Larry Olmstead did not write the book I was expecting when I read its title, Real Food/Fake Food: Why You Don’t Know What You’re Eating & What You Can do About It. Real food has taken on the meaning of a food that is pure, whole and unprocessed. Many of the real foods described in this book are actually processed products with great heritage and … Continue reading Real Food/Fake Food: Are you eating real food?

Black and brown veggies–are they safe to eat?   Last week two contradictory articles appeared on my computer screen. One told me that brown foods could cause cancer. The other stated that black, charred foods are now “in” and that we should take advantage of these culinary delights. Once again we are torn between what is healthy and what is stylish. Whom should we believe? … Continue reading Black and brown food

Almost anywhere we turn we are urged to avoid processed foods as they are filled with sugar, fat, salt and unpronounceable ingredients. Junk foods, euphemistically called fun foods, are ones that we could do without but may not be that bad if eaten only as an occasional treat. But are all processed foods junk foods? The Mayo Clinic divides processed foods into five categories: minimally … Continue reading Are all processed foods junk foods?

Will the organic veggie garden survive the transition? This Friday we will see the transfer of power from the outgoing President to the incoming one. On that stage there will also be a more subtle change in power between two First Ladies—the power to engage the public and to persuade. Michelle Obama used her power to highlight several initiatives, including  Let’s Move. Some consider her … Continue reading Grading Michele Obama and her Let’s Move Campaign

Stephan Le looks at the notorious Western Diet as the son of Vietnamese immigrants to Canada and through the lens of a biological anthropologist. His book, 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today challenges both the standard American diet and the many prescriptions of how to change it as advanced by modern food pundits.  His refreshing point of … Continue reading 100 Million Years of Food: Back to the Future

Three of my favorite artificially sweetened beverages   For decades Americans have been concerned consuming about too many calories. Now we hear either that calories don’t really matter or that some calories are more equal than others. There is so much confusing information about what we should or should not eat everywhere we look, it is hard to know what to believe. Why can’t nutritionists … Continue reading The Good, The Bad and the Ugly about Artificial Sweeteners

Table sugar is sucrose which breaks down into glucose and fructose in the body. As I have mentioned previously on this site, the war on fat has been discontinued and replaced with a war on carbs, specifically sugar. Added sugar appears to be the big problem. One perspective considers added sugar to be addictive and toxic but natural sugar to be fine. Advocates of this … Continue reading Types of added sugar in homemade and processed foods

Just some of the choices at my deli station in our local food pantry. Monday is my favorite day of the week. After a typical morning, I get ready to go to town. My Monday routine consists of some shopping and a meal at a chain restaurant. Then I am off to our local food pantry to help distribute food to people who have not … Continue reading Feeding the hungry during the holidays and beyond at your local food pantry

For those of you waiting to purchase and read my book, it is now available. Just click on the cover image below and it will take you there!   The book was inspired by students in my Food Processing (FDST4010/6010) class and is dedicated to them, particularly those “who listened to me carefully but were not afraid to challenge my thoughts and my ideas.” It … Continue reading The book you have been waiting for is out–just in time for the holidays!

If you like to cook and haven’t picked up The Food Lab: Better Home Cooking Through Science by J. Kenji Lόpez –Alt, you have a treat in store. The author is passionate about cooking and is obsessed with flavor. He has a degree in architecture from MIT, has gained experience in restaurant kitchens, takes a scientific approach to his craft, and can be followed at … Continue reading The Food Lab: Taking home cooking to the next level