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(Image credit: Samantha Bolton)
Maybe you don’t even need to be talked into adding fruit to your tomato salad because you’re well aware of tomato’s classification as a fruit. And perhaps you’re also aware of how its inherent acidity is the most welcome guest in a too-sweet fruit salad. If, however, the combination of tomato and fruit baffles you or leaves you skeptical, permit me to do some convincing.
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(Image credit: Trent Campbell)
Bred for durability, grown in the inhospitable Florida sand, exposed to any number of harmful pesticides, prematurely harvested by the hands of slaves, and finally gassed to ripeness — or rather, redness — within the confines of a warehouse: This is the biography of the modern American tomato as told by Barry Estabrook in his 2011 book, Tomatoland. Borne of a James Beard Award-winning article in Gourmet Magazine, Tomatoland exposed the myriad ills of the Florida tomato industry, which Estabrook described on his blog as “the most repressive agricultural sector” in the country at the time.
Since the book’s publication, much has changed for America’s tomato growers — and much for the better. In fact, by the time the Tomatoland-inspired documentary Food Chains was released in 2014, Estabrook said the once-repressive industry had transformed into one of the nation’s most progressive.
We caught up with the food writer via email to learn what progress has been made in the past five years — and where our food systems might be headed from here.
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(Image credit: Courtesy of USOC/NBC Olympics)
The Olympics are here — neither Zika, nor heat wave, nor presidential impeachment, nor plumbing woes could keep this age-old competition from moving forward. We’re planning marathon Olympic-watching sessions, of course, but all these amazing athletes got us thinking about what it takes to fuel such terrific prowess — in the pool, on the field, in the ring. We asked 10 athletes to share what they eat on a daily basis. Here’s what we found out.
Age: 25
Hometown: Denver, CO
Event: Wrestling
Training Regimen: Four to five short but intense sessions, which include weights mixed with cardio, per week.
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(Image credit: Brie Passano)
Lots of texture, a fresh taste, and the essence of tomatoes in a summery pasta dish in less than 10 minutes? Yes indeed. There are two things that make this dish sing a tomato tune. Let’s talk about them.
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(Image credit: Design Sponge)
From Apartment Therapy → Home Sweet Home: Simple Ways to Make Your Kitchen Cozier
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(Image credit: A Cozy Kitchen)
One-pot pasta is a magical thing. You throw a bunch of ingredients into a large pot and, while the pasta cooks, a flavorful sauce cooks right along with it. What you’re left with is a dish that tastes like it took hours to make — but you barely even had to lift a finger.
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(Image credit: Samantha Bolton)
This month we’re celebrating the rainbow in true Kitchn style. In other words, we’re eating — and drinking — all the colors. Of course, when it comes to wine, we’re all about pink. Yep, we’re team #yeswayrosé all the way and, to be honest, we haven’t met a rosé we’d kick off our summer tables (or lawns, or pool decks). But that doesn’t mean we don’t play favorites.
Here’s the wine Assistant Editor Sheela Prakash calls her gold standard — and she’ll also be serving it at her wedding.
Originally Posted At: https://breakingmuscle.com/feed/rss
If you’re here, it’s most likely because you have a life, a job, a family, and interests, passions, and commitments outside of the gym. But you still want to make a commitment to your health, and of course, look freaking awesome with your clothes off. And you want to do it in as little time as possible. Because you’ve got other stuff to do.
Originally Posted At: https://breakingmuscle.com/feed/rss
“If I could swim I would totally try a triathlon!”
Is this you? Do you feel like you are doomed to the world of cycling and running because of the whole swimming thing? You are not alone. Sadly, swimming is an all too common stumbling block for a lot of potential triathletes. It doesn’t have to be.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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