makes us think we'd prefer the acorns.Listen, there's no point having packets of spaghetti and meat-sauce goo or artificially ...

Lose Fat With Cabbage (Salad), Really

Lose Fat With Cabbage, ReallyIt can help get our veins breathing, make our heads hairy and our bellies flat!We're like most everyone else.  During the winter we developed an extra layer of insulation.  Now that the warmer weather is finally here, we'd like to lose it.Cabbage has long been known to promote health and has been highly valued for its many medicinal properties.According to the Roman Marcus Cato, Brassica est quae omnibus holeribus antistat (It is the cabbage which ...

Beating Meat (No, not that kind).

Is Sustainable Meat Really a Myth?A recent editorial in the New York Times by James E. McWilliams, author of Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly discusses the idea that there is no such thing as sustainable meat, our visions of happy grass-fed cows living in harmony with our hamburger fantasies notwithstanding. Is this true?By now, many people (maybe most) agree on the horrors of factory farming: rampant antibiotic use, mad cow, E. coli, etc., ...

Spring Rush – Harnessing the Season to Grow

As we keep hearing, the weather's been unusual in 2012.  It's only April and even though it sometimes seems like we've already experienced all four seasons, there are unmistakeably signs that in the Northern Hemisphere, the Earth is finally experiencing real Spring.If we look around, we see plants and insects emerge, hear more birds and find increasing traces of wildlife.  The whole soil web starts to wake up, bringing the opportunity to grow.  Increasingly, more of us are taking up ...

Enjoy Your Food – Eating is a Delicious and Satisfying Pleasure

"It is the mind that makes the body." - Sojourner Truth (1797-1883)Food is a delicious and beautiful pleasure. For some reason, lots of us feel as if we shouldn't enjoy what we eat. It's as if we enjoy eating "too much," we're being gluttonous or doing something unhealthy or both. This is simply not true.If we relish the pleasures of food, when we experience the flavor and sensation of what we are eating, no matter whether it's a special meal or a spur-of-the-moment indulgence, we do ...

Consider the Source – It Came From Where?

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients. - Julia Child (1912 - 2004)To help wake up to our connection with what we eat, we must remember to consider the source of the food going into our mouths. The place the food was grown or made, the level of care and attention that went into it and the manner in which it came to be on our plates all affect the end product.This means that our grandma's organically raised chickens' eggs (espec...

Routinely Break Routine – Creatures of Habit and Habit Creativity

Habit is a cable; we weave a thread each day, and at last we cannot break it. - Horace Mann (1796 - 1859)Without question, we are creatures of habit. Even the most unstructured among us have certain patterns we develop around all aspects of life, especially the basics like eating, sleeping and, yes, "toilet time." We may rise at 7:30, lunch at 12:30 and turn in to sleep at 11:30... and keep this up for years. Or, we may eat cereal, whole wheat toast and jelly for breakfast every day or eat ...

Consume Living Foods – Gut Feelings Will Come Alive

It's not the bacteria that causes illness, it's the terrain. - Louis PASTEUR (1822 - 1895)Since the dawn of time, humans have been creating and consuming living foods. No, we do not mean still-moving chickens or wriggling fish or even raw foods that have never been heated. We mean all of those fermented foods that leverage the special properties that the microbial world can bring us. These foods include yogurt, miso, tofu, sauerkraut, cheese, pickles, kimchi, beer, sourdough, and dozens ...