April 24, 2013
This week marks a boon time for those erudite and impassioned to expound on the simple truths of how mind, body, and soul are intertwined. To wit: After years of investigating the hows, whats, and wheres of America's food industry, Michael Pollan now gets to the crux of the matter in his seventh book, Cooked. Pollan spoke to epicurious on the "cooking paradox," why the art of cooking is so fundamentally important, and how a pork shoulder barbecue recipe took weeks of mastery. In today's New York Times, Mark Bittman reveals he follows a flexitarian lifestyle, i.e.: "a diet that's higher in plants and lower in both animal products and hyperprocessed foods, the stuff that makes up something like three-quarters of what's sold in supermarkets." Bittman essentially follows Pollan's ethos of "Eat food. Not too much. Mostly plants." Increasingly, this is how more and more of us are eating, with produce comprising half the meal, as MyPlate encourages. (For good ideas on how to do this, you can see the MyPlate Pinterest board. And for those junior chefs you know, remind them to enter the Healthy Lunchtime Challenge and Kids' State Dinner contest, which asks for MyPlate appropriate recipes. A winner from each of the 50 states gets to attend a White House event hosted by the First Lady this summer.) Diets and dieting have been a fixation of Haley Morris-Cafiero, who just published an extraordinary series of images demonstrating how the world reacts to overweight people, especially women. Having endured years of mocking and criticism, she decided to turn the lens around, thus negating the role of victim. Accompanying her "Wait Watchers" images, she writes in Salon, "I suspect that if I confronted these narrow-minded people, my words would have no effect. So, rather than using the attackers' actions to beat myself up, I just prove them wrong. The camera gave me my voice." How about you? Do you follow a special diet? And have you ever experienced negative reactions as a result of your weight? If so, how did you deal with it?
Read entire article on Epicurious