Good Food Choices Enable Global Health by Judith Fertig Three years ago, the New York Times added a new word to the world’s food vocabulary: Climatarian (n.) A diet whose… read more →
Celebrity chef Rocco DiSpirito, of New York City, salutes his Italian heritage with chestnuts and embraces healthy living with millet and mushrooms in his special stuffing. His new book Rocco’s Healthy + Delicious includes healthy takes on Thanksgiving dishes such as a sugar-free cranberry sauce.
Fermented foods offer a variety of positive effects on health. “If you’re consuming a diet rich in fermented foods, you’re essentially bathing your GI tract in healthy, food-related organisms,” says food research scientist Robert Hutkins, Ph.D., a professor
Eat, play, party… and repeat. We may call it tailgating, fangating, homegating, a watch party or simply eating with friends before a big game. According to the American Tailgaters Association, in St. Paul, Minnesota, an estimated 50 million Americans tailgate annually. Whether we’re on the road or at home, making the menu healthy is a winning strategy for hosts and guests. Here, two experts divulge their winning ways.
The flip side of enjoying farm to table is taking the table to the farm. So-called “pop-up feasts” are booming at farms throughout the country during growing and harvest seasons. While the format varies, dinners are typically hosted on working rural or urban farms, last about three hours and include aperitifs and a tour before the meal. Wine pairings or beer tastings and live music may be among the enticing activities offered.