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Want insider info on your favorite Food Network show? Wish you had an expert to answer your burning food questions?
Well, you're in luck. Donatella Arpaia has her hand in many pots. From writing cookbooks and opening restaurants, to appearing on The Today Show and judging the contestants on The Next Iron Chef, she has a lot of experience under her belt (ummm, apron).
As a regular iVillage blogger, Donatella is here to talk to you. Ask her your questions in the comments of this post; she'll be picking some to answer in a future post.
--Erica
photo: Donatella Arpaia
I hope all of you have been tuning in to watch The Next Iron Chef on Food Network! The season is off to a great start--I was so happy to learn we were the highest rated premiere in the network's history!
It's so interesting for me to see how the filming gets edited down for TV time. While the judging lasts only a few minutes during an episode, the judging process takes two days of filming per challenge. The tasting is on one day and the deliberation and elimination happens the next day. This means my hair and makeup has to be duplicated exactly for continuity.
We taste everything and discuss the dishes in great length. The chefs work incredibly hard and the competition means so much to them--I never forget that. All the chefs are talented, so it really isn't easy to choose a winner or send someone home. There were definitely times when the voting was not unanimous, but majority ruled.
Taping the eliminations can last hours (even though it only lasts for a few seconds during the actual airing). All the contestants are standing together across from the judges' table and the staring contest begins. I have to do my best to avoid eye contact with them--they are all hoping to read something in the judges' eyes to determine whether they are safe or not.
The production team and crew are all so wonderful, and everyone works so hard to make it all happen. The wardrobe stylist, hair stylist and make-up artists are our saving grace--when you taste so many dishes each and every day, spills happen. If it weren't for our great team, Jeffrey, Anya and I would be in bad shape.
People often ask me if all the disagreements are real, and the answer is yes! We are all passionate, opinionated people. I think it's great that we debate every detail to determine whom the winner and loser should be. I really hope all of you enjoy the second season and look forward to initiating the next Iron Chef into Kitchen Stadium!
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
photos: donatella arpaia
The husband and wife team of Annette and Tim Root have plans to open a Twilight-themed, steak and seafood restaurant in Forks, WA. The series of books by author Stephanie Meyers are based in Forks, and it seems the locals are a bit over the top in their fandom. (The town already boasts an establishment known as The Twilight Lounge.) The restaurant will be named Volterra after an Italian city that appears several times in the books.
The restaurant isn't expected to open until next spring, and not a lot of information has been released on how the Roots plan to pull off their Twilight theme. Will the food at the restaurant be vampire-friendly fare? I almost don't want to imagine what that would be. There are plenty of Twilight fans in our own iVillage community that I'm sure would love to dine at Volterra. Are you one of them?
--Erica
photo: M. Tran/getty images
Food Network's Sandra Lee catches a lot of flak from "foodies" about her semi-homemade approach to cooking, but isn't semi-homemade better than completely store-bought? Turns out, mega-star Angelina Jolie thinks so. According to People.com, the actress whipped up Lee's No-Bake Birthday Cake for her son Maddox's big day.
Lee herself was thrilled at the news, "I'm very proud not just that she made my cake but that someone of her stature isn't delegating these [tasks], like her children's birthday, to other people. I'm glad she loves the show and that the kids apparently also watch it too."
I'm impressed that Jolie has time to even semi-make a cake--with 6 kids, a career and a constant flow of philanthropic endeavors, she's clearly very busy. In my opinion, a cake made from scratch beats out one you buy in a store any day of the week, but I also don't see anything wrong in buying a prepared product when time won't permit you to bake. I'm willing to bet even the most fervent home-cooks turn to convenience products now and again. Do you make your kids' birthday cakes from scratch?
--Erica
photo: F. Harrison /getty images; J. Shearer/getty images
I flew out of New York's LaGuardia airport last weekend. I left directly from work Friday night to catch a 7 p.m. flight. Arriving at the airport around 6, I found myself hungry for dinner with nowhere to eat except the US Airways terminal food court. With McDonald's or a greasy slice of pizza as my only quick-meal options, I boarded the plane hungry.
