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The National Potato Council, which had opposed the attempts to limit the serving of potatoes, said that it was pleased with the new rules but that it still had some concerns.
“Despite the fact that Congress said the U.S.D.A. could not limit potatoes in school lunches or breakfast, we still feel like the potato is being downplayed in favor of other vegetables in the new guidelines,” said Mark Szymanski, a spokesman for the council. “It seems the department still considers the potato a second-class vegetable.”
New Rules for School Meals Aim at Reducing Obesity - NYTimes.com
Potato man is very passionate about the potato being treated like a second class vegetable. In the end, the potato’s civil rights were not violated. School lunches can still feature tater tots.
Posted on April 23, 2012 with 2 notes
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I had sensed that extracting this industrial miracle food of yesteryear from the dustbin of kitsch might have something to teach about present-day efforts to change the food system; that it might offer perspective on our own confident belief that artisanal eating can restore health, rebuild community, and generally save the world. But, really, it was reactions like Hana’s that I wanted to understand. How can a food be so fake and yet so eagerly eaten, so abhorred and so loved?
The Believer - Atomic Bread Baking at Home
Simple sliced white bread—a yeasty tabula rasa—as the rosetta stone for 20th century American culture. Germophobia, xenophobia, red scare and our current orthorexia are all projected onto its uniform whiteness. (Is it too much to read into Wonder Bread and artisanal bread as the culinary equivalent of Kurtz’s Intended and mistress in Heart of Darkness?)
When I used to eat wheat bread, I did crave, once in a while, a grilled cheese made with Wonder Bread and Kraft single slices, pressed flat with a steak iron. Also, if there is bread served with saucy BBQ, it must be industrial sliced bread, white or tinted brown.
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For the most part, it hasn’t affected it much. There have been a couple of situations—a trip to a bar to watch the game last Sunday, or a group outing to Steak & Shake, for example—that I’ve either had to think hard about going to, or decide to ditch altogether. I get some of the typical yank-my-crank style humor from my friends, but that’s largely died down after the first few days. My wife has actually been very happy with it due to the fact that she loves salad, soup, and avocados, and we’ve been eating a lot more of all three of those recently.
The Vegan Experience, Day 13: The Halfway Mark | Serious Eats
I’ve been following J. Kenji Lopez-Alt’s “The Vegan Experience” series closely, as it mirrors my own experience changing my diet. Whatever your eating persuasion, do go read his writing. It’s a really thoughtful, even-handed and honest look at nutrition, eating habits and the morale of eating regimens. Usually, I skip the reader comments, but the ones for “The Vegan Experience” have been worth reading for informational value.
Bonus: meticulously (and nerdily) tested vegan recipes that’s worth having in your arsenal, whatever your eating regimen might be.
Posted on January 30, 2012 with 3 notes
Source: seriouseats.com
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The sandwich that another person prepares is not “preconsumed” in the same way.
The Food & Drink Issue - Interactive Feature - NYTimes.com
The Times explains, citing a Carnegie Mellon study, why sandwiches made by another individual tends to taste better.
Posted on November 4, 2011 with 4 notes
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Are you the Che Guevara of gurgitation or the Kenny Powers of power eating?” I asked him. He paused, then laughed: “I am both!
The Lonesome Independence Day Of Kobayashi, Eater In Exile
Good question. You learn almost nothing about Takeru Kobayashi in this piece that you didn’t already know. A mercurial character, you want to know more.
Posted on August 14, 2011 with 10 notes
Source: deadspin.com
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But soon after eating a few samosas, some in the group grew concerned the pastries might contain meat. According to the decision, the restaurant eventually acknowledged it had confused the order with one for meat-filled samosas and gave the group the non-vegetarian pastries.
The diners sued in Superior Court, alleging negligence, negligent infliction of emotional distress, consumer fraud, products liability and breach of express warranty. But the judge dismissed the allegations last year, and the diners appealed.
Restaurant mistakenly catered meat samosas to Hindus, who sued and were awarded what they wanted: a 30-day trip to India for a purification ceremony in the Ganges. The judge threw out the case, but on appeal, it was decided in favor of the samosa-eaters.
One errant meat samosa turns the wheels of justice. Someone needs to make a documentary about this case and the subsequent trip to the Ganges if it happens. Say, wouldn’t selling the movie rights to this story perhaps net more money to float the India trip and a boatload of veggie samosas?
Posted on August 4, 2011 with 13 notes
Source: nj.com
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Diet is an ambiguous and powerful tool, too complex and emotionally charged to be prescribed lightly, yet too powerful to be ignored.
