For The Love Of Food

by | Apr 20, 2012

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week, the risk of storing food in plastic, everything you’ve ever wanted to fight about regarding meat production and consumption, and how an herbal remedy is causing cancer in Taiwan.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato), Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

What inspired you this week?

Tags: , , , , , , , , , ,
You deserve to feel great, look great and LOVE your body
Let me show you how with my FREE starter kit for getting healthy
and losing weight without dieting.

Where should I send your free information?
  • This field is for validation purposes and should be left unchanged.

4 Responses to “For The Love Of Food”

  1. Brandon S. says:

    I went to culinary school, where one of the very first words and things you learn is, “Mise En Place.”
    And it’s something I try to teach every one of my friends and family who aren’t too keen on cooking.
    It can really change things from an organized kitchen to a frantic one, when trying to cook a meal. And thus completely changes the experience from miserable to enjoyable.
    As small of a thing as it may seem, I think it’s a very important building block into making cooking a more approachable activity, and eventually shifting us all back into a society of cooks, rather than simply grocery shoppers.
    So, I say to anyone who has a hard time getting someone into actually “cooking” their own meals? This is one of the most important pieces you must teach them. Teach them a flow to working in the kitchen. So they aren’t running back and forth for things, going crazy and feeling lost.

  2. MsB says:

    It is sad but all the Dr’s I know personally have the worst diets and/or feed their kids tons of sugar. The lifestyle that youhave to have when you attend medical school doesn’t provide much opportunity to develop healthy eating habits and cooking skills–which I think truly crystalize in young adulthood, a time when med students are just eating junk to get through school and crazy hours.
    And most nutritionists I know are so obsessed with “healthiness” and managing nutrient intake, that they miss the part about people wanting to eat food that tastes good. The nutritionists I knew in grad school were mostly studing nutrition to manage their own eating disorders.

  3. Judi says:

    On the pink slime issue, I was more concerned about the ammonia being used to “clean” the meat prior to being used as a food additive more so than the parts of the animal that were used. Am I off base here?

What do you think?

Want a picture next to your comment? Click here to register your email address for a Gravatar you can use on most websites.

Please be respectful. Thoughtful critiques are welcome, but rudeness is not. Please help keep this community awesome.