The Crisper Whisperer: 10 Great Blogs for Veggie Lovers That May Be New to You

You may know Carolyn Cope as Umami Girl . She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market. —The Mgmt. [ Photograph: Carolyn Cope ] When seasonal veggies abound (such as, for example, now ), it doesn’t matter who you are, where you come from, or how good you are with a julienne attachment. Once in a while you’re going to need a little help taming The Bounty. It’s not that you couldn’t toss together a perfectly edible, even respectable, salad or stir-fry. I know that. Believe me, I do. But if you’re going to haul out your knives and bowls and pots and pans, why not transform that veg something inspired instead? At the quite real risk of stating the obvious, sometimes all you need to take your produce to inspired heights is a little inspiration. These 10 websites are among my current favorites when I’m staring at a full crisper and need a little jolt of creativity. Behind each site is a person or team…

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Tags: abundance, california, carolyn-cope, csa, fruits, hunter-angler, kitchen, university

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

From Slice Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Madison, Wisconsin. — The Mgmt. The Roman Candle 1054 Williamson Street, Madison, WI 53703 ( map ); (608) 258-2000‎; theromancandle.com Pizza Style: Thin Oven Type: Gas The Skinny: Creative toppings aren’t enough to overcome mediocre everything else Price: Slices start at $2.75; 12″ pies start at $8.99; 12″ Specialty Pizzas start at $11.99 In preparation for a trip to Pittsburgh in early May, I turned to the Serious Eats community for pizza advice and ended up discovering Vincent’s Pizza Park (reviewed here ), a spectacular pizzeria that I never would have found on my own. For my recent trip to Madison, I decided to try the same tactic and a bunch of helpful Serious Eaters chimed in with advice. A couple popular recommendations, Ian’s (Chicago location reviewed here ) and Pizza Bruta (reviewed by a Slice reader here ), have already gotten coverage on Slice, so I narrowed my choice to Glass Nickel or The Roman Candle . Both places offer thin crust pies that intrigued me with their massive range of toppings . I’m not a…

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Tags: checks, chicago, glass-nickel, intel, life, Madison, memorial-union, pizza, roman, serious-eaters, time, university

Street Food Profiles: Lefty’s Silver Cart in Cambridge, Massachusetts

Note: Penny Cherubino of BostonZest took a day off from covering the produce at the Boston farmers’ market to chat with Philip “Lefty” Francis of Lefty’s Silver Cart at the Harvard University farmers’ market. —The Mgmt. Photographs by Penny Cherubino Name: Lefty’s Silver Cart , a progressive food cart. Vendor: Philip Francis (aka Lefty!) Location/hours? Look for Lefty’s at the following venues: Harvard University Farmers’ Market in Cambridge, Massachusetts, the Newport Folk Festival in Newport, Rhode Island, and the Renegade Craft Fair in Brooklyn, New York. What’s on the menu? Local, organic, fair-trade and cheerful soups and sandwiches. When we serve at farmers’ markets we try to buy as many of our ingredients as possible on the spot from the farmers. We turn these into delicious sandwiches and soups, and promote the farmers to our customers. Lefty’s Silver Cart always draws a crowd and the hoola hoop stands ready for the next customer. Special Feature: All grilled specialty sandwiches come with free use of hoola hoop. For a haiku add 50¢. Sandwiches include: Granny-Be-Good: Grilled sourdough from Iggy’s with sharp cheddar cheese, Granny Smith apple, and a side of dark Taza chocolate. The Renegrade: Grilled sourdough bread from Iggy’s with pepper jack cheese, arugula, and tomato, with …

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Tags: cambridge, coffee, customer, festival, food, gourmet, green, lefty, penny-cherubino, publisher, Silver, texas, university

Federal Government May Impose Guidelines for Food Advertised to Children

“How will they differentiate youth-targeted marketing from colorful or fun packaging? And who will be responsible for implementing the standards?” Colorful marketing appeals to kids, but not federal regulators. [ Flickr: elmada ] Recently, one of the leading debates in food policy pertains to the impact that food advertising has on young children. A recent study by the Rudd Center for Food Policy and Obesity at Yale University demonstrated that children are more likely to desire foods that are advertised with familiar cartoon characters—but these foods are often less healthy than alternatives. McDonald’s has come under fire for using similar advertising techniques in their Happy Meals, which experts say are often far too caloric and fattening for small children. But these are independent and unconnected efforts to stem the tide of youth-targeted advertising, and are unlikely to lead to massive overhaul on their own. So how can change be implemented? Well, in December 2009 several federal agencies combined efforts to build a set of regulations to address this problem. Representatives from the FDA, USDA, CDC, and FTC published ” Tentative Proposed Standards for Marketing Foods to Children ,” which details various necessary qualifications for foods to be advertised…

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Tags: colorful-or-fun, congress, guidelines, likelihood, marketing, marketing-foods, policy, regulators, report, the-standards, time, university, whether-or-not, yale

Extra, Extra, Read (and Watch) All About It!

