From The Intelligent Optimist Summer 2016 Roy Choi created his unique culinary brand, exemplified by his Korean-Mexican taco establishment Kogi BBQ, by blending parts of Los Angeles that don’t typically intermingle: organic and liquor store ingredients, street food and West L.A. … [Read more...] about Possibility: From MAD to crazy delicious
food
Possibility: Mars is rising—in nutrition efforts
From The Intelligent Optimist Summer 2016 The Mars food company will begin telling its customers which of its foods are healthy enough to eat every day, and which should be eaten only occasionally. Healthy eating sounds simple, but it can be tough—and time-consuming—for the … [Read more...] about Possibility: Mars is rising—in nutrition efforts
Saving leftovers
Possiblity From The Optimist Magazine Summer 2014 In 2011 Ben Simon, then a student at University of Maryland, noticed that his school was wasting massive amounts of food, with one dining hall throwing out between 100 and 200 pounds of leftovers every day. Simon started taking … [Read more...] about Saving leftovers
First of the season
From The Optimist Magazine Summer 2014 Time to celebrate the asparagus. A fear of hunger is lodged in human beings’ DNA. So it’s logical that creating nonperishable foods was a crucial priority as we evolved. We’re so good at it that today we can eat whatever we want, any time of … [Read more...] about First of the season
I don’t believe in diets
From The Optimist Magazine Summer 2014 Kris Verburgh knows how you can age well and lose weight, but don’t call him a diet guru. By Marco Visscher Many pages into writing his new book, Kris Verburgh realized the truth. Darn it, he was writing a diet book! This from someone who … [Read more...] about I don’t believe in diets