You are viewing articles in the category: Food


Robb Wolf’s introduction to the Paleo diet includes a link to descriptions of 5 variations on the Paleo diet at Dan’s Plan. Cheese and alcohol remain points of contention.



The Paleo Diet: Caveman Cure-All or Unhealthy Fad?, my latest article for The Atlantic, is online now. I was expecting to write a more balanced thing, but working through it, my conclusion sort of shifted towards the negative.



An exhaustive examination of pica, the eating of hair, rotten wood, cloth, but most especially dirt and clay. Truly disturbing, as it gives a dizzying number of examples of dirt eating in societies around the world, and explores the possibilities of what causes the practice.

Laufer [a researcher working in the 1930s] left little doubt that earth eating had “nothing to do with climate, race, creed, culture areas, or a higher or lesser degree of culture.” Indeed, to read Laufer is to watch a war of attrition remove all notions of Otherness from our understanding of pica. He cites Humboldt, Cragin, and the seventeenth-century theories of vanity, but for the most part, the pica of his pages is quiet and reasoned, medicinal, culinary, religious.



The flavor industry, Fast Food Nation

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. Both are man-made additives that give most processed food most of its taste. People usually buy a food item the first time because of its packaging or appearance. Taste usually determines whether they buy it again. About 90 percent of the money that Americans now spend on food goes to buy processed food. The canning, freezing, and dehydrating techniques used in processing destroy most of food’s flavor — and so a vast industry has arisen in the United States to make processed food palatable. Without this flavor industry today’s fast food would not exist. The names of the leading American fast-food chains and their best-selling menu items have become embedded in our popular culture and famous worldwide. But few people can name the companies that manufacture fast food’s taste.

My favorite chapter from Fast Food Nation, about the flavoring industry, is online in its entirety. Eric Schlosser visits the labs, and the account is startling. You’ve gotta read this.

Posted: Sunday May 1, 2011 by Alesh Houdek · Permalink · Comment


Is sugar a toxin?

A pretty convincing lecture by Robert Lustig that sugar — both high-fructose corn syrup and regular refined sugar — is harmful to the human body in a way that’s utterly separate from the calories it contains. A NYTimes article covers all the same points and gives some background on the video. No more cake!

Posted: Wednesday April 20, 2011 by Alesh Houdek · Permalink · Comment [5]


Gizmodo article on how differently-shaped glasses aid the enjoyment of various drinks:

Because each glass practices a kind of liquid manipulation, a mismatched pair can go really wrong. Take, for instance, the case of the Chardonnay in a Riesling glass, which has a classic white wine glass shape. Because both are whites, we tend to pour them in the same holder. But, says Claus’ grandson Maximilian Riedel, “drinking Chardonnay from the Riesling glass dilutes the Chardonnay’s fruit, bringing forward far too much vanilla.” The best bet for Chardonnay is a bigger bulb, which exposes more of the liquid to the air and avoids the intense smell shot.



Sustainable meat in Miami?

Yesterday I casually mentioned going back to vegetarianism on Twitter, and I got some responses! Arielle Castillo, music blogger turned chef, mentioned The Vegetarian Myth. I haven’t read it, but I’m familiar with the basic argument — that it’s ok to eat meat so long as it’s sustainably produced.

Sustainable meat means something fairly specific, described best in Michael Pollan’s The Omnivore’s Dilemma (which I have read, and which I heartily recommend). It involves animals raised the way they would have been on small farms before industrialization — cows eating grass while fertilizing the ground with their manure, chickens eating the grubs that grow in the manure, etc etc. It’s markedly different from the factory farming that raises 99% of the meat available in the US. And — critically — the factory farming that raises 100% of the meat available in South Florida. Because the small farms that produce truly sustainable meat? They just ain’t here.

Feedlots — how practically all meat is produced in the world today.

Or maybe that’s an exaggeration? The chain Chipotle makes some weak claims to “attempting” to buy “some” of their meat from sustainable sources. I suppose eating there is at least a wallet-vote for more production like that. Then there’s places like Miller’s Organic Farm, which produces sustainable meat in Plantation for customers it deems sufficiently worthy. The application asks why you’re interested in their products and provides a box for a short essay answer. What’s going on here?

Maybe it’s the start of something. Michael Pollan started a wave of increased consciousness that’s slowly sweeping the nation, and places like Miller’s Farm are the tip of the iceberg. Maybe their bizarre buying model is based on their small quantities and slowness of retailer interest. Arielle tweeted later that she’s maybe working on a story about these farms, so let’s look forward to that.

Two things to mention before I end. The other book I should mention is Jonathan Safran Foer’s Eating Animals, which is very well summarized in his article for the New York Times — as pasionate an argument for vegetarianism eating non-sustainable meat as you’re going to find. And lastly, forget “organic” meat. The stuff at Whole Foods labeled organic comes from the exact same factory farming system as non-organic food, except that those animals are fed “organic” corn meal instead of regular corn meal. They’re better, but only marginally, and they don’t address the basic objections raised in these books.

Posted: Thursday January 13, 2011 by Alesh Houdek · Permalink · Comment [3]


Your year-end task list

I was in a store yesterday and Christmas music was playing, but presumably that’s the last vestige of “the holidays” now that it’s The Monday After. And so we’re on to the next thing, which is the end of the year. Party party. But not so fast; isn’t there some stuff you’re supposed to take care of before the first of the new year? Things that, if you’re going to do them, now is the time to do them?

Posted: Monday December 28, 2009 by Alesh Houdek · Permalink · Comment [2]


Advanced course at the wine appreciation institute in my house

The New Yorker. (order)



Gizmodo explains how to make coffee, and it’s actually pretty good! Let me save you some time though — just get yourself a french press and a Breville grinder, and you’ll be set.



