RE: Lets get the Colonel involved

As a loyal customer I have had enough. And by loyal I mean when I’m in a food court and the lineup for Subway is too long and the people I’m with want KFC. When I finally make my way to the counter and place my order I am left waiting for my meal, not just any old wait, we are talking 4+ minutes. Let it be known that I never order anything out of the ordinary, perhaps chips and a potato & gravy, my acquaintances may order a Zinger burger or 3 piece feed. So my question is: what are you guys doing back there? Making lasagna? Because you should really quit this deception and rebrand yourselves as KFL then. It seems to me that when someone orders a chicken-themed meal you guys are all “oh crap, another chicken order. Better go out back and dig some up - if it was pasta sheets with meat and cheese then we’d be set.”

You’re probably thinking “4 minutes? What is this bloke on about? If you go to a restaurant you usually have to wait up to 20 minutes for your order. In the time we take to prepare your order, we ensure staff are making it fresh so that you leave satisfied. You are complaining as if someone urinated in your meal.”
You present a very compelling argument. Firstly, I pay a premium at restaurants so they can take their time and inject a little extra love in my meal. I pay you guys $4.80 to get the shit to me ASAP so I can eat and run and hopefully make it to Target before it closes. As far as the pee is concerned, know this: I will take a little pee in my food if it means my meal will get to me quickly. They say urine is chock-full of nutrients so you’d actually be doing me a favour – think of it as a fried Boost Juice.

Do you want my personal opinion? Don’t answer that, because here it comes: I think it’s been a slippery slope since you became KFC. I say get back to your roots and rename yourselves Kentucky Fried Chicken. Anyone with a semi-functioning brain is aware that you put all food, drinks, straws and napkins in a plastic bag, fry it all as one and then serve it up. Which explains why even my Mountain Dew tastes like pure obesity.

What would the Colonel say about all of this? He was a man of honour, integrity and he had a rockin’ mo. I am fairly certain he would not stand idly by whilst a loyal customer declared they would rather consume urine than wait for their meal. He would set the wheels in motion by issuing a memo to all employees telling them to hurry the fuck up and produce food already! He would then send me a few complimentary meal vouchers.

Listen to the Colonel. He is very wise. He’s knows I’m tight with ACA – I pitched a story to them once (I got no response) and I’m due to pitch another.

http://www.kfc.com.au/about-us/contact-us.asp Sent 10/11/09

Retell: This book explains how energy flows within food chains and food webs.  It also describes the importance of plant life.

Topics: food chains, food webs, interconnectedness, plants, animals, endangered species, ecology

Units of Study: Nonfiction, Content-Area

Reading Skills: envisionment, determining importance, interpretation, reading text features

Writing Skills: including diagrams to illustrate an idea

My Thoughts: Though our food chain unit is a few months away, I’m on the search for future read alouds.  This is a great, straight-forward text for introducing food chains and food webs.  I like the diagrams throughout the text.  This would be a great text to read to introduce the idea of a diagram.  After reading the text aloud, students could make food webs of their breakfast or lunch that day.

http://comics.com/agnes/2009-10-10/

Guess it’s best to remember when I’m organizing the world that not everybody likes fish.

This evening our village email service delivered the following to our respective inboxes:

Missing since this morning:  a black chicken.  If you have seen the chicken or a pile of black feathers, would you please contact me.  DX, High Street.

This chicken roams widely around the village and is familiar to many of us.  Last Saturday it was outside the post office several blocks from High Street.  I hope she finds her way home.  But she lives a dangerous life.

Richard Wrangham, a  Harvard anthropologist, thinks that cooking began close to two million years ago when humans began to walk standing up and to make stone  tools.  His argument is that primates use huge amounts of energy in two things:  digesting food and thinking. By greatly reducing the energy we need to digest our food, cooking releases that energy for thinking.  And it was about two million years ago that not only stone tools appeared, but our guts, mouths, teeth and jaws all shrank to their current size.  And our brains began to get bigger.

Wrangham also thinks that cooking is what started culture.  We began to gather for meals which helped form close communities.  Women became queen of the kitchen whose role was as important to the community’s intelligent survival as the deer their men folk brought home to cook.