Health Food Junkie—Orthorexia Nervosa, the New Eating Disorder
This essay is my compass. Trying to be careful but trying to be chill about food. But meal planning is a heck of a lot easier when the choices are narrowed down for you.
And yeah, I went to a wedding and broke my gluten/dairy/eggs-free streak for wedding cake and a doughnut hole from Bob’s. I feel gross from eating an array of wonderful, handmade wedding food, but I’m happy knowing food still gives me so much joy.
Posted on July 17, 2011 with 1 note
Source: beyondveg.com
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Among rats given liquid diets high in fat, sugar or protein, the ones who got the fatty liquid had a striking reaction: As soon as it hit their taste buds, their digestive systems began producing endocannabinoids, chemicals similar to those produced by marijuana use.
The compounds serve a variety of functions, including regulation of mood and stress response, appetite, and movement of food through the intestines. Notably, they were released only when the rats tasted fat, not the sugar or protein.
When Fatty Feasts Are Driven by Automatic Pilot - NYTimes.com
We are just a bundle of chemical reactions. We can romanticize bacon all we want, but evolution programmed us to seek and eat as much fat as possible to survive.
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Our carefully laid plans hit a snag when all of our packets of In-N-Out Spread were confiscated at airport security, despite Carey’s offer to just empty the packets onto the hamburgers thereby circumventing the Transportation Security Administration’s liquid container restrictions. Say all you want about the hassles of the TSA’s Draconian security strategies, but I for one am glad to know that nobody on my flight will ever be able to hold me hostage with a packet of Thousand Island dressing by threatening to squirt it in my eye or perhaps by inappropriately dressing my turkey wrap.
A helpful and fair side-by-side comparison of three burgers. I usually love the A Hamburger Today posts, but this one just felt kind of…soulless?
Burgers should be devoured with joy. Dissecting day old burgers (because In-n-Out is from the West Coast) and eating them may be a consistent, fair analysis but it disregards a huge variable: the burger eating experience which is never ever like that. I’ll never know if the Shake Shack burger I had was mindblowingly amazing because we stubbornly sat in the park—shivering with fingertips aching from cold—as we ate the burgers and frozen custard on a freezing late March evening. But honestly, who cares?
Posted on June 15, 2011 with 2 notes
Source: aht.seriouseats.com
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Papaya King’s dogs start at $2.25, while the basic chili dog at Pink’s begins at $3.45 and goes up from there. And because Los Angeles, like New York, is always on the hunt for the next new thing, there has always been something of a fascination with New York here.
“Anything imported from New York, it’s going to have that hipster vibe,” Ms. Kleiman said. “In L.A., there’s always room for a visible, iconic place that has a lot of expatriate attachment to it.”
New York’s Papaya King Makes Its Hollywood Debut - NYTimes.com
This is one East Coast vs. West Coast battle that’s not gonna get any rappers shot.
I can’t imagine eating Papaya King outside of New York. Well, I’m more of a Grey’s Papaya gal. Regardless, ducking into one of these hot dog shops and scarfing down a recession special while standing then rushing on your way just feels New York to me. You can have the dogs and the fruit drinks, but if you take it outside the bustle of a giant metropolis, it’s not the same.
Pink’s is a dialectic opposite of the New York hot dog experience. You often spend a good chunk of time in line, progressing along a velvet rope at a tortoise’s pace, while rubbernecking for celebrities and contemplating the rather large menu. Then you end up on the back patio, which is like a seal colony of chubby, pasty white tourists and borderline mano/anorexic spray tan Hollywood lookers practicing DIPE. I do like the quintessential chili dog from Pink’s but it’s a thing you can’t detach from the experience just like the Papaya King dogs. My favorite at Pinks, though, is Lord of the Rings, a hot dog topped with onion rings smothered in BBQ sauce.
Posted on June 10, 2011 with 1 note
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I was laid off 2 days before my birthday in 2009, a dismal blessing. I miss health insurance and payroll, but I haven't bought bread since the pink slip because I have time to bake.
Sometimes I'm a serious job hunter, sometimes a serious slacker, but mostly, I'm an underemployed, freelance Jaqueline of many trades including writing and dogsitting. Either way, I scrapbook my finds and activities here for your benefit and amusement.
Follow me on Twitter if tv/movie/pro-cycling spoilers and unplanned live tweets won't hail on your parade. And yes, I do work blue so don't be huffy with me if you don't like cursing or merciless roasting of public figures.
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