It's been ages since I posted my favorite links each week, but this year, I'm bringing it back! Buckle up for some of the best...Read More
Rants & Raves 4/24/13
There is no shadow without light, no sun without rain, no celebratory Raves without head-shaking Rants first.
Ew, seriously. So gross.
Remember back in 2010 when Serious Eats tested how long a McDonald’s hamburger would last? This is worse than that. A man in Utah found a McD’s burger in his pocket from 1999 — it looks somewhat mummified but otherwise “normal.” No word on if he partied like Prince when he bought it. Click through to watch the video.
I’ll take mine all-natural, please.Myth busting about genetically-engineered foods, courtesy of The Atlantic. “American farmers started growing genetically engineered (GE) crops (which are also commonly referred to as “GMOs”) in 1996, and now plant 165 million acres annually. Food manufacturers estimate that 70 percent of processed foods contain at least one ingredient made from GE crops. But along with such rapid adoption of a scary-sounding technology have come myths propagated by proponents and opponents. Here are some facts….” Read more.
That blasted swimsuit issue!
This dates back to February, but it still makes my blood boil. This year’s edition of the Sports Illustrated swimsuit issue included a “six-page ‘style guide’ featuring model interviews and makeup tips for helping ‘everyday beautiful women’ look more like the exceptionally beautiful women who fill the issue’s pages.” Sigh. Read Slate‘s scathing commentary.
Not the sriracha!
The Smithsonian digs into food fraud, including some of our favorites like extra-virgin olive oil, saffron, wasabi, and gasp! sriracha. “The mix of jalapenos, garlic, sugar, salt and vinegar comes in an iconic rooster-stamped, green-capped bottle from California’s Huy Fong Foods… In an attempt to capitalize on Huy Fong’s success, bottlers have begun mimicking the brand, even replacing the rooster with a unicorn in one instance.” All the more reason to make your own with Nom Nom Paleo’s recipe. Read more from Smithsonian.
Let’s get to the good stuff!
More of this!
What’s so disappointing about the Sports Illustrated news above, is that the magazine is also capable of giving us this: The 100 Greatest Sports Photos of All Time. Gritty, dramatic, inspiring, beautiful.
I have thighs like hams.
I’ve written about my affection for my ham-ish thighs before, and I loved this guest post on Radical Hateloss called “From Thick Thighs to Thick Thighs.” This is just one example of the awesomeness found within: “I have decided to see my thick thighs as the advantage and blessing they are. I can squat hundreds of times before my legs give out. I can pull and push sleds. I can carry heavy things. I can hike up mountains. I can run miles. My big legs do all these things.” Read more and celebrate your body parts.
I’ve got my flaxseed oil!
I have two “pre-seasoned” cast-iron skillets that are neither appropriately seasoned nor non-stick. Thanks to this handy advice, I’m ready to give them a makeover. All it takes is some flaxseed oil, an oven, and plenty of time. Read more.
You can’t really make Citrus Carnitas in a cast-iron pan, but it looks pretty in there, right?
Savor every bite.
One of the best things about switching to paleo is that it helped me learn to be present when I’m eating — to really taste and savor my food. I love this article from Yes Magazine that looks at a newish trend in obesity research regarding mindfulness and the role it plays in our health. “Researchers are learning that teaching obese individuals mindful eating skills—like paying closer attention to their bodies’ hunger cues and learning to savor their food—can help them change unhealthy eating patterns and lose weight. And, unlike other forms of treatment, mindfulness may get at the underlying causes of overeating—like craving, stress, and emotional eating—which make it so hard to defeat.” Read more.
Ready to run!
I’m really enjoying my once-a-week sprints, and this article from Tabata Times has top-notch tips for ways to warm up your body to prevent injuries and get you mentally prepared for the work ahead. Spoiler: There is rolling out involved (a.k.a., ouch!). Get the lowdown.
Chocolate Chili will make you sexier.
Researchers at Harvard University analyzed the results of 24 studies of the benefits of cocoa. The flavenoids found in cocoa were shown to lower blood pressure, improve insulin resistance, decrease bad LDL cholesterol and raise good HDL cholesterol, and “improve blood flow, which in turn may boost a person’s overall energy, cognitive performance and sexual function.” Read more about the study here — get your Chocolate Chili recipe here.
A Final Thought…
The poem below does a lovely job capturing my affection for eating in old school diners. I grew up in my dad’s restaurant in rural Pennsylvania, and his father owned one of those shiny chrome diners from the ’50s. It was called The Garfield; I can smell the french fries and coffee now. (If you’re feeling nostalgic, take a bite of this Diner Lingo!)
The Partial Explanation | Charles Simic
Seems like a long time
Since the waiter took my order.
Grimy little luncheonette,
The snow falling outside.
Seems like it has grown darker
Since I last heard the kitchen door
Behind my back
Since I last noticed
Anyone pass on the street.
A glass of ice-water
Keeps me company
At this table I chose myself
And a longing,
On the conversation
from Selected Early Poems, 1999
George Braziller Publishers
Library of Congress “Poetry 180.”
For more love letters to food, also check out the site MyFoodValentine.com.