Bacon and eggs for breakfast, a chicken sandwich for lunch and a nice and juicy steak for dinner. Without much effort, we end up consuming significantly more protein from animals than many other cultures consume only sparingly. I am not a vegan or a vegetarian and regularly eat dairy products, eggs, fish and meat (in exactly that order) but this week’s post is a little nudge to raise your awareness on the amount of animal protein, particularly red meat, we eat on a regular basis. Come and cook with us! Continue reading “Eating What Before 6?”
Tag: Healthy Eats
All in Favor of Alliums
There is no better staple vegetable to stock in your kitchen than onions. They are versatile, long-lasting and, the occasional tear aside, known to be very good for you. My favorite chef, Meredith McCarty recommends to have at least one member of the allium family a day, whether in the form of onions, shallots, leeks or garlic. According to Michael Pollan, chopping onions is the sine qua non of routine culinary tasks. Come and chop some onions with us! Continue reading “All in Favor of Alliums”
Antibiotics and Its (Ab)Use in the Food Chain
Last winter I came down with a nasty cough, high fever, no appetite and the feeling that something was really wrong with me. Luckily, the right diagnosis (pneumonia) and a round of effective antibiotic treatment put me back on track. The outcome would probably not have been as lucky if this had happened before Alexander Fleming’s discovery of antibiotics. And if you can believe the Director-General of the World Health Organization, we might soon be in a similar position again, as the world is facing “an end to modern medicine as we know it”. Why this gloominess, one might ask. Here is what we found out about the use of antibiotics, how it can lead to drug-resistant bacteria and what we can do about it. Come and cook with us! Continue reading “Antibiotics and Its (Ab)Use in the Food Chain”
The Art of the Artichoke
Reading our blog, one would think that we like our vegetables the way parents love their kids: you can’t pick a favorite. But that’s not the case with me: I like beets, I like broccoli, I like green beans, but I LOVE artichokes, above any other vegetable. On my first visit to Carmel, the home of the artichoke, I thought I had arrived in culinary heaven: artichokes for breakfast, lunch and dinner. Maybe their unique and distinct flavor really agrees with me, or I get hooked because of all the work I have to put in to get to the good parts, but whatever the reason, give me an artichoke and I know just what to do with it. Come and cook with us! Continue reading “The Art of the Artichoke”
Hope sprouts eternal!
What’s great about living close to a big city, and particularly one that cares a lot about food culture, is that there are always interesting lectures, round-tables, book-signings or speeches about healthy foods. So when I heard that Rebecca Katz is coming out with a new book called The Longevity Kitchen, I was disappointed to learn that my chances to get a ticket to her presentation were close to zero. Luckily she appeared in a segment on NPR called “How to Eat for a Longer Life” where she spoke as part of a panel about health, food and longevity, so I got to hear her speak, albeit not in person. In her book, she introduces us to her “16 age-busting power foods” and one of them is asparagus which, lucky for us, is coming in season right now. Spring has finally sprung. Come and cook with us! Continue reading “Hope sprouts eternal!”
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