Take a moment to think about cooking with your favorite herb. Are its leaves small and round, or are they broad and jagged? What scent does it leave as it brushes against your fingertips, and how does that aroma change as the herb is crushed, sliced, and chopped?
“More Matters;” “Fill Half Your Plate;” “Go for Color.”
Phrases like these, developed and disseminated by public health advocates, have become the rhetoric in nutritional guidance surrounding the consumption of fruits and vegetables—and for good reason!
With the arrival of gardens and farmers markets, what’s more appropriate than making a delicious, scrumptious, veggie-filled recipe?
I just returned from Stockholm after attending the 2014 EAT Food Forum. The main objective of the Forum is to generate new, integrated knowledge and insights and to spur innovation along the value chain towards healthier and more sustainable food and production practices.
Participants from all over the world joined in the discussion, including video addresses from Prince Charles of United Kingdom and Margaret Chan, Director-General of the World Health Organization.
There are very few activities during our daily lives that keep us totally connected to the present moment without constant practice. Eating can be interrupted by a ringing phone or text, and working can be interrupted by a barrage of pressing emails. However when we engage in exercise and movement, we are automatically bound to that activity, in the flow of every step, jump, stroke, sprint—every moment.