It's a statistic we've been hearing far too often - and for far too long. Two-thirds of American adults are either overweight or obese - and the problem is only getting worse.
Even Coca-Cola, the world's largest beverage company, is now calling obesity "the issue of this generation."
The world's most valuable brand took the last seat at a crowded table Monday, when it launched an ad campaign aimed at "reinforcing its efforts to work together with American communities, business and government leaders to find meaningful solutions to the complex challenge of obesity."
Nearly two weeks into the year, most people's shiny, new resolutions have lost their luster. It's easy to slide back into comfortable old habits, routines and ruts, but we're here to combat that with a little personal challenge.
In my list of food resolutions for 2013, I suggested a monthly "Food Adventure Day," experimenting with an in-season ingredient you've never used before. They won't all be winners, but chances are that you'll end the year with at least a few new fruits or vegetables in the rotation.
As I wandered through Fei Long market in Sunset Park, Brooklyn, last week, stocking up on my usual baby bok choy, lotus root and taro, it occurred to me that while I've eaten countless bowls of take-out Chinese broccoli, I'd never actually cooked it at home. Into the basket it went.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
It’s possible you may have missed it, but just before Christmas a team of scientists in Seattle managed to determine the absolute configurations of isohumulones in beer!
Relieved, aren’t you? Me too. But no matter what you think, it’s evidence of sorts that people’s curiosity about beer knows no bounds; and in this case, their curiosity about how hops work.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Meg Ryan was onto something - January 14 is National Hot Pastrami Sandwich Day.
Like most good life inventions, pastrami was created out of necessity. The preparation, which includes curing the meat, was ideal for saving valuable protein back when refrigeration didn't exist. The Romanian word for preserve - a păstra - is considered the root word of "pastrami."
Pastrami came to the U.S. via the Romanian Jews who settled in New York. Sussman Volk, a butcher, claimed to have introduced the hot pastrami sandwich in 1887 at his Delancey Street deli. As the story goes, in return for letting an acquaintance store some luggage at his shop, Volk got the man’s pastrami recipe.
At first, Sussman sold the meat in chunks, but then started slicing it thickly and putting it on bread with some mustard. He started selling out of the meat almost immediately and soon turned his butcher shop into a restaurant.
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