Health
Habits
Food
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Better Than Butternut: Roasted Delicata Squash Recipe
10 Simple Ways To Eat Less Without Noticing
Juicing: Stupid and Pretentious or Nourishing and Enlightening?
10 Tasty Carbs That Won’t Make You Fat
How To Start Working Out When You Don’t Like To Exercise
Focus More on Your Brain and Less on Your Diet if You’re Serious About Losing Weight
Home Court Habits: The Secret to Effortless Weight Control
10 Reasons You Aren’t Losing Weight When You Think You’re Doing Everything Right
How To Burn More Calories Without Breaking A Sweat
The 7 Habits of Highly Effective Foodists
For The Love Of Food
by Darya Rose | Jun 10, 2011
For The Love of Food
Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.
All in all, today’s links are really depressing. Industrial food will be the death of us. Luckily Stephen Colbert is around to make it funny.
Want to see all my favorite links? Be sure to follow me on on Digg. I also share links at Twitter (@summertomato) and the Summer Tomato Facebook fan page. I’m very active on all these sites and would love to connect with you.
Links of the week
- How we ruined the tomato <<I knew there was a reason my first taste of a real summer tomato had such a huge impact on me. I’m looking forward to reading this book. (Salon)
- Fish Oil and Depression: Beyond the Headlines <<Great scientific sleuthing here showing that there is a potential role of omega-3 fatty acids in your diet and depression. (Nutrition Over Easy)
- Sedentary work and obesity: another view <<While we’re calling out bad headlines, here Marion Nestle explains why it is food, not our jobs that is making us fat. (Food Politics)
- Roundup Birth Defects: Regulators Knew World’s Best-Selling Herbicide Causes Problems, New Report Finds <<BS of the week. This makes me angry. Oh how industrial food is bad for you, let me count the ways. One… (Huffington Post)
- Chicken May Contain Some Arsenic <<Two… (New York Times)
- Random USDA Testing Finds 34 Unapproved Pesticides on Cilantro <<Three… (TreeHugger)
- BPA: Confused about bisphenol A? Here’s why <<Four…. (Los Angeles Times)
- Rise of the Superbacteria <<Five… this one is really scary. Are you depressed yet? (Newsweek)
- Tabbouleh <<I love tabbouleh, and this recipe looks very authentic. (David Lebovitz)
- Colbert Objects to MyPlate: ‘Americans Don’t Use Plates!’ <<And always here to cheer you up again, is Stephen Colbert (Eater)
What inspired you this week?
Great! Thanks, Darya.
Is that dripping with sarcasm?? BTW, did you see I wrote your cooking for guys post this week?
No, I actually think it is really cool that you update people like me on this … it’s hard otherwise. Weekly digests really help. For real 🙂
I did not see the cooking for guys post … looking now. (pause) I see 8 reasons why regular guys should cook … will check it out – thanks!
I’m really wishing I had taken the blue pill about now. The only thing that exceeds my anger toward industrial food/government shenanigans is the sadness over the fact that there is little we can do when up against a corporatocracy. We can educate ourselves and try to inform our friends and family, but from what I can tell the majority of people out there don’t think anything is wrong with the system and believe what they are told by the powers that be.
I worked with a lot of people who laughed at “organic” and weren’t interested in an explanation about what organic actually means. How do you get these same folks to understand what industrial food means; literally, for our health and for our food supply?
Inspired by being unplugged for 13 days while visiting three national parks (Zion, North Rim Grand Canyon, Bryce and a few lovely state parks). Awwwwwww! The peace and de-stress is heavenly! Helps put things in perspective a bit.
🙂
I just wanted to comment on the tabbouleh recipe…it looks very good. But, I was taught to make tabbouleh by an actual Lebanese person (thanks, Nadja!), and I do have to say, in defense of other tabbouleh recipes, that there was a lot more bulgar wheat than given in this one (three tablespoons??) I would say as she taught me it was about half and half. (Half bulgar, half veggies.) The secret was to chop the parsley very fine…and use very fresh delicious tomatoes (not the supermarket monstrosities described in your first link). I have never been to Lebanon myself, so beyond that, I can’t say….
Thanks for the insight. I love the more common tabbouleh too, but figured I’d share an alternative. Looks good, eh?