It wasn’t all peaches and rainbows. At the beginning I wasn’t getting enough to eat. At times I lost hope of feeling better. There have been days this year when I craved a steak and gluten free bread. There have been days when I craved chocolate ice cream. But, there have been many more days when I craved spinach, green juice, banana smoothies, coconut milk, and cucumber noodles with cauliflower alfredo. On the regular I feel better; I sleep better; it’s easier for me to prioritize my time and evaluate what’s really important. In that way, I’ve already eaten my way clean. 🙂
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread. Foods considered street foods are frequently, though not exclusively, finger foods.
You don't have to hunt and skin your supper, but if your chicken has been molded into a nugget, who knows what you're really chewing. And when you choose meat that's been processed into sausage, strips or slices, you're downing sodium and preservatives instead of healthy nutrients, says Adam Drewnowski, Ph.D., director of the nutritional sciences program at the University of Washington at Seattle. Stick to unfussed-with cuts straight from the butcher.
LeRoy and Lewis is the new-school barbecue truck offering a rotating selection of alternative cuts and creative sides made with locally sourced product. Known for his innovative takes on Texas barbecue, pitmaster/chef Evan LeRoy incorporates elements of fine dining and from-scratch cooking into the menu, shining a new light on the traditional cuisine. Guests can expect old-school, market-style service of meats sliced to order and served by the pound; accompanying the meats are seasonally inspired, picnic-style sides beyond the basics, home-style desserts, and even barbecue bagels for breakfast. You can find LeRoy and Lewis adjacent to the new Cosmic Coffee + Beer Garden.
Left: M., a survivor of sexual violence during the Kosovo war, holds a jar of red pepper spread that she prepared at her home to sell at a new artisanal food shop in Gjakova, in western Kosovo. Working with food is a form of therapy for M. Right: B., also a survivor, prepares fresh clotted cream from her home in a village in western Kosovo. Valerie Plesch/for NPR hide caption
For people who don’t have the time, energy or interest to plan, shop, and prepare meals, subscription meal-delivery plans may encourage healthier eating and sometimes weight loss. Some plans feature low-sodium or vegetarian meals, which may benefit people with heart disease. Meal-kit plans deliver pre-portioned, mostly fresh ingredients with detailed preparation instructions, which may help people become more comfortable trying new foods and cooking techniques. Plans geared toward weight loss provide microwavable meals and pre-packaged snacks so people don’t have think about portion size or count calories. (Locked) More »
Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or E. coli.
Food poisoning has been recognized as a disease since as early as Hippocrates. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.
Think smaller portions. Serving sizes have ballooned recently. When dining out, choose a starter instead of an entree, split a dish with a friend, and don’t order supersized anything. At home, visual cues can help with portion sizes. Your serving of meat, fish, or chicken should be the size of a deck of cards and half a cup of mashed potato, rice, or pasta is about the size of a traditional light bulb. By serving your meals on smaller plates or in bowls, you can trick your brain into thinking it’s a larger portion. If you don’t feel satisfied at the end of a meal, add more leafy greens or round off the meal with fruit.
The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher, shechita, and dhabīḥah halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.