by Monica on June 21, 2009
The true gift of Father’s Day (and actually Mother’s Day) is the household moratorium on complaining. My husband, in the occasionally cunning spirit of parenthood, seized the opportunity to enlist (coerce) our teenage children to do something he wants them to do without the grumbling. Today he took them to see FOOD, INC the new documentary from filmmaker Robert Kenner about the food we now eat. I have already seen the film and think every person out there (especially runners and parents) should take the time to digest it’s message.
A visual feast of images and plethora of information, the film takes us to where our food actually originates. It will make your stomach turn and your blood boil. It asks (and attempts to answer) the very relevant question I often ask myself in the produce section of any Whole Foods market…”Why does this good organic food cost so darn much?” (actually, it’s not even just organic vs non-organic…it’s also why does broccoli cost more than potato chips). It exposes the corporate take over of the American food chain and it’s disregard for the struggling farmer. Labor violations, obesity, E coli outbreaks are all residual topics brought to the table. Eric Schlosser (of Fast Food Nation and one of the producers of the film) and Michael Pollan (author of the Omnivore’s Dilemma and In Defense of Food) help sort and clarify the message in a series of appearances throughout the film.
Runners understand that an enlightened relationship with food can translate into strong runs and quick recovery. This movie’s revelations will leave you hungry for answers and perhaps empower you to join this food fight. At the very least it will motivate me to read my labels more carefully, shop at the farmers market as often as possible, and consume as much as we can from our own garden.
by Jamie on May 20, 2009
I started running to lose some weight. 2 years later, I’m hoping to lose some weight to run (a little better.) Alas, recent studies declare that the key to weight loss lies in eating fewer calories, as opposed to exercising more.
So, for the health of the family, as well as the planet, we decide to heed Michael Pollan’s (The Omnivore’s Dilemma, In Defense of Food) tenet, Eat food. Not too much. Mostly plants.
Plants: Happily, mid-May brings fresh asparagus, the runner’s friend, to our South Jersey environs. Asparagus tastes of spring; fresh and sweet: And it’s a nutritional superpower. Asparagus provides 105% of the daily requirement of Vitamin K (for bone health) and 65% Folate (promotes healthy blood cells.) It is high in Vitamin C, which increases iron absorption.
Roasted asparagus- an incredibly simple preparation. We eat this as a side dish, on top of pasta or folded into risotto.
Ingredients:
Fresh Asparagus
Olive Oil
Salt- (sea salt is terrific here)
Directions:
Preheat the oven to 450.
Snap the tough ends off the asparagus and discard.
Soak the asparagus in cold water. Drain. Repeat this process about 3 times, until the water is clear and non-sandy.
Lay the asparagus spears in a single layer on a baking dish.
Drizzle olive oil over the spears. Sprinkle salt on top.
Bake for about 15-25 minutes; depending on the thickness of the asparagus. In our home, the dish is done when the asparagus is sizzling and the ends are almost caramelized.
Joy! Asparagus season corresponds with strawberry season. Divine on shortcake, in smoothies or eaten alone, strawberries are full of the antioxidants compounds called anthocyanins, which help reduce inflation and counteract muscle damage. They are high in Vitamin C.
When the early spring season ends, we steel ourselves by looking towards the next glorious bounty—tomatoes, corn and basil.