Fast-forward a few months from now and I may not have to suffer the same hunger pains. Celebrity chef Masaharu Morimoto (most well-known for his position as an Iron Chef on Food Network's Iron Chef America) is planning to launch a new airport restaurant chain called Skewers. The restaurants will feature a variety of grilled or deep-fried meats and vegetables known as yakitori. These days, travelers are so often plagued with plane delays and long layovers that I think having better food options at airports would greatly improve the travel experience. I've had more meals than I care to remember stuck in random airports, and I can't say I recall any of them as being tasty.
How do you feel about the food options at the airport near you? Would you be excited to dine on Iron Chef-supported grub? Morimoto's partner in the venture, Delaware North, said it plans to introduce the concept at larger airports in urban locations. I certainly hope LaGuardia is on that list!
--Erica
photo: a. h. walker/getty images
My photo shoot for my first book was just completed, PHEW! What an adventure--I never realized the amount of work, detail and coordination that goes into a book. I am told it's critical that the team you hire get along, but that it rarely happens. I was lucky to find three incredibly talented women that really brought my vision to life--I call them my "angels."
My food stylist, Jee Levine, is the culinary Picasso. She styled the plates so effortlessly and so beautifully. She has worked with so many great chefs--I was really excited that she loved my recipes.
My prop stylist, Philippa Brathwaite, has such an eye for prop styling. She pulled such amazing tableware, accessories and surfaces. I had to stop myself from buying a lot of what we borrowed!
And finally, there is my photographer, Anna Williams. She is so talented and is such a beautiful person. She also happens to be eight months pregnant. Every day we thought she was going to have the baby. I was so nervous when she would climb up on a stool or edge off a sofa to get a different camera angle. At one point there was a labor scare, but luckily it was a false alarm.
During the second week of shooting we tackled lifestyle photography. Not only were we cooking and styling recipes, but I was in the pictures as well. My hairstylist, Davide, joined a make-up artist and wardrobe stylist to get every look just right. While at one of the locations, my mother and niece came by. Anna took so many great photos of all of us. My mother also helped Jee in the kitchen--it was a blast. It was so nice to have my mother be a part of this experience.
My book is being published by Rodale, Inc. and will be available this spring.
--Donatella
Read Donatella's previous posts
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photo: donatella arpaia
What do a former president, a TV personality, an ex-NBA star and a heart surgeon all have in common? They all want to raise awareness about the growing childhood obesity problem in our country.
Last week, following an introductory speech by Bill Clinton, Rachel Ray, Allan Houston and Dr. Mehmet Oz participated in a panel discussion moderated by Tara Parker Pope, "Well Being" columnist for the New York Times. All the panelists provided tips to parents on helping their kids develop healthy eating habits. Houston named consistency as the key to getting picky eaters to eat their vegetables. Ray emphasized the need for getting kids in the kitchen with you as a way to not only teach them about good eating habits, but to empower them.
As a child, I was a very picky eater. I subsisted on grilled cheeses, chicken nuggets and peanut butter sandwiches (no crust). Fortunately, I outgrew my picky ways. These days I find it hard to find foods I don't enjoy. I eat a well-rounded diet and maintain a healthy weight. My parents never really forced me to eat foods I didn't want. That said, they made good choices regarding the items I would eat. We never had sugary cereals in the house, I ate my pb&j's on whole wheat bread and soda was on the No Fly List. While I think introducing your kids to fruits and vegetables and teaching them to have a healthy, well-rounded diet is an extremely important part of raising your child, I also believe that even small changes are a move in the right direction. Maybe your little one refuses to eat her broccoli, but will she know the difference if you swap in natural peanut butter for the preservative-packed, sugar-laden variety?
There are nearly 25 million obese or overweight children in the United States today (and the number is increasing). It's clear we need to take action to fight the obesity epidemic. What are you doing to help your kids learn about healthy eating?
