The food glitterati will gather in Chicago Monday night for the black-tie James Beard Chef and Restaurant Awards, known as the “Oscars of the food world.” Most of the categories sound like industry fare: Outstanding Restaurant Design. Best Chef: Great Lakes. Best New Restaurant. Rising Star Chef of the Year. There’s not much of interest for anyone outside the foodies and food world orbit. Except, that is, for a sneakily subversive category: America’s Classics. Continue reading “At Food World ‘Oscars,’ Category Sneakily Redefines All-American Cuisine”
“The Salt,” National Public Radio • March 28, 2016
Organic food has gone majorly mainstream, right? Wal-Mart has been driving down the price of organic with an in-house organic line. Whole Foods has begun experimenting with cheaper stores to catch up. And the increase in sales of organic food has dramatically outpaced that of conventional food. What’s more, 30 percent of shoppers report an interest in paying more for organic food — and a significant interest even in low-income neighborhoods. Given all that, it’s easy to assume that organic has become just as common in downmarket groceries as in upscale ones.
When it comes to school breakfasts, two is better than none, says a new report released Thursday in the journal Pediatric Obesity.
Researchers tracked nearly 600 middle-school students from fifth to seventh grade, looking to see if students ate no breakfast; ate breakfast at home or school; or ate both — and whether that affected obesity rates. The result: Weight gain among students who ate “double-breakfast” was no different than that seen among all other students. Meanwhile, the risk of obesity doubled among students who skipped breakfast or ate it inconsistently. Continue reading “2 Breakfasts May Be Better Than None For School Kids”
Saru Jayaraman may be restaurant obsessed, but don’t call her a foodie. She’s the founding director of the Restaurant Opportunities Centers United, a national organization that advocates for better wages and working conditions for restaurant workers. She’s also published several studies in legal and policy journals as director of the Food Labor Research Center at the University of California-Berkeley.
About 16 years ago, I lost my hungry heart to a flour tortilla. I was in the small town of Las Vegas N.M., at Charlie’s Spic & Span Café, when a server placed a basket on the table. Inside was a stack of thick, charmingly floppy tortillas, dotted with browned bubbles and closer in thickness to pancakes than the wan, flaccid discs I was used to at the supermarket. My Brooklyn-by-way-of-Michigan palate was infatuated: What magic was this? How could I not have known that tortillas like these existed? Continue reading “Why Thick Flour Tortillas Never Made It Big And Thin Tortillas Did”