Things I felt like writing about.
One of my favorite things is talking to "food people." When you think of food jobs, you usually think about the people preparing the food – whether executive chefs, sous chefs, line cooks, pastry chefs or bartenders. Maybe you also think about the waitstaff, or the host who graciously shows you to your table. But there's a whole other side to the culinary world: The business side.
Read MoreMarion Nestle, Professor of Nutrition, Food Studies and Public Health at NYU, recently mentioned front-of-package labeling on her blog. This is a topic that's been discussed in the US, but as she points out, other countries have made more progress on this front -- with the UK having recently approved a new traffic-light-esque system, with red, green and yellow colors (along with numerical data) used to encourage/discourage consumption.
Read MoreThe United States doesn't have a singular, strong food culture that acts as a national eating guide. This is great because we have a diversity of cuisines, but from a health standpoint, it's disadvantageous. Why? Because it complicates our relationship with food.
Read MoreYou may wonder how I can espouse a view of no-rules, enjoy-your-food freedom, and subsequently launch into the world of nutrition science to examine optimal diets.
The two ideas are not mutually exclusive.
Read MoreA decade ago I read Michael Pollan's "Our National Eating Disorder" in The New York Times magazine. Pollan addressed Americans' food anxiety as a major—overlooked—part of the health equation. Given our culture's belief that people need specific rules for eating, Pollan's perspective was refreshing, and perhaps a little rebellious.
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