--Erica
photo: jennifer lawinsky
This past August we posted about the unveiling of the world's largest cupcake in Michigan. The giant confection weighed in at a whopping 1,224 pounds, but truthfully, we just didn't think it seemed that big. Well apparently others shared our opinion, because just this past weekend a new cupcake took home the crown. The Guiness Book of World records certified that a 1,316 pound cupcake was the new title holder. The Boca Raton bakery Passion for Pastry was enlisted to create the cake to be unveiled at the 2nd annual Think Pink Rocks concert benefitting cancer research. While just under 100 pounds heavier than the previous title holder, this cupcake took the competition to new heights at 5 feet tall. The chocolate cake was topped with layers of pink icing, handmade 5-inch sprinkles and a 12-inch-wide cherry. Want to know the best part about a cupcake that big? There was enough of the tasty treat to go around. It was served up for donations to Think Pink Rocks during the pink carpet ceremonies preceding the concert.
--Erica
photo: getty images
There are more than a few things wrong with many of the foods we are consuming these days. It seems that while we're more and more interested in food quality and being eco-friendly, we're still stuffing our faces with factory-farmed, chemical-laden meats. The folks from Coleman Natural Foods are trying to change all that (they've been at it for 135 years now) with their eco-conscious, healthy food products. I recently chatted with Coleman COO John Bogert about what's going on with our country's food, and what his company is doing to help.
If you're hosting a dinner party this season or just feel like spoiling your family with a fantastic fall meal, look no further than this menu from the new book Martha Stewart's Dinner at Home. The book won't be available until October 13th, but we've got a sneak preview of four tasty recipes you're sure to love. The hearty pork chop dinner pulls in the flavors of fall with delicious sauteed apples and a hit of brandy. Round out the meal with tangy mustard potatoes and a crisp fennel salad, then finish on a sweet note with Martha's smooth maple custards.
--Erica
Pork Chops with Sauteed Apples and Onion
photo: kate sears
Will a red flame chandelier and a new "more contemporary, edgy, futuristic" decor make you want to eat at Burger King? The folks behind the number two burger chain in the United States (McDonalds is number one) sure hope so. Today the company announced a massive effort to overhaul its 12,000 locations worldwide. The redesigned look is already in place at about 60 locations, but it will be years before all the locations are renovated. So what do these new and improved BK's look like? In addition to the aforementioned red flame chandeliers, the interior will include TV-screen menus and idustrial-inspired corrugated metal and brick walls.
I'm not a big fan of fast-food restaurants, so it would take more than a decor change to get me in the door. (Start sourcing local and organic meat and produce and I'm there.) What do you think-- are you intrigued by Burger King's new look?
--Erica
photo: yahoo.com
Today is a sad day for food magazine fans around the country. The beloved Gourmet magazine is officially closing it's doors after almost 70 years in production. Despite having food-world powerhouse Ruth Reichl as editor, parent company Conde Nast has to decided to shutter the glossy along with three other magazines: Cookie, Elegant Bride and Modern Bride. The cause of this magazine closing is attributed to the economic downturn hitting the publishing industry particularly hard. In a memo that was released to the media, CEO Chuck Townsend says of the future of Gourmet:
"Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com. We will concentrate our publishing activities in the epicurean category on Bon Appétit."
Let's all put down our forks and take a moment of silent chewing to honor the late, great Gourmet.
--Erica
photo: nydailynews.com
Last week I was on the The Today Show with Michael Lomonaco and Mark Bittman. We had such a great time together. We were competing to make a meal for a family of four for $25 or less. I immediately thought of my sister Anna Maria, the mother of my adorable nieces and nephews. She's like so many of you - always on the run and juggling the family schedule. I wanted to create a no-fuss, kid friendly meal that can be made in no time. Here's what was on the menu:
· Baked spinach Fusilli with Smoked Mozzarella and Hearty Ragu
· Beef Meatballs
· Tangerines with Lemon, Mint and Pop Rocks
The baked spinach fusilli is a very sneaky trick for moms and dads. This is a great way to get veggies into your kids without them having a clue! The ragu comes from the sauce the meatballs are cooked in - tying both dishes together. My meatballs aren't fried, but browned in a pan and then simmered in sauce (which means less fat and less cleanup!). It's a great dish to make a big batch of and reheat later in the week. For dessert, the tangerines keep it healthy and the pop rocks make it fun. Something we use in one of my restaurant is pastry rocks, the more gourmet version of pop rocks candies. These do not have any artificial colors or flavors and can be purchased online at ChefRubber.com. Of course, conventional pop rocks have the same effect!
