-
What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish. This doesn’t mean we’ll stop eating fish altogether, we’ll just find out how to choose the most sustainable seafood. So what’s left to eat? The answer is not so simple but here are a few ideas
Read More »- Let’s talk: Comment (4) | Blog
- Email to a Friend
-
Do you have any idea what a spurtle is? I didn’t, until my friend, Matthew Cox announced he was headed to Scotland to compete for the Golden Spurtle on October 11. Now, Matt is a smart guy and a fit guy, but the Golden Spurtle contest is not about proving your genius or athletic prowess. It is simply about... Read More »
- Let’s talk: Comment (3) | Blog
- Email to a Friend
-
Drink water. Drink more water. Drink water before and after you exercise. Sure, I'd heard all of that advice a million times but somehow, when I did my first distance triathlon in the heat of the competition, I forgot all about what I’d read in EatingWell Magazine’s article “Eat to Win” about what to eat and drink while you exercise. I mean, it was sweltering out there. It was a dry hot day on a sunny course. I was doing better than I ever expected. Felt great, in fact. So why stop at the water stops? Why let someone pass me? Read More »
- Let’s talk: Comment (87) | Blog
- Email to a Friend
Sponsored Links
-
"I'd much rather have something you made than a tie," my Dad always used to say when I'd ask him what he wanted for Father's Day. My handmade cards aren't much better today, but this weekend I am making him a healthy gift from the kitchen he’ll love! Read More »
- Let’s talk: Comment (1) | Blog
- Email to a Friend
-
I love farmers’ markets and try to make them a part of my week. But I never really thought about all the reasons why they are so healthy until I read the new EatingWell in Season: The Farmers’ Market Cookbook and began making its recipes. In this new book, Dr. Preston Maring tells how he convinced Kaiser Permanente hospitals up and down the West Coast to set up farmers’ markets in their parking lots. Dr. Maring says, “Shopping and eating from your farmers’ market is the single best thing you can do for your health.” He also outlines 7 other reasons why you should shop at farmers’ markets, including... Read More »
- Let’s talk: Comment (6) | Blog
- Email to a Friend
-
What would you do if you were to find out that the single most important creature in our food system was in trouble? Our honeybees are disappearing at an alarming rate and, according to Rowan Jacobsen, award-winning author of the fascinating article on the importance of bees to our food supply in the April issue of EatingWell, that could spell disaster for our food system. Read More »
- Let’s talk: Comment (29) | Blog
- Email to a Friend
-
I’m going on a buffalo hunt. No horses or bows and arrows involved. I’m just going to arm myself with the latest issue of EatingWell, which has these amazing bison recipes by meat master chef Bruce Aidells, and head to the market, looking for new ways to cook America’s leanest and greenest meat. This may sound exotic: it’s not. Now that Americans have discovered buffalo is one of the healthiest meats (only 143 calories and 2 grams of fat per serving), it is becoming common in many markets. Read More »
EatingWell Greek Bison Burger
- Let’s talk: Comment (11) | Blog
- Email to a Friend
-
With the stock market falling faster than a cold soufflé, many of us are looking at just how much our meals cost. An easy way to save money is to eat fewer meals out and make more meals at home. These healthy, budget-friendly recipes cost less than $3 per serving—and they’re as good for your waistline as they are for your wallet. Read More »
- Let’s talk: Comment (15) | Blog
- Email to a Friend
-
Daughter Nell remembers the family meal and recipes that helped launch Newman’s Own Organics. Read More »
- Let’s talk: Comment (7) | Blog
- Email to a Friend
-
The tomatoes my neighbor brought over from her garden were not pretty. They rolled around like marbles in a small cardboard box, various sizes and colors, with little pockmarks around their stems. Yet they were intriguing: I’d never seen ones these shades of purple, red and green, so different from the store-bought symmetrical varieties that seem to pop out of molds.
“What are these called?” I asked. “I’m not exactly sure,” she replied. “They’re from seeds my grandfather had in the barn.” When I bit into one it was sweet, slightly lemony and stunning; better than any tomato I had ever eaten. I could taste summer, sunshine and earth and could imagine her grandfather toiling over the vines. They tasted like an era and a place.
Read More »- Let’s talk: Comment (2) | Blog
- Email to a Friend