![Sushi-preparing robot, from “Just Like Mombot Used to Make” [via Diner’s Journal]](http://27.media.tumblr.com/tumblr_kybswfe79i1qz4lm4o1_250.jpg)
Sushi-preparing robot, from “Just Like Mombot Used to Make” [via Diner’s Journal]
#11 Avoid foods you see advertised on television.
[…]
#39 Eat all the junk food you want as long as you cook it yourself.
[…]
#47 Eat when you are hungry, not when you are bored.
Michael Pollan, “Food Rules”: A Completely Different Way To Fix The Health Care Crisis [via Milosz]
Turkeys have been so genetically modified they are incapable of natural reproduction.
Jonathan Safran Foer, Against Meat
Cheap food is going to be popular as long as the social and environmental costs of that food are charged to the future. There’s lots of money to be made selling fast food and then treating the diseases that fast food causes.
Michael Pollan, Big Food vs. Big Insurance, who goes on to describe how this situation may well change due to health care reform
![Far Foods: “Alternative packaging for supermarket produce, highlighting the distances that some foods travel from and the resultant carbon dioxide released during the journey. The receipt features a boarding card style tear-off strip.” [via]](http://30.media.tumblr.com/kaHsn0Om2r122nxnAE2AFRQAo1_500.jpg)
Far Foods: “Alternative packaging for supermarket produce, highlighting the distances that some foods travel from and the resultant carbon dioxide released during the journey. The receipt features a boarding card style tear-off strip.” [via]
And if you make special-occasion foods cheap and easy enough to eat every day, we will eat them every day. The time and work involved in cooking, as well as the delay in gratification built into the process, served as an important check on our appetite. Now that check is gone, and we’re struggling to deal with the consequences.
Michael Pollan, Out of the Kitchen, Onto the Couch
The Food Network has helped to transform cooking from something you do into something you watch — into yet another confection of spectacle and celebrity that keeps us pinned to the couch. The formula is as circular and self-reinforcing as a TV dinner: a simulacrum of home cooking that is sold on TV and designed to be eaten in front of the TV.
Michael Pollan, Out of the Kitchen, Onto the Couch
Steve’s Authentic Goes Mobile
Some friends and I walked by a street fair on 9th Avenue in Manhattan today. While not normally one to get enthused about such things, I was excited to see that Steve’s Authentic Key Lime Pie was represented (see photo). I think appearing at street fairs is something new from Steve’s. Previously, Steve’s pies were only available from their bakery in Red Hook along with various restaurants and specialty food stores in the city. And Steve’s “Swingles” — chocolate-dipped mini key lime pies — were only available in Red Hook.
There is nothing about this street fair appearance on their local availability page, but they have a Twitter feed for upcoming events and Red Hook hours.
Dr. Aronne has concluded that refined carbohydrates and foods with high sugar and fat content promote what he calls ‘fullness resistance.’ They interfere with the complex hormonal messages the body usually sends to the brain to signal that it’s time to stop eating. People feel hungrier instead.
Melinda Beck, Why a Big Meal Makes You Hungry
I will agree that on the one hand, obsessive attention to dining, ingredients, flavor combinations, and food politics does reflect excessive time and resources in a time-obsessed society. On the other hand, many of our children think chickens have fingers.
Phoebe Damrosch, Service Included, “Underlings” (p. 157)