Matt Lauer hosted the segment and he's always fun to work with! As it often goes on live television, segments can be cut short at a moment's notice. I wasn't able to talk about my fun dessert because of a time issue, but right before the commercial break they show me at the judges table, sprinkling the pastry rocks! It was a competition-- but all for fun-- and we had a great time prepping before the live taping.
Who won, you ask? The segment is still available online so check it out here!
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
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photos: donatella arpaia
I walk home from most restaurants toting a container of food that will make for a delicious lunch the following day. Although once considered totally garish, taking home a doggie bag when dining out is now the norm. As people tighten their belts across the country, it only makes sense that we actually eat what we pay for. All of it. I can't stand the thought of wasting my money by leaving half my food on the plate just because I'm full before I can get through it (due to enormous portions, not a small appetite). Not to mention the fact that wasting food feels almost as bad as throwing away my money. Time, money, fuel, hard work and the life of an animal all went into my plate of roasted chicken. Let me honor all that by filling my belly and licking my fingers not once, but twice if the portion allows.
I've never felt weird about asking for my food to be wrapped up. In fact, most restaurants will ask if you would like your food "to-go" if there is some left on your plate. How do you feel about taking home a doggie bag?
--Erica
photos: Getty Images
The other night, President Obama made an appearance on the "Late Show with David Letterman." While Obama covered a range of typical political topics, it was a heart-shaped potato that truly stole the show. Apparently Obama had overheard Dave talking with audience member Mary Apple about the heart-shaped spud she brought with her to the show. Sitting in the hot seat, Obama joked, "The main reason I'm here? I want to see that heart-shaped potato." Turns out Apple was more than happy to show off her tater to the president-- in fact, she even let him keep it. Inspired by this shapely spud, we dug up other odd foods spotted around the world.
Preserving food certainly isn't a new phenomenon, but with rising food costs, this pesky economic downturn and a slew of recent food safety concerns, it is definitely back in vogue. I took a few minutes to chat with canning advocate Marisa McClellan of foodinjars.com about what you should know before you get started.
1. The best place to start is a review of the USDA guidelines on canning. Pick up a current canning book (nothing more than 10 years old) and get yourself acquainted.
2. Don't "save" past-its-prime produce by preserving it. Fresh produce preserves better.
3. When using a boiling water canner, don't start the clock on your processing time until your water has returned to a boil.
4. Make sure the rims on all of your lids are free of chips and indentations. You should always use brand new lids.
5. Be sure to follow a recipe, at least in the beginning.
--Erica
photo: Marisa McClellan
"If you could just tell people not to eat so darn much."
So advised Walter Breuning, who turned 113 this week and is the world's oldest man. He claims he's managed to stay healthy and live so long by eating just two meals a day (breakfast and lunch). He also eats lot of fruit, drinks a lot of water, has a couple cups of coffee a day and takes a daily baby asprin.
"I think you should push back from the table when you're still hungry," he said, adding, "If people could cut back on their normal weight, it wouldn't be quite so bad, They just eat too much!"
So true. I'm the first to admit that I'll gorge myself whenever there's food around; I love food, and I love to eat. In fact, I pride myself (and impress my friends) on how much I can put away in one sitting. But lately, I've been trying to re-jigger my eating habits. I'm paying attention to how much I eat, how hungry I am, and when I feel full. It's really no fun to gorge yourself and then feel bloated and uncomfortable.
And I have to say, I do feel so much better (and my jeans are looser, too!). Surprise, surprise. Words of wisdom from the oldest man alive? I think it's probably pretty sound advice.
