Good Food is Everybody's Business
Ever think about why you eat what, when and how you do? What I’m about to discuss is a no brainer, yet, its vast significance is often the first thing to go out the door when we begin to eat. I’m talking about simply being present, with awareness, to when, why and how you are eating – mindful eating.
Together Derek Sarno, Global Senior Chef and Educator on the Whole Food Market’s Healthy Eating team, and I explore Whole Food’s new Health Starts Here program and discussed how consumers can implement the program in their daily lives.
College campuses have always been a testing ground – and launching point – for new and creative ideas. The Cooperative Food Empowerment Directive (CoFed) is a program that teaches and helps students to build and operate ethically sourced, community-run cafés, beverage service, and grocery stores on college campuses.
Are McDonald’s CEO Mike Roberts and Chief of Operations Mike Donahue seeing the light? After contributing to the 25 pound-weight gain the average American has packed on in the last 50 years, Roberts and Donahue are starting a healthy fast food restaurant chain.
Chocolate chip cookies! Hands down, Americans prefer chocolate chip cookies over any other kind of cookie. Traditionally made with butter, brown sugar, white sugar, all-purpose flour, and semi-sweet chocolate chips, these bits of warm comfort are off the table if you suffer from gluten intolerance or have chosen a diet free of animal products. Not so! Skydottir Epic Cookies to the rescue!
Food Matters explores the links among global warming and other environmental challenges, obesity and the so-called lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.
Amanda Irving and René Featherstone are an unlikely partnership and yet it takes both – the farmer and the baker – to turn an ancient grain like spelt into delicious bread. American consumers have strayed a long way from real food and real bread. René and Amanda are on the path that farmers and bakers have followed for millennia: growing good grain and making good bread. Long may that partnership last!
The 2010 Dietary Guidelines Advisory Committee spent almost 2 years researching and writing a 453-page document, Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010, which was provided to the USDA and to the public as well as food industry for comment. Michael Pollan said it first.
