Health
Habits
Food
Weight 
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 | Nov 13, 2015
Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.
This week industrial food loses power, placebos are getting stronger (?!), and the best way to stay motivated.
Too busy to read them all? Try this awesome free speed reading app I just discovered to read at 300+ wpm. So neat!
Want to see all my favorite links? (There’s lots more). Be sure to follow me on Delicious. I also share links on Twitter @summertomato 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
- A Seismic Shift in How People Eat <<The Times is arguing that industrial food has taken a major hit and is rethinking their strategy of trying to kill everyone. If this is true it will hopefully mean better food options will be easier to find outside of bougie neighborhoods in big cities. My dreams are coming true.
- Being Dishonest About Ugliness <<Ignoring reality rarely makes it easier for people to cope with it. (NY Times)
- Is Fat Stigma Making Us Miserable? <<On the flip side, being a jerk doesn’t help anyone either. We all have flaws, but we’re also ALL worthy of love and acceptable exactly the way we are. Yes, even you. When are we going to start a real conversation about compassion in this world? (NY Times)
- Feedback Loops: How to Master the Invisible Hand That Shapes Our Lives <<If you’re having trouble changing your habits, you may be overlooking the importance of feedback reinforcement. (James Clear)
- Why are placebos getting more effective? <<Absolutely fascinating. (BBC)
- What’s the Best Way to Stay Motivated? <<How meaningful are your eating and exercise habits to you? If the answer is not very, it may be time to look deeper. (The Atlantic)
- How to improve willpower? Feed it. <<But you guys already read Foodist so you know all this already, right? (LA Times)
- Pear-shaped vs. apple trumps body mass index as a measure of risk <<Obesity is still dangerous, but it’s certainly worse when your fat is distributed around your midsection, which is a sign of visceral fat around your organs. Take care of your organs, those things keep you alive. (LA Times)
- Mindfulness training helps patients with inflammatory bowel diseases <<I knew mindfulness was helpful for many things, but this one surprised me a bit. (ScienceDaily)
- Kimchi Soup Recipe <<This sounds so amazing. Now all I have to do is find a decent kimchi brand here in NYC. Suggestions much appreciated. (101 Cookbooks)
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I extra heart this round up for your use of the term “bougie”!
In my opinion the ‘Seismic shift’ article is a bit overstated/wishful thinking. I think that many consumers at this point are looking for the same processed foods with ‘cleaner’ labels, and that is the leading edge. There are still plenty of conventional consumers. There are no stats in this article but big companies tend to panic if growth slows down – that doesn’t mean that a huge majority % of consumers aren’t continuing to buy the same packaged foods as they have for decades. You think the supermarket devotes 75%+ of the floor space to products no one buys? I think big food companies will be looking for ways to relabel ingredients they can’t live without as much as replacing them with preparations anyone might find familiar from home cooking. The demand for shelf-life is still there both in the supply chain and from the end consumer. I can’t convince my husband still that bread or tortillas that go moldy in a week or so are better than the ones that last months. At the same time I hope that there will be enough of a market for healthier fast food or fast casual that we will start to have better options for the times we can’t cook, especially for those with food restrictions. And with vegetables!!! FF/FC options for vegetarians and vegans are very carb heavy and vegetable light, and good luck if you are a gluten-free vegetarian to find many options in a lot of places–it would be nice to be able to pick up something that would resemble my home court foods protein and vegetable-wise when traveling, too busy to cook, sick, etc. They are out there, but I dare to dream of more options and more accessibility as the market grows. When I can drive through for tempeh and roasted broccoli and a side of mixed vegetable soup it will be a great day!
I love it, you’re hired! 😉 Also check out Sweetgreen if you get a chance.
takes a while for those places to get to the midwest 🙂 but i’m looking forward to it! in the meantime i’m considering investing in a few more kitchen shortcuts each week, like prechopped veggies. some days taking 10-15 minutes off prep makes a big difference!
That tomato looks deeelicious! 🙂
My favorite NYC brand of kimchi is Arirang Kimichi. It is hard to find (I went out to their Jersey location and got a 5 pound bag). It does have sugar in it, but not that much. http://arirangkimchee.com/
Local NYC brands, Mama O’s is delicious. Kimchi Kooks is a new company (only been around a few months), but I loved their traditional and their white kimchi.
Lastly, Hawthorne Valley makes great fermented products, but their kimchi is more a spicy sauerkraut rather than a true kimchi. But their sauerkraut is great!
Thank you! Plus gold star for reading until the bottom 🙂
Seriously, make your own kimchi, it’s not that difficult to make at all, and is really good. Almost every brought brand is inferior to home made, a lot I’ve tried are foul!
Only drawback is when you’ve made it and are storing it, it really stinks.
Yeah, we pickle often but can’t take the kimchi in the house. Plus a few SF brands were better than mine, so hoping to find equivalents here.