--Maggie
Everyone's favorite childhood comfort food, mac and cheese. Whether you're a fan of boxed Kraft or grew up on homemade (lucky!), you're probably super picky about how you like it. Burnt edges? Crusty on top? A blend of fancy cheeses or just good ol' cheddar?
Most people agree on one thing, though -- you want your mac and cheese nice and creamy (whether or not you like a crunchy top). But how do you get it that way?
Our iVillage members debated this subject, swapped recipes and offered some ideas:
"I think the secret is Velveeta. (grin)"
--annie1992
"I think the secret is not to bake the mac and cheese very long and to use lots of sauce. Just bake it until it bubbles a bit."
--chase
"I've heard the trick to creamy is to use evaporated milk."
--jojoco
Then someone suggested making mac and cheese on the stovetop without baking it and skipping the bechamel sauce (the white sauce most mac and cheese recipes start out with). Apparently, Alton Brown does it this way and it comes out fantastically creamy every time.
I've never made mac and cheese entirely on the stove, but I'm definitely trying it next time. What do you think -- is stovetop mac and cheese the secret to creaminess?
--Maggie
photo: n. hill/getty images
Reality TV and food junkies, prepare yourselves! The Naughty Kitchen with Chef Blythe Beck debuts tonight on Oxygen at 10 p.m. ET. Now I'm sure you're wondering, "What, exactly, does that mean? How is her kitchen 'naughty'?" Much like when Jamie Oliver, aka the Naked Chef, first arrived in the U.S. Well, you'll have to tune into the show to find out. In the meantime, here's a sneak peek:
Blythe's kitchen is full of butter, bacon, booze and drama, drama, drama. Watch the show tonight, then come back and let us know what you think: Would you eat in Blythe's restaurant?
--Maggie
Hi everyone! I've arrived back to the States safe and sound. The trip was absolutely amazing. I tasted delicious food and visited many inspiring and beautiful places. Following my visit to Tenuta Monacelle (I told you all about my trip here in last week's blog) I traveled to one of the oldest ceramics producers in the world. Nicola Fasano has been making ceramics since 1623. They produce gorgeous products for some of the top retailers and shops throughout the world - and hopefully for one of my new projects here in New York that focuses on my Pugliese heritage.
The workshop is located in the Quartiere delle Ceramiche (Pottery District) of Grottaglie. This region has an abundance of clay soil, making it a natural place to create pottery. Upon arriving at Nicola Fasano, I was instantly greeted by current owner Franco Fasano (the company has been in the family for over 300 years). I was lucky enough to tour the facilities with him, and catch a glimpse of the process involved in creating the ceramics.
Of course my day would not be complete without a delicious meal. I had the most amazing dish of seafood with homemade cavatelli and a white fava bean puree that I have ever tasted! I've died and gone to pasta heaven, AGAIN!
--Donatella
photos: donatella arpaia
Today, Sept. 18, is National Cheeseburger Day. Since everyone loves a good cheeseburger, I thought it was only appropriate to let you all know. Celebrate by making some at home; but don't just slap a slice of American on a patty and call it a cheeseburger. Try some of our recipes for variations on the classic:
Happy Cheeseburger Day!
--Maggie
photo: l. robertson/getty images
That's right, folks -- the White House is open for business. The much-talked-about White House farmers' market is officially debuting today at 810 Vermont Avenue, right in front of the presidential grounds. It's open Thursday afternoons through the end of October, according to the Freshfarm Market site, and will sell "pasture-raised meats, artisan cheeses, milk and yogurt" along with fruits, veggies, baked goods, preserves and more. Sounds great! Even better, the market accepts food stamps, WIC and senior farmers' market nutrition coupons, making all this fresh food more accesible to all.
"We applaud the opening of the new White House farmers market and for the First Lady's support of increasing opportunities for local farmers and community access to fresh, healthy, local food," said Jon Scholl, President of American Farmland Trust, in a press release.
