Possibility: From MAD to crazy delicious
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. sleek, immigrant Read More...
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 health-conscious Read More...
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 the leftover food to Read More...
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 year. But Read More...
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 dislikes diet Read More...
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 dislikes diet Read More...
Inspiration: A year without processed food
From The Optimist Magazine Fall 2015 Megan Kimble, a journalist based in Tucson, Arizona, decided to spend one year eating only whole, unprocessed foods. Her book Unprocessed: My Busy, Broke City-Dwelling Year of Reclaiming Real Food tells about her journey. Why did you decide to stop eating Read More...
Possibility: Kale is dead. Long live watercress.
From The Optimist Magazine Fall 2015 Marketing is an art, and more often than not it doesn’t produce the best results for the consumer. Take the case of kale. In recent years, this vegetable has become the darling of the health-conscious movement. There’s hardly any healthy-cuisine restaurant Read More...
Everybody’s friend, The onion is keeping it real
From The Optimist Magazine Fall 2015 When you bring everyone who wants to work with you to tears, and you still make it into countless dishes all over the world every day, you must be pretty special. The culinary qualities of the onion are indeed extraordinary. You can coax almost any flavor out of Read More...
Plant-based diets are earning good reputation points in the U.S.
More Americans are inclined to reduce their meat consumption and eat more plants. Meanwhile, negative stereotypes surrounding the vegan lifestyle have been slowly fading away, according to the Nutrition Business Journal’s 2015 Special Diets Report. Healthier eating habits being incorporated into Read More...