It has been nearly three months since the last episode of VeggieGirl TV … Really?! I don’t know about you, but I am actually kind of excited to bring the video formatting back to the blog. So, I now present to you the “season premiere” and Episode 30 of VeggieGirl TV ( **Video length = 3 minutes and 56 seconds ** ). **Featured Episode Topics** – “Proper hello” and update , with the help of some of the usual cast members ( VeggieDad and Chooey ) – Fun recognition from my university ( more about this story/article can be found here ) **What would you like to see in the next episode of VGTV (if anything)? Do you have any plans for Easter, spring break, or other applicable celebratory occasions?**

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Tags: applicable, break, Cast, cast-members, episode, length, members, months-since, season, season-premiere, spring, university

Cupcake meetup 3-5 today at Cupcake, Minneapolis

I tried to blog from the plane, got a post almost dine but then couldn’t seem to get it posted. Just a reminder that there’s a Cupcakes Take the Cake meetup today from 3-5 at Cupcake, 3338 University Avenue Southeast, Minneapolis. I dream about their s’mores cupcake. www.cup-cake.com I’m sad I won’t be around for the opening of Cake Eater Bakery but hear that a very cool artist is doing art for them and look forward to holding a meetup there this summer. See www.cakeeaterbakery.con for the latest news.

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Tags: avenue, bakery, cake, cup, cupcakes-take, latest, minneapolis, result, southeast, summer, take-the-cake, university

The Stanford University Healthy Heart Cookbook and Life Plan

Review

“(This book) will serve as reassurance to anyone who thought heart disease carried with it a sentance of culinary deprivation. — Eating Well magazine”The authors of this guide. . . have made it easy by formulating a self-help program to maintain ideal cholesterol levels. . . ” — LA Times”You can’t have a doctor, dietitian, and master chef move into your home, keep this handy reference on hand!” — Low Fat No Fat Cooking magazine

This is a revolutionary cookbook containing more than just delicious, heart-healthy recipes low in saturated fat and cholesterol. It also includes the Stanford University Medical Center’s 25-gram plan as a lifelong guide to good, healthy eating. The recently released guid…
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Tags: cookbook, healthy, heart, life, plan, Stanford, university

Watch out Heston!

If life throws you lemons make lemonade they say but it seems that most folk are happier to make ice cream. The “Gelato University” in Bologna dedicated to ice cream has seen a 90 per cent rise in enrolments as high-flying executives laid off in the recession seek to forge new careers producing the country’s beloved gelato. More than 6,000 people attended the £600-a-week courses offered by the Gelato University in Bologna in 2008 but enrolments nearly doubled last year. Students come from all over the world, with budding gelato maestros attending from Australia, China, Sudan, Lebanon and Britain. They have one dream in common: to learn how to make the world’s best ice cream in the institute’s high-tech laboratories and then use their new-found expertise to open gelaterie back home, from Beirut to Brighton. As well as learning how to concoct familiar flavours such as chocolate and vanilla, students experiment with more outlandish tastes, including gelato made from red wine, olive oil, Parmesan cheese and basil. “In China they have experimented with …

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Tags: china, cooking, easy recipes, heston, italian, make-the-world, over-the-world, recession, sudan, university, Yummy Food

How to Lose Weight and Keep it Off: 10 Rules to Live By

I’ve been browsing a lot of wedding message boards lately. It’s a fun pastime. You take polls. You read arguments that could only happen in America. You learn what preoccupies engaged folks. Which? Besides the usual etiquette questions and endless recaps of Bridezilla , is losing weight. To a certain degree, this is to be expected. It’s certainly a concern of mine. (Those photos will last for-freaking-ever.) But there are a disturbing number of fad diets floating around those boards: cheap pills, single-food fasts, and bizarre old wives’ tales. Needless to day, they’re expensive and frequently harmful, and the results are usually only temporary. Of course, when it comes to successfully losing weight (and more importantly, keeping it off), nothing is written in stone. What works for one person may not work for her twin sister. I certainly don’t know all the answers. But I kinda know some of them. These ten rules have been echoed time and again by medical professionals, nutrition experts, and the media in general. They’re fairly essential to any weight control. Many have worked for me over the years. Hopefully, they’ll help you along, too. If you have more rules to add, I’d love to read ‘em. …

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Tags: answers, article, Cooking Healthy, financial, food, health, theories, university, Vegan Super Recipes, Weight, weight loss

Critic-Turned-Cook Gives Top Marks To Fall Quarter Fare

Since September, I’ve been prepping in Darlene’s cozy kitchen at the University of Washington, playing a minor role in getting meals out for the 70 perpetually hungry guys at Alpha Sigma Phi . Matt Hansen serving pot roast with au gratin potatoes. [ Photograph: Leslie Kelly ] Finals are over. Fall quarter’s finished. And frat house cook Darlene Barnes has earned straight A’s for her from-scratch fare made with sustainable, mostly organic ingredients. Each week, Darlene posts menus on her blog and on the fridge in the dining hall. I don’t think she repeated a dinner the entire quarter. The Alpha Sigs experienced a season of first tastes. Grits, collards, braised Lacinato kale, beautiful oven-braised short ribs, brie baked in puff pastry and cheese-stuffed figs were just a few of the incredible dishes introduced in the dining hall. While the feedback was mostly positive, the few who had beefs were vocal about it. One kid wanted the return of frozen, processed chicken cordon bleu—basically something like a tarted-up version of a Chicken McNugget. Instead, Darlene made Tyler Florence’s Chicken Cordon Bleu (the secret’s in buttering the panko breadcrumbs) and that flipping bird got rave reviews. It was just one of a long…

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Tags: alpha-sigma, darlene, darlene-barnes, food, moose-sloppy, mostly-positive, recipes, since-september, tyler-florence, university