It was Sister Anne Cecilia at Maryknoll who first made me look at the kitchen with serious respect.  Today I think maybe we women don’t want to get out of there too fast after all.

One of the counter-intuitive discoveries of recent years is the widespread observation in country after country that people who aren’t starving have fewer children than people who are.

That presents a double challenge as I see it.  Not starving to death must rank as one of the most basic of human rights, and making it possible for people to have adequate food  may be one of the few goals about which almost the entire world could agree.

But as global warming puts increased pressure on food and water supplies, more people than now may enter the ranks of the starving.  Which paradoxically may mean that even more people will be born into a world which cannot feed them.

If that happens, the world’s population will not shrink but increase.  But people will also be living under even worse conditions.

The situation might seem so bad that we might as well give up trying, and simply be grateful that we personally will probably not be the most badly affected.

But there are an awful lot of creative ideas out there.  The worst possible thing, I think, we could do is to give up hope.

The survival of bees, one would think, does have some intrinsic value in itself, and that their wonton destruction at the heedless behest of us humans is morally reprehensible.    But to be a little more self-centered about it, we humans need bees to survive ourselves.

We need them almost as badly as we need oxygen.  Because we need food, and without the bees pollinating the millions of acres of crops which go to feed us, millions of us are going to starve rather quickly.

The hunt for the cause of bee colony collapse began some years ago in the United States where bee colonies are collapsing and bees are dying at a terrifying rate.  It is also happening here in Britain.  Hypotheses about the cause of the collapse have ranged from genetic crops to global warming, from viral infections to the mass plantings of single-crops.

So far, the viral infection hypothesis has by far had the most evidence supporting it, while genetic crops has almost none.  Now an organization called Buglife has carried out meticulous research suggesting that one of the main causes of bee colony collapse – perhaps the main cause at least here in Britain – is the widespread use of a pesticide called neonicotinoid.  Neonicotinoid does indeed kill pests and it doesn’t kill bees directly.  But bees which have been exposed to seed or soil treated with it are less able to cope.  They forage less and produce fewer offspring, and eventually the whole colony collapses.

My first response is to feel frustrated and angry.  But actually, the research is actually pretty hopeful.  Before now, we really didn’t know what to do.  I read an article the other day encouraging city-dwellers to put beehives onto their terraces and roofs, but that isn’t getting at the cause of the problem.

If the cause is the pesticides we’re using, then we can do something about it.

Let’s hope we do.

All day yesterday a dragonfly flitted around the ceiling of our sunroom.  It stayed stationery for long periods, but when it moved, it seemed agitated, banging itself repeatedly against the panes.  I opened the skylights and doors but unlike the bees and flies that get trapped, the dragonfly didn’t seem to have any sense that an escape route was sometimes inches away.

This morning it was still clinging to the ceiling in between bouts spent flinging itself at the panes, and I began to worry for its welfare.  How long can dragonflies live without food?  come to think of it, what qualifies as dragonfly food?

Dragonflies come in a wide variety, and I thought this one was particularly beautiful.

dragonfly

So I got our tall ladder from the workshop, and climbed close to the ceiling with a dustpan and broom.  My goal was to shepherd the dragonfly toward the open window, but it was unimpressed.  Everytime I got near, it swooped around the dustpan onto a higher perch.  We played this game for long enough for me to admit defeat.

Finally I moved the ladder directly under the dragonfly and climbed up as quietly as I could.  I managed to cup it in my hand, though this was with some primitive irrational fear that one or the other of us was going to get seriously hurt, and I wasn’t sure it was the dragonfly.

But I laboriously climbed back down and got it to the door and let it go.  It flew away in a flurry.  Whether in a wild flight of exuberant freedom or merely to escape from a crazy lady waving dustpans, I cannot say for sure.

But I dusted myself down feeling quite virtuous for accomplishing my good deed for the day.

Then I looked up in Wikipedia to find out what dragonflies eat.  Flies, insects, bees, mosquitoes.  Maybe it would have been well-fed living inside the sunroom after all.

*Okay, so it wasn’t a dragon.  But it felt like it.

“It should have been obvious all along that no species can really overpower nature without disrupting the entire planet’s ecosystems and food chains. Yet that kind of domination is exactly what we humans are still trying to achieve, and is responsible for the many, many ecological problems that are beginning to manifest themselves.”

