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FOR THE LOVE OF FOOD: The road to sustainable seafood, dairy fat gets a pass, and oily fish delays menopause

by | Jul 20, 2018

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

This week the road to sustainable seafood, dairy fat gets a pass, and oily fish delays menopause.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

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.

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FOR THE LOVE OF FOOD: Why you should embrace “boredom,” gyrotonics is the new pilates, and olive oil is fine for high-heat cooking

by | Jul 7, 2017

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

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

This week why you should embrace “boredom,” gyrotonics is the new pilates, and olive oil is fine for high-heat cooking.

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

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.

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FOR THE LOVE OF FOOD: Marathons hurt your kidneys, loopholes let farms continue abusing antibiotics, and two nutrients that help with weight loss

by | Mar 31, 2017

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

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

This week marathons hurt your kidneys, loopholes let farms continue abusing antibiotics, and two nutrients that help with weight loss. 

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

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.

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FOR THE LOVE OF FOOD: Devastating news from CA coast, meditation is better than vacation, and GMOs not living up to hype

by | Nov 4, 2016
For the Love of Food

For the Love of Food

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

This week devastating news from CA coast, meditation is better than vacation, and GMOs not living up to hype.

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

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.

Read the rest of this story »

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For the Love of Food

by | Sep 6, 2014
For The Love of Food

For The Love of Food

Welcome to Friday’s (err…. Saturday’s) For The Love of Food, Summer Tomato’s weekly link roundup.

Sorry for the delay, I’m still traveling and had to read through two weeks of articles. On the plus side there’s GREAT stuff in here and it’s the weekend.

This week new low-carb BS, a life-changing essay about mammoths (really), and how to change your food preferences.

Want to see all my favorite links? (There’s lots more). Be sure to follow me on on Delicious. 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. (Yes, I took that picture of the pepper heart myself.)
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For The Love Of Food

by | Jun 24, 2011

For The Love of Food

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

Our oceans seem to be in much worse shape than anyone imagined, food irradiation is back in the forefront of discussions and someone wants to feed you a shit sandwich. All this and more today in my top 10 food and health articles of the week.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on 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

What inspired you this week?

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6 Reasons To Eat More Sardines

by | Apr 28, 2010
sardines

Photo by rockyeda

I’m happy to introduce my friend and fellow sardine lover, Benjy Weinberger. Neither of us were particularly happy about the recent news of the last US sardine cannery closing, so I invited Benjy here to defend the honor of one of my favorite sea creatures.

Benjy Weinberger has been eating food for over 30 years, and has held strong opinions for almost as long.

Read his personal blog: http://jamknife.blogspot.com/
Follow him on Twitter: @benjyw

Yes, We Can! Why We Should Be Eating More Sardines

The whole street rumbles and groans and screams and rattles while the silver rivers of fish pour in out of the boats and the boats rise higher and higher until they are empty. The canneries rumble and rattle and squeak until the last fish is cleaned and cut and cooked and canned.
– John Steinbeck, Cannery Row

A few days ago we were told the last sardine cannery in the US closed its doors for good. A symbol, so the story goes, of how far sardines–once a staple of working-class pantries across the nation–have fallen out of favor with the American palate.

But if you get past the bad “last sardine factory canned” puns, this narrative starts to seem, ahem, fishy. Because, in fact, the sardine is like Bad Company, alive, well and making a comeback.

Fresh sardines are showing up on menus in restaurants from San Francisco to New York. Your local supermarket still offers plenty of canned sardine choices, albeit imported. In Monterey, California, where Steinbeck romanticized the sardine industry in Cannery Row, a group of self-styled “Sardinistas” is working to return the sardine to its rightful place in the American diet. Meanwhile, nearby, small-scale gourmet canning operations have resumed. So it seems the supposed death of the sardine industry has been exaggerated.

So what are sardines, exactly? The term means slightly different things in different countries, but in the US it denotes any of several species of small, oily, silvery fish related to herring.

What all types of sardine have in common is that we should be eating a lot more of them.

6 Reasons To Eat More Sardines

1. They’re good for you.

Sardines pack an awesome nutritional punch. A single serving has around 23 grams of protein and is loaded with omega-3 fatty acids, calcium, iron and potassium, and only 200 calories. And even with canned sardines, all this goodness comes with only around 400 mg of sodium, which is relatively little for a canned product. Plus, they’re often packed in olive oil, itself an important component of a healthy diet.

2. They aren’t bad for you.

Sardines are low on the oceanic food chain, and therefore contain low amounts of mercury, PCBs and the other toxins that accumulate in longer-living marine predators such as salmon and tuna. This makes them a particularly good choice for children and pregnant women.

3. They’re sustainably fished.

Monterey Bay Aquarium’s SeafoodWATCH rates sardines as a “Best Choice”. Sardine stocks are, once again, abundant, healthy and are now well-managed.

4. They’re affordable.

Prices per oz. of canned sardines are on a par with canned tuna, poultry, ground beef and other supermarket protein sources. Prices of fresh sardines vary with availability, but they are usually among the less expensive fresh fish on display.

5. They taste like fish.

In a supermarket landscape dominated by bland, artificially dyed salmon fillets, pale tuna steaks, frozen fish sticks, artificial crab meat and other attempts to sell seafood as generic chicken-like protein slabs to people who aren’t sure if they actually like it, sardines stand out. You simply can’t ignore the fact that they are, well, fish. They look like fish, being too small to fillet or grind up. They smell like fish. They are oily. They have heads and tails, scales and bones. And they taste fishy.

This is, as most people who genuinely enjoy food know, a good thing.

6. They’re delicious.

This is ultimately the most important point in favor of consuming more sardines: they are a pleasure to eat. Simple, easy to prepare and downright delicious.

If you get your hands on some fresh sardines, they feature in fabulous recipes originating from all over the Mediterranean basin. But sardines are so simple and basic, you really don’t need a recipe to get the best out of them. Just scale and gut them, brush them lightly with olive oil and coarse sea salt, or whatever marinade you make up, grill them for around 5 minutes per side, until the skin is crispy, and serve them up with a drizzle of lemon juice and your favorite fresh herbs.

And if you can’t be fussed to cook, there are few pleasures greater than mashing canned sardines, bones and all, onto buttered toast, or perhaps over a slice of camembert.

The sardine is dead. Long live the sardine!

What are your favorite sardine recipes?

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