Unfortunately, you can't buy produce directly grown in the White House garden (there's been a lot of media controversy over the safety of the soil there), so no zucchini planted by Michelle Obama or heirloom tomatoes from Thomas Jefferson's original garden. But this is a huge step forward in the fight to bring nutritious, un-processed, real food to everyone and emphasize the importance of local farms. Way to go, White House!
--Maggie
photo: r. schmuck/getty images
Today is National Guacamole Day (yes, as discussed previously, there really is a holiday for everything). I love guac, so any excuse to mix up a batch works for me. It's super easy to make this dip (don't buy the kind in a jar or can -- *shudder*) and everyone loves it. Plus, it's versatile -- you can serve it with Mexican foods like tacos and enchiladas; it goes great with roast pork or fish; or you can sandwich it between tortillas for a guacamole quesadilla.
Here's my favorite, foolproof recipe for delicious guacamole.
Or try these recipes:
- Mango Guacamole
- Spicy Bean Guacamole
- Vegetable Guacamole Salsa
- Spiced Beef Fajitas with Guacamole
- Guacamole Salad
--Maggie
photo: foodcollection/getty images
Do you hate those little stickers on every piece of fruit or vegetable you buy from the grocery store? You know, those labels on apples and tomatoes and peppers that leave behind a sticky residue and require extra scrubbing in the sink?
They're definitely annoying, but it looks like there's a new labeling system coming soon. The FDA will soon approve a laser label for produce, meaning the fruits and veggies you buy would be permanently tattooed on its skin.
They *say* it's perfectly safe, but judging by the way our food safety system works today, I have my doubts. What do you think -- do you care if your potatoes and pears are lasered?
--Maggie
photo: slashfood.com
I'm generally not a fan of chick lit or chick flicks (never seen nor read Bridget Jones' Diary or anything by Jennifer Weiner), but sometimes I cave a little (loved Time Traveler's Wife -- the book, not the movie -- and who can resist Sleepless in Seattle?). So I was a little skeptical when I got a copy of Giulia Melucci's I Loved, I Lost, I Made Spaghetti. It's a single girl's memoirs of dating and cooking in New York City, described by Mario Batali on the book jacket as a "foodie's dream version of Sex and the City." Interesting.
To be honest, I didn't really want to like this book -- but I admit, I did. It was an enjoyable, yummy read that's fast, easy and fluffy, and was probably made even more interesting to me since I also live in New York City and can identify the places where Giulia shops, eats and plays. There are lots of recipes scattered throughout that are also fast, easy and sometimes fluffy (Frugal Frittata). They're always tied very specifically to a story she's told, which makes them all the more intriguing. In fact, I photocopied a ton of recipes from this book with plans to try them out sometime (In a side note, why don't memoirs with recipes have a website where you can download and print all the recipes from the book at once? You're not buying the book for the recipes, so why not make it easy for the reader to get them all?). Most are prettty simple and many involve pasta, and I actually did manage to try one of the recipes for dinner one night, with pretty good results:
Salmon with Lemon-Tarragon Butter
- 3 tablespoons unsalted butter
- Juice and zest of 1 large lemon
- Freshly ground pepper
- 2 salmon fillets
- Salt
- 1 1/2 tablespoons fresh tarragon, minced
In a small saucepan over low heat, melt butter with lemon juice and zest, remove from heat.
Place salmon skin side down on a broiler pan. Brush with half the butter mixture, season with salt and pepper. Broil until just cooked through, about 20 minutes (there is no need to turn).
Transfer to plates. (Salmon skin will stick to the broiler pan. I always think I should save it to make sushi from this delicacy, but I never do.) Add tarragon to remaining leamon butter. Spoon over salmon and serve over lentils.
Serves 2.
Recipe from I Loved, I Lost, I Made Spaghetti by Guilia Melucci
I actually made this with rosemary, since that's what I had on hand. And I served it with some sauteed Swiss chard instead of lentils. It was fast and incredibly easy, and I suspect I'll be making variations on this in the future.