The Plowboy Interview: Robert van den Bosch

Issue #58, July/August 1979

from motherearthnews.com

nature drama: survival of the fittest

Video Credits: rbsza

~~~

Large U.S. chain restaurants, criticized for their role in the country’s obesity epidemic, agreed on Wednesday to support legislation that would require them to disclose calories on their menus.

Chain restaurants with 20 or more locations would have to list on their menus the number of calories per item and would also have to make available upon request other nutritional information such as the amount of sugar, salt or cholesterol.

The menu labeling law could be included in health reform legislation expected to be discussed in Congress during the next few weeks.

“America is facing an obesity epidemic which must be addressed at the national level,” said Republican Senator Lisa Murkowski, who along with Democratic Senators Tom Harkin and Tom Carper, have backed menu labeling legislation.

“This compromise will allow Americans to be informed about the nutrition content of their foods prior to the point of purchase,” she said.

The measure is backed by the National Restaurant Association, which includes Dunkin Donuts and Darden Restaurants Inc, operator of the Red Lobster and Olive Garden chains. The American Diabetes Association and the Center for Science in the Public Interest also support the legislation.

“To have all of those key players at this point as one unified front to move forward with a national nutrition standard is, I think, really significant,” said Sue Hensley, a spokeswoman with the National Restaurant Association.

Laws requiring that calories and other nutritional information be posted have become increasingly popular as states and cities struggle to combat the country’s surging obesity problem while promoting health and nutrition.

About one-third of U.S. adults are obese, a condition that increases the risk of heart disease, diabetes, cancer and other medical problems.

Last September, California became the first U.S. state to require fast-food restaurant chains to list calories on their menus. Similar calorie information went into effect in New York City last year, and more than a dozen states are considering similar health code provisions.

The restaurant industry, which has conceded that change is on the way, has urged the federal government to establish a uniform nationwide approach — rather than a patchwork of local and state laws — detailing what information restaurants must provide.

A nationwide system would create a level playing field for all restaurants and better protect them from frivolous lawsuits, the restaurant association said.

Attempts to pass labeling laws since 2003 have stalled several times because of opposition by the Republican leadership and business groups.

Chili’s: Big Mouth Bites

The Olive Garden: Tour of Italy

For those who can’t decide, the Tour of Italy doesn’t disappoint. Ordering this entrée treats diners to one serving each of lasagna, lightly breaded chicken parmigiana and creamy fettuccine alfredo.

It also packs 1,450 calories and 33 grams of saturated fat, as well as 3,830 milligrams of sodium, according to the CSPI’s findings

Chili’s: Big Mouth Bites

CSPI included in its list Chili’s Big Mouth Bites — four burgers that each pack a little less than 400 calories. Eat them together, and you will ingest 1,580 calories and 28 grams of saturated fat. By comparison, for a 2,000-calorie diet, the USDA recommends that an individual eat no more than 20 grams of saturated fat per day.

The burgers also pack 2,930 milligrams of sodium.

If you really need your mini-burger fix, Ayoob said the philosophy of divide and conquer still applies.

“If you want to eat sliders for real, cut this ‘appetizer’ in half — that’s about 800 calories,” Ayoob said. “And tell them you don’t want fries with that. You want a side salad instead.”

If you do opt for the fries, fried onion strings, and jalapeño ranch dipping sauce, be prepared to ratchet up to 2,350 calories, plus 38 grams of saturated fat and 3,940 mg of sodium.

The Cheesecake Factory: Fried Macaroni and Cheese

Just be sure not to glance at the nutritional impact of this offering. A plate of four of the crispy fried balls of mac and cheese, served with marinara sauce, will set you back 1,570 calories and 1,860 mg of sodium.

You can also expect to ingest 69 grams of saturated fat if you eat the whole thing yourself.

“OK, anything fried is a red flag; proceed with caution,” Ayoob said.

The fact that the Fried Macaroni and Cheese is more likely to be enjoyed as an appetizer than as an entrée is potentially even more problematic, nutrition experts say.