“On your way home from church, stop at the grocery store and buy all the leafy vegetables you can carry. Under no circumstances should you eat the vegetables, as they contain dangerous amounts of butt-blasting fibre. Instead, affix them to your head. Laughter is a type of medicine, so try to laugh at yourself. This shouldn’t be difficult, because you’re wearing a hat made of salad. Seriously, look in the mirror. You look like an asshole.” — from Amy Ozlos’ hangover cure, the best thing (so far) in my first issue of the New Yorker.



Duh, of course I am going to eat your food.



Fergus the Forager is a blog of a guy living in rural England, eating only foraged food for one year. Completely amazing. You’ll find accounts of him starting his own beehive, skinning a badger, bathing in a tub of watercress, and making cherry wine. The latest post is some heavy existential angst. I’d recommend exploring by scrolling around and reading text that surrounds pictures that intrigue you.



I told you people about the diet soda. Just drink beer. (via)



q: you seem to like drinking. do you view this as a positive thing in your life? how’s it working out for you? a: it has treated us very well of late; there are times when it is revolting and weakening, both physically and morally. sometimes there is no drinking, sometimes a little, and someitmes a lot. it is something not entered into lightly or negligently, at the best of times. — Bonnine “Prince” Billy interview.



Ginger, cilantro, mango, lime, shrimp, cucumber, and onion: Daily Cocaine recipe for Summer rolls, “the perfect cure for heat-stroke, and whining.” Seriously, I love it when Danny cooks, because he mixes the most random ingredients into obvious-seeming exoticalities.



“learn to feel as good or better about hte picture of the Quaker as you did about he real person supplying your oats before… who doesn’t feel good about Quakers? they’re dedicated to exactly the kind of town meetings and local sharing that a national oats company would seek to replace [sic]” — #33 of Scott Heiferman’s 101 notes on Douglas Rushkoff’s new book. Read ‘em all, or start at the end, the last 20 or so are the best!!!



Michael Polland at Books & Books tonight!. I’ll rave about him at length at some point in the future; in the meantime a good introduction is his open letter to Barack Obama from last year.



Liz is one week into her trans-continental road trip, and files an appreciation of good ‘ol southern diner cooking. See also Harumi’s southern meal paintings and the photos of Georgia and Florida meals.



time spent eating per day vs rate  of obesity




Positive and negative things about living in Beijing.



Outlaw organic farming?

There is a little bit of panic circulating on the internet over the last few days about a bill which is in the early stages of working through Congress (it’s been referred to two House committees). It’s a food safety bill, but the message being circulated claims in all-caps that it will “OUTLAW ORGANIC FARMING,” and links to videos that claim the video will also outlaw home gardens, heirloom seeds, and basically any growing of food that doesn’t involve toxic chemicals.

Here is a slightly more articulate statement of the accusations against the bill, HR 875. Note the use of the term “food police” in the title. Is this a tip-off that this is at best knee-jerk conspiracy theory paranoia, at worst astroturfing by the industry that may be financially hurt by the regulation? I read the sections the article suggests reading, and the bill seems in fact to go out of its way to exclude any place where food is prepared for the purpose of being served. The following is from section 13.B of the definitions section of the bill; it modifies what the term “food establishment” means in the text of the bill:

EXCLUSIONS- For the purposes of registration, the term ‘food establishment’ does not include a food production facility as defined in paragraph (14), restaurant, other retail food establishment, nonprofit food establishment in which food is prepared for or served directly to the consumer

Here’s the full text of HR 875, go look for yourself and if I’m wrong point me to what I’m missing.

Here’s the video that most of the links seem to point back to as their source. Wow! It opens with the an Orwelian quote from a science-fiction movie, cuts to a guy in a baseball cap who claims that the bill “nationalizes the food industry.” Give me a break. He then goes on to give us his reading of the bill, which you can go see for yourself if you’re so inclined.

We already have a “food police.” That’s right, the government has people that inspect food production facilities to make sure they’re operating in a way the government considers safe. Does this seem like a bad idea?

Update: Snopes has finally tagged this: Mostly False.

Posted: Wednesday April 1, 2009 by Alesh Houdek · Permalink · Comment [4]


wendy's mcgangbang

A version of the McGangBang made out of Wendy’s parts. Double stack and a chicken sandwich, 99¢ each.



Since the word “juice” printed on a package legally means that the substance inside is 100% juice, you could be forgiven for thinking that especially “not from concentrate” orange juice would be some fairly straightforward stuff. But you would be horribly wrong, because actually orange juice is a vile and mostly industrial substance (via), which sits around in huge vats, and has chemical flavoring added to restore the flavor lost through processing.



These roasted brussels sprouts sound most delicious.



Bicycle meals of Georgia and Florida

I was saving this one. OK, going 80 miles on a bike every day means you get to eat a lot of food. In a weird way, my trip (first two slide shows here and here) ended up consisted of biking, sleeping, and eating. There was plenty of shitty fast food, and an inordinate amount of convenience-store junk food (often a good source of easily-digestible carbs, so actually healthy in this context), but at least once a day something semi-miraculous landed in front of me, and as much as anything, the food made the trip worth it. I took photos of most of these restaurants, but in the end I decided to leave the slideshow be just of food. Here’s one that I couldn’t resist sharing, though. Click it to see the food:

Singleton's, Mayfair, FL

By the way, Singleton’s is actually more legit then it looks in this photo. There’s a fishing boat moored out back, and inside it reeks of fish in a slightly unpleasant way. You get acclimated, but I’m just saying. Sometimes the first-off-the-boat touristy place is actually the real deal.

Posted: Tuesday June 24, 2008 by Alesh Houdek · Permalink · Comment [5]