http://www.thekitchn.com/feedburnermain
(Image credit: Soylent)
Soylent, the meal replacement drink that came out of Silicon Valley, announced a new product offering today: Coffiest. This new beverage wants to help you replace your breakfast and morning cup of coffee. The drink is comprised of Soylent 2.0 and an added 150 mg of caffeine (a small cup at Starbucks is 260 mg).
http://chriskresser.com/
In the first article, Diana covers water, carbon, and methane, the three most common environmental arguments for avoiding meat consumption. She explains that in grass-finished beef, almost all of the water footprint is “green water,” which is primarily rainfall, and that the total water requirements to produce a pound of grass-fed beef are actually much lower than crops like rice and sugar.
In regards to carbon and methane, emission estimates do not take into account the amount of carbon sequestration or methane oxidation. A properly managed pasture supports a healthy soil ecosystem that can take these compounds out of the atmosphere, giving grass-fed beef a net neutral or even slightly negative greenhouse gas footprint. I have written a little bit about this previously.
Read this if you’re feeling guilty about eating meat.
Diana also outlines global trends in food consumption and how our diets have changed in recent years as we have seen drastic increases in chronic disease. As consumers, Americans spend less money on meat today compared to years before, but twice as much on processed foods and sweets. Meat is an important source of iron and B12, two of the most common global nutrient deficiencies, along with many other nutrients.
In her second article, Diana shares her thoughts on the ethics of meat consumption. She argues that although avoiding meat consumption might outwardly seem to be doing the least harm, many more organisms are killed from the chemical pesticides and large machinery used on mono-crop fields of soy and other plant-based protein sources—and not in the humane way done in quality slaughterhouses.
She also addresses a number of common responses that she gets from vegetarians and vegans, calls attention to human social justice issues in farming, and finishes by asking us to reevaluate our notion of the most moral diet.
This is only my quick summary, and I would strongly encourage you to check out both of these excellent articles. Meat is an integral part of the human diet, and when we source it from a farm that uses proper grazing management, we support both our own health and the health of the earth.
http://chriskresser.com/
In the first article, Diana covers water, carbon, and methane, the three most common environmental arguments for avoiding meat consumption. She explains that in grass-finished beef, almost all of the water footprint is “green water,” which is primarily rainfall, and that the total water requirements to produce a pound of grass-fed beef are actually much lower than crops like rice and sugar.
In regards to carbon and methane, emission estimates do not take into account the amount of carbon sequestration or methane oxidation. A properly managed pasture supports a healthy soil ecosystem that can take these compounds out of the atmosphere, giving grass-fed beef a net neutral or even slightly negative greenhouse gas footprint. I have written a little bit about this previously.
Read this if you’re feeling guilty about eating meat.
Diana also outlines global trends in food consumption and how our diets have changed in recent years as we have seen drastic increases in chronic disease. As consumers, Americans spend less money on meat today compared to years before, but twice as much on processed foods and sweets. Meat is an important source of iron and B12, two of the most common global nutrient deficiencies, along with many other nutrients.
In her second article, Diana shares her thoughts on the ethics of meat consumption. She argues that although avoiding meat consumption might outwardly seem to be doing the least harm, many more organisms are killed from the chemical pesticides and large machinery used on mono-crop fields of soy and other plant-based protein sources—and not in the humane way done in quality slaughterhouses.
She also addresses a number of common responses that she gets from vegetarians and vegans, calls attention to human social justice issues in farming, and finishes by asking us to reevaluate our notion of the most moral diet.
This is only my quick summary, and I would strongly encourage you to check out both of these excellent articles. Meat is an integral part of the human diet, and when we source it from a farm that uses proper grazing management, we support both our own health and the health of the earth.
http://www.thekitchn.com/feedburnermain
(Image credit: Saveur)
For the seventh year in a row, Saveur is holding their Blog Awards. There are 78 finalists in 13 categories, whittled down from an astounding 30,000 nominations. Some of the categories this year include “Best Food Instagram,” “Most Inspired Weeknight Dinners,” and my personal favorite “Best New Voice.”
http://www.thekitchn.com/feedburnermain
(Image credit: Christine Han)
Mussels are one of the unsung heroes of the seafood counter. They’re readily available, a sustainable choice, and easy to cook in a myriad of ways. Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that’s great for serving over noodles or rice, or just with a crusty heel of bread. Thai green curry paste and coconut milk are a great match for these briny bivalves.
http://www.thekitchn.com/feedburnermain
(Image credit: Sarita Relis Photography)
From Apartment Therapy → Preserve Your Favorite Summer Blooms Now, And Enjoy All Year Long
http://www.thekitchn.com/feedburnermain
(Image credit: Allen Kee / ESPN Images)
The Olympics are here — neither Zika, nor heat wave, not 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: 26
Hometown: Wilmington, DE
Event: Women’s Basketball
Training Regimen: 3 hours a day, not counting exhibition games
http://www.thekitchn.com/feedburnermain
(Image credit: victorass)
http://www.thekitchn.com/feedburnermain
(Image credit: Maria Siriano)
You could have your regular cocktail, or you could spike a few wedges of watermelon with tequila and freeze them into boozy fruit pops. We’re going with the latter, all summer long!
http://www.thekitchn.com/feedburnermain
(Image credit: Christine Han)
Technically, there is no wrong way to freeze blueberries. This is especially true if your goal is simply to keep the blueberries from going bad. Some people recommend just throwing a pint container into the freezer and leaving it at that, and while that is certainly the fastest way to freeze blueberries, it not the best way.
If you really want to preserve your blueberries in the freezer and have individually frozen berries to toss in oatmeal all winter long, there is a better way. This method for preserving berries in the freezer is easy and takes advantage of the blueberries’ natural coating.
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