--Maggie
I hope everyone is enjoying their final days of summer. At the last minute, I decided to steal away a few days and spend the week in Italy. I've been visiting Naples (my father's place of birth), Puglia (my mother's birthplace) and of course the Amalfi Coast! I have had a pretty stressful year and I have been having trouble calming down, but the moment I stepped off the plane in Italy I could feel the weight lift off my shoulders. The trip has been so rejuvenating and inspiring!
One of my favorite experiences of this trip has been at Tenuta Monacelle (I think it's the most enchanting place in Italy). Formerly a monastery, it has now been converted into a gorgeous hotel. They even turned the famous I Trulli conical-shaped structures into rooms. The real surprise was at the hotel's restaurant, which features classical Apulian food that is unbelievable. On the night I had dinner there I was lucky enough to catch a show called Il Mercato where the townspeople dress in traditional garb and teach the restaurant guests how to make some of the distinctive regional foods like orecchiette and taralli. It was a magical night in a magical place.
That's the gimmick behind IKEA's latest ad campaign -- recipes without ingredients. Or, actually, the recipes *do* have an ingredient list -- but it's made up of IKEA products, not food. Here's an example:
I gotta say, I think this is pretty clever. It lists all the IKEA-branded tools you'll need to make the dish, and sort of turns the concept of a recipe inside-out. Of course, if you actually want to *make* these recipes, it's pretty darn annoying since you'll have to pick out the "real" ingredients from the recipe instructions. But as an advertising ploy, it's pretty cool.
What do you think? Clever or annoying?
--Maggie
photo: eatmedaily.com
Is this what your lunch looked like as a kid -- a sad tray of deep-fried food, mushy vegetables, maybe some gloppy gravy and greasy meat? Well, things haven't changed much over the years, but someone -- actually, a lot of people -- have decided it's time to do something about it. With the growing obesity and diabetes problems cropping up in young children, it seems that we're ready to make healthier, tastier lunches a priority in schools.
The New York Times recently reported that everyone from the Department of Agriculture to President Obama to Whole Foods is joining in the fight for healthier school lunches, calling for fresh ingredients over processed food, the banning of trans fats in cafeterias, and better nutrition standards.
Want to help? This coming Monday, September 7, Slow Food USA is hosting nearly 300 "eat-ins" all across the country -- community potlucks -- to support the cause. Sign up for one in your neighborhood, meet others who care about getting real food in schools, and enjoy a feast made from fresh, seasonal ingredients (don't forget to bring your own dish!). Or if you don't have time, you can sign the petition or make a donation.
--Maggie
photo: c. schuck/getty images
Here's today's wacky food news, thanks to Parentdish.com: A British dad was out shopping for candy for his sons when he noticed the wrappers on Haribo brand Maoam sour candies. According to him, "The lemon and lime are locked in what appears to be a carnal encounter," adding, "The lime, whom I assume to be the gentleman in this coupling, has a particularly lurid expression on his face."
Ha! Really? Well, maybe. See for yourself:
I know, I know -- we're supposed to stay away from packaged foods, right? We should be eating fresh veggies, baking our own bread, churning our own ice cream, simmering our homemade soups with our freshly made chicken stock. But let's face it -- no one can eat all-homemade, all the time. Well, at least I can't. Sometimes you need to resort to soup in can, frozen veggies or yogurt out of a cup.
Women's Health has come up with a list of 125 best packaged foods for women (why exactly they're "for women," I'm not sure, but hey, I'll go with it), based on taste, health and convenience. It covers everything from bagels to cookies to bacon, and includes nutritional information and health notes. Here are some of my personal favorites from the list:
- Sabra Sun Dried Tomato Hummus, which "fights heart disease" and "promotes weight loss"
- Ak-Mak Stone-Ground Sesame Crackers, which have "a whopping four grams of fiber per serving"
- The Laughing Cow Orginal Mini Babybel, which "builds bone"
- Uncle Ben's Whole Grain Brown Ready Rice, which "fights heart disease"
I guess I can feel a little better about buying these packaged products -- thank goodness! One less thing to feel guilty about.
--Maggie
photo: womenshealth.com