“Even if you eat half this and take the rest home for tomorrow’s dinner, you’re still overdoing the sat fat,” Ayoob said. “This is a once-a-year experience.”

Red Lobster: Ultimate Fondue

But with its extra ingredients, the nutritional impact of the Ultimate Fondue may surpass its cheesy counterparts. Expect this offering to set you back 1,490 calories, 40 grams of saturated fat and 3,580 mg of sodium.

And because it is difficult to transport what remains of this dish in a doggie bag, some diners may be influenced by the knowledge that what is in front of them is either going to get eaten or thrown away.

“This one’s hard to take home, so unless a couple of people are going to split this for an entree, I’d advise skipping it,” Ayoob said. Alternatively, you can still choose to eat half, and send the rest back, but that’s wasteful and it’s still about 750 calories.”

Gotta slake your cheese cravings? Ayoob suggests trying a healthier version at home instead.

“If you’re a real cheese lover, you could have a better meal at home with a quarter of a pound of Brie, some whole grain crackers and fresh fruit — and come in under 750 calories,” he said. “And you won’t have to leave a tip.”

Chili’s: Half Rack of Baby Back Ribs

But tacking this extra on will add 490 calories and 12 grams of saturated fat, plus an extra 2,050 mg of sodium to your meal.

The CSPI report lambastes the restaurant chain for this option. “Since when did people start adding an entrée to their entrée?” the report reads. “Adding a salad or vegetable, okay. But another main dish?”

If you really can’t avoid ordering those ribs, Ayoob said, the best option may be to treat this add-on as a meal in and of itself.

“This is actually a nice-sized entrée,” he said. “Pair it with an ear of corn and a salad and you’re doing OK. Just watch the salad dressing.”

But even this approach may not solve the sodium equation, as diners will get nearly all of their recommended maximum sodium intake from the ribs alone.

Uno Chicago Grill: Mega-Sized Deep Dish Sundae

This offering consists of a hot cookie, baked in the restaurant’s signature deep-dish pizza pan, topped with ice cream, chocolate sauce and whipped cream.

The dessert delivers 2,800 calories and 72 grams of saturated fat.

“Nobody thinks something called a Mega-Sized Deep Dish Sundae is a health food,” Wootan said. “But as a nutrition professional, I was pretty shocked to see that it has 2,800 calories.”

Ayoob said that whichever way the cookie crumbles, even sharing this dessert might not blunt its impact on your diet.

“This is just ridiculous for one person. It’s ridiculous for four people — still 700 calories for dessert alone,” he said.

His advice? Limit yourself to a single bite — and let your friends take the calorie bullet.

“You’ll still have participated, and you’ll actually be able to move on because your rear-end won’t be as big as that of people who scarfed the dessert,” he said.

“Here’s a hint: while the rest have their mega-dessert, order a cappuccino with full-fat milk and add sugar if you like,” Ayoob added. “It’ll only add up to about 150 calories and it’ll feel like total indulgence, but with calcium.”

The Cheesecake Factory: Chicken and Biscuits

If you’re in the mood for comfort food, it’s hard to top chicken and biscuits. But The Cheesecake Factory’s rendition of the home-style favorite packed enough calories to make CSPI’s list.

The entrée, described in the menu as “Breast of chicken served over mashed potatoes with shortcake biscuits, mushrooms, peas and carrots. Covered with country gravy,” has about 2,500 calories, according to CSPI.

“This is comfort food because it adds extra padding,” Ayoob said.

Most likely among the prime culprits of the calorie load of this dish is the gravy, Ayoob said. His advice if you’ve just got to have it? “Eat half, save half, but also brush off the gravy so you only get a taste of it. You’ll cut the calories at least by half.

“Then you can see if you want to get comfortable with the other half of it for dinner the next day,” he added.

Applebee’s: Quesadilla Burger

In previous years, CSPI has railed against certain offerings that have combined the best in taste — and the worst in nutrition — of two or more fattening foods. This year, the Quesadilla Burger at Applebee’s drew their ire.

The offering combines the beef patty, cheese and bacon of a cheeseburger with the pico de gallo, cheese and tortillas of a quesadilla. Add in a condiment known as Mexi-ranch sauce, and you have your sandwich.

“It used to be enough to just have quesadillas on the menu,” Wootan said. “Now they’re sticking cheeseburgers in the quesadillas.”

With fries, the