Nothing says “happy weekend” like the cheesiest song ever.
It was yet another dark, gray, rainy morning. The alarm went off. I pressed snooze, and then snooze again. Finally I got into that window of “if you don’t get up at this very second your whole morning routine is going to be off” time and I dragged myself out of bed. The run was hard. Harder than I wanted to admit. I was tired and slow. But I kept the “remember how good you will feel afterwards” mantra. It was really all I could do to keep going.
If you think that running a lot makes running easier, it doesn’t. Well ok, it sort of does. But even when you run a lot, running is still hard.
Let me explain.
I’ve been thinking a lot about food and food marketing lately, and feeling a bit frustrated that we’re quick to hop on board and buy trendy foods instead of just eating what’s good for us. It’s the topic of this week’s Foodie Underground column.
“We like to accuse the industrial food world of using food marketing to keep people eating unhealthy, citing examples of sugar cereal that’s branded as part of a complete breakfast. But let’s not kid ourselves, the healthy food world does it too.
Take the example of superfoods. First of all, there is no exact definition of the word “superfood.” You can slap that name on any food that is power-packed with nutrients. Second of all, do you know where your superfoods are coming from? Sure, goji berries might be good for your health, but the majority of them are grown on industrial fields in China. We say we want to be locavores and then we go dousing our salads in berries and grains that are imported from across the world.”
Read the full article here.
I found this yesterday, and I can’t stop thinking about it. Good words, no?
Did you know that about 40% of the food produced in the US goes uneaten? Food waste is a serious issue.
I was happy to contribute a piece to one of my favorite food sites Civil Eats on the topic, profiling different businesses and organizations that are putting food waste to use in interesting ways. My favorite? A company using beer grains to make granola bars and another making brownies out of leftover grapes from the winemaking process:
4. If you’ve ever brewed your own beer, you know that it takes a lot of grain. And what happens to that grain once the beer is done? Some brewers compost with it, some (of the very committed) bake with it, but most often it gets thrown out. That’s why Dan Kurzrock and Jordan Schwartz launched Regrained, a business that makes granola bars out of spent malted barley. According to the pair, “only 10 percent of the ingredients used to brew end up in your glass.”
5. In winemaking, all the leftover stuff that comes after the grapes have been crushed is called pomace. More often than not, it’s destined for the compost or the dump. But Whole Vine Products takes a different route, using this byproduct in baked goods. In fact, they work with a local mill to turn the pomace into a gluten-free flour. They also make culinary oils from the grape seeds. Anyone care for a Cabernet brownie?
Read the full article and learn about the other projects, including making jam from food waste, here.