Recent Articles About Nutrition

Recipes to Swear By: ‘Thug Kitchen’ Founders Want You to Eat Your Goddamn Veggies

“In cooking you’ve got to have a what-the-hell attitude.” The opening quote of the Thug Kitchen Cookbook: Eat Like You Give a F*ck may sound like it was pulled straight from the blog’s expletive-laden homepage. But it’s actually a quote from Julia Child, originator of kitchen irreverence and inspiration to whimsical cooks worldwide. Child was one of the first cooks to encourage her audience to truly start from scratch in the kitchen, encouraging those with few skills to step up to the stove. The co-founders of the popular website Thug Kitchen (TK) use a millennial approach to this same philosophy–taken to the extreme. Read more

‘The Homemade Flour Cookbook’ Takes DIY Baking to a New Level

If you meander down the DIY road long enough, you will end up doing things that are far from easy or convenient. You stop thinking about the time it takes to complete a project and begin focusing on the value to the end result, liker the integrity in knowing that your entire dinner can be traced back to your own property. Part of the DIY thrill is that the steps encourage you to keep digging deeper. What starts one year as a nice gift to your neighbors of dried, home grown herbs might result in the decision to add salt crystals you harvested from local seawater to the next batch.

When it comes to baking, the next DIY frontier is grinding whole grains into flour. Read more

As More Schools Turn to Food Fundraising, FarmRaiser Takes it Local

When Mark Abbott’s son was in fourth grade, his local elementary school recruited students and their families to participate in a fundraiser for the school. After successfully selling cookie dough and candy to friends and family, Abbott’s son remarked that he had just sold $400 worth of things the family would never eat at home. “It’s too bad we couldn’t try something healthy like apples,” said his son. Read more

Want to Send Healthy Food to Your Child’s Daycare? You Might Need a Doctor’s Note

Imagine a daycare center serving your child doughnuts or Pop Tarts and then demanding proof of your child’s medical “disability” when you ask to send healthier food from home. As bizarre as that scenario may sound, it’s one that parents around the country may face if they send their children to daycare centers participating in the federal Child and Adult Food Care Program (CACFP). Read more

The Vermont Paradox: Youth Program Takes on Hunger and Chronic Disease in a Locavore State

A visitor who swings by the Vermont Youth Conservation Corps (VYCC) on a Wednesday afternoon will see rows opened boxes lined up across the barn floor. Farm crew members between the ages of 15 and 18 are distributing the week’s harvest evenly between the boxes. Some sort tomatoes while others weigh and bag green beans over a small table. On the wall behind them is a whiteboard with a chart. Stephanie Bartlett, a 15-year-old with a chestnut brown ponytail, tallies 464 pounds of cucumbers and 448 pounds of squash. Read more

Low-Fat vs. Low-Carb: The Winner is Neither

Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of a new study published in the Annals of Internal Medicine.

A much-cited New York Times article on the study titled “A Call For a Low-Carb Diet” reads: “People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades.” Read more

Processed Feud: How the Food Industry Shapes Nutrition

What exactly does “processed food” mean? According to a new position paper from the American Society For Nutrition (ASN) processing means “the alteration of foods from the state in which they are harvested or raised to better preserve them and feed consumers.” By this definition, processed foods encompass everything from washed raw spinach and frozen strawberries to Betty Crocker’s Cheesy Scalloped boxed potatoes (a box of the latter is made up of reconstituted ingredients held together with partially hydrogenated oils, artificial dyes, and the sodium equivalent of 60 potato chips per serving). Read more

Ex Trader Joe’s Exec Wants to Use Expired Food to Get People Cooking

If you care about food waste, odds are good that you’ve heard of the Daily Table, a new Boston-based model of grocery store that will take safe food that has been discarded or is close to expiring and sell it at prices that compete with fast food in low-income areas. It’s an important model that comes at a time when U.S. consumers, companies, and businesses throw away 165 billion dollars worth of entirely edible food each year–or 40 percent of the food we produce in this country. Read more