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Trying to define Southern culture is like trying to pin a butterfly to a cork board. Comparing Alabama to Maryland or the Carolinas is a fool’s errand; a debate rages as to whether Texas is even “Southern.” The Southern states are some of the most politically and ethnically diverse in the country (sure, we tend to vote Republican, except when we don’t). And “Southern food” means so many different things, from the Cuban-American pork and plantains you’ll find in Florida to the jambalaya and étouffée of Louisiana Creole cuisine.

But something happens when you walk down the street in Houston or Charleston that you’d never expect up north: People smile and say hello. That friendly disposition may be one of the few true truisms of the American South, and it’s the guiding principle behind our famously warm hospitality.

Here are five things all Southern hosts know — all of which you can take to heart no matter where you live.

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I had never heard of or tasted red velvet cake until I came to Atlanta 10 years ago. I moved to the South just as this enigmatic cake was once again rising to popularity and red velvet was being baked as cakes, doughnuts, and even a coating for fried chicken. What followed was chasing this particular recipe around for the next 10 years. I baked a beet-colored version, and another one made crimson with concentrated pomegranate juice. I baked red velvet with and without its signature vinegar. I tried different cocoa powders and every red food dye under the sun.

This recipe is the one I bake for my family once a year. It takes its cue from bits and pieces of red velvet cake’s long and storied history. The cake itself is closely based on the classic, with a hit of red dye — always an optional ingredient — to create the signature scarlet color we know today. For the frosting we’re giving you two options. One is the very traditional boiled milk frosting and the other is the more recently popular cream cheese frosting. Both are delicious options — it just comes down to what you’re looking for.

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Whole Foods has always been a bit of playground for food-lovers. Patrons are used to sushi made in front of them, artisanal water from all ends of the earth, and the option of reusable grocery bags. This new produce butcher feature, however, really puts things over the top for meal prep-lovers.

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Independent restaurateurs are rallying together to create a safe space for immigrant workers amidst President Donald Trump’s immigration policy.

Trump signed an executive order last week that would pull federal funding from sanctuary cities in America that refuse to cooperate with immigration authorities to deport non-violent undocumented immigrants. More recently, in another executive order, he temporarily banned immigrants from seven Muslim-majority nations: Iran, Iraq, Libya, Somalia, Sudan, Syria, and Yemen.

Aside from directly impacting the lives of immigrants and their loved ones, the order also affects the restaurant industry: 1.8 million restaurant workers are foreign-born, according to the Bureau of Labor Statistics; immigrants make up 70 percent of the restaurant labor force in larger cities; and the Pew Hispanic Center found that 1.1 million employees in “eating and drinking places” were unauthorized immigrant workers in 2014.

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The main dish often gets all the attention, but smart cooks know that a successful meal relies mostly on what the side dishes are bringing to the table. Start with roasted cabbage slaw with hazelnuts and lemon or smashed potatoes with Gouda and horseradish and you can already sense the beautiful, well-balanced meal to come. Those plain ol’ pork chops never had it so good!

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From Apartment Therapy → 9 Wedding Favors Your Guests Will Actually Want to Grab

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Inline_Where_Do_I_Start-2Earlier this month, a reader posed a fantastic question that prompted today’s post. It was long, so I’ll give the choice bits rather than quote the entire thing:

Where do I start? I’d be interested in seeing your opinion on the relative impact of various primal lifestyle changes… Eating “clean” would be a 10, etc… but what about subtler things like sprinting, IF, quality sleep, sunlight, and play… So I guess I’m asking you to write on a 30,000ft level, how all these things interplay and what their relative contributions are to overall wellness.

Where does one start indeed?

Most people familiar with the Primal Blueprint are also familiar with the pecking order within each Primal law. I’m sure the reader is one of them. If you’re not, I’ll give a couple examples.

The foundation of the Primal Blueprint way of eating is:

  1. Eliminating grains, especially gluten grains.
  2. Eliminating processed sugar and excess carbs (carbs you haven’t earned through physical activity/pregnancy/nursing/etc.).
  3. Eliminating processed seed oils high in omega-6 PUFAs.

Do those three things, and you’re most of the way there. You can tinker around the edges, sourcing only grass-fed meat, giving up nightshades for a spell to see how it affects you, forgoing dairy, eating liver once a week, eating lots of colorful fruits and veggies—but doing the first three will usually get you the most benefits. And you’ll probably start doing the other things naturally.

The PB way of training can be boiled down to:

  1. Lift heavy things.
  2. Move frequently at a slow pace (walk, hike, low-level aerobic activity).
  3. Run (or bike/row) really fast once in awhile.

You can try different movement systems, go high-volume/low-intensity or high-intensity/low-volume. You can try CrossFit, or MovNat, or P90x, or strongman, or Olympic lifting. But the basic prescription is the most important.

But is there also a pecking order to heed when choosing which Primal Blueprint lifestyle intervention to tackle first? Should you do diet, exercise, sleep, or any of the others before the rest?

Okay, outlandish scenario time. Guy holding a gun to your head says “Choose one Primal Blueprint lifestyle intervention to enact. Only one.”

What do you choose?

That depends where you’re starting.

For me, it was a tossup between diet and training. The two were inextricably linked. I accumulated a ton of mileage and wear and tear thanks to the gargantuan infusions of grain-based glucose, which allowed me to keep up my excessive training while increasing its inflammatory effects. When I changed, I dropped my training volume and the carbohydrate-based eating style. They begat each other. They both had to go.

After that, my stress resilience improved (less training left more in the tank to deal with life’s trials and lowered my cortisol), and I started sleeping better (fewer late night training sessions and early morning wake-ups, plus not being in “go go go” mode all the time). I suddenly had time to grow my businesses and devote attention to my personal relationships. I began playing more, actually enjoying the physical activity I now had time for. Everything else unfolded once I fixed my training and eating.

Say you only change your diet.

What happens if you adopt a Primal way of eating and start losing body fat but do little else? If you’re overweight or obese, your first step should be changing your diet. Not only will this help you lose body fat and weight, it will lead to improvements in other areas addressed by the PB.

  • Your sleep gets better. Low-carb diets tend to improve sleep in overweight and obese people.
  • You suddenly want to exercise. Losing weight also improves energy levels, so you actually feel like exercising. That’s much more effective than forcing a sluggish, overweight body to train when every natural impulse opposes movement. Weight loss also makes higher-impact training like sprints safer.
  • Avoiding junk food, grains, sugar, and seed oils might not directly reduce stress, but eliminating them eliminates many of the foods we binge on during stressful periods. They’re “off-limits” and thus harder to rationalize eating.

Say you only fix your sleep.

You get natural light during the day, avoid artificial after dark, wear those ugly orange goggles, toggle nightmode on your phone, and get in bed by 10 or 11 at the latest for a solid 7-8 hours. What will happen?

  • Your cravings will diminish. Junk food doesn’t look so appealing after a good night’s sleep. Eating healthily will get easier.
  • You won’t be so insulin-resistant. You’ll lose fat more easily and handle carbohydrates better.
  • You have more energy during the day, which translates into better productivity, better workouts, and a renewed zest for life.
  • Your cortisol levels drop. One bad night’s sleep increases cortisol levels; a string of nights with good sleep will do the opposite.

Not bad for a little extra sleep.

Say you decide to focus only on your exercise and leave everything else intact.

You start lifting 2-3x a week, running hill sprints, and walking 5-6 miles a day. What happens?

  • You get more insulin-sensitive. Training clears glycogen from the muscles, giving you an opening to eat some carbs and refill them without adverse impacts to insulin levels (and fat loss).
  • You build lean mass.
  • You increase fat oxidation. You become a fat-burning beast, with new and better-functioning mitochondria to boot.
  • And while people talk about out-exercising a bad diet, intending to use training as a free pass to eat whatever junk they want, I have a different experience. When i’m training really consistently and effectively, my cravings for junk vanish. It’s almost like I switch over into health mode, the training stimulus creating a desire for greater nutrient density to further my gains.
  • You’ll get more fresh air and sun. Particularly if you exercise outdoors.

The boring but true answer is that everything matters. Even the “small stuff” isn’t small stuff and affects the bigger stuff. And everyone can tackle multiple interventions simultaneously. No one has that proverbial gun to their head.

It sounds daunting. Overwhelming, even. Trust me, though: it’s the best part of the Primal approach.

The flip-side of everything affecting everything is that changing just a single aspect of Primal health reverberates through the rest of your lifestyle. Starting almost anywhere works, each intervention having a measurable impact on the other facets of Primal health.

But don’t stop there. Sleeping like a champ might allow you to only eat half the French fries you normally would, but imagine the results if you didn’t eat any of them. Training consistently can build muscle on any diet, but imagine the gains if you swapped breakfast cereal for bacon and eggs.

That’s it for today, folks. Now I’d love to hear from you. Where did you start on your Primal journey? What would you do differently, if anything?

Thanks for reading!

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The post Where Do I Start? The Big Picture on Tackling Primal Challenges appeared first on Mark’s Daily Apple.

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An all-day cooking project is fun! (Especially if it’s blizzard-ing outside.) An all-day cleaning project is not. If you’re tackling a super-involved snow-day recipe, you’ll need these tips to minimize your cleanup time and maintain your sanity.

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Want to make the world (or even the sliver of world around you) a little bit better? Start by making more good. We’ve partnered with our friends at Land O Lakes to celebrate the everyday moments that bring happiness to ourselves and our communities with projects, presents, and little acts of kindness.

Keep reading to find out how we plan to help you get your weekly dose of good — starting now through the rest of the year.

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For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

I just finished up my first round of Whole30 yesterday (minus the reintroduction). I have a lot of feelings about the program — some good, some bad — but something that really stood out to me was the sheer amount of cooking that is necessary to do Whole30 right. For the last 30 days I cooked about 95 percent of my meals, which required a ton of meal planning and prepping. Some of the recipes I made were duds, while others I returned to week after week because they were just that delicious.

There was one recipe, however, that stood out above the rest and was something I really looked forward to every week. This meal was satisfying in ways that other Whole30 meals just weren’t. It’s smoky, salty, and rich in ways that made me forget that I wasn’t eating pizza for 30 days. It’s something I’ll continue to make regardless of if I’m doing Whole30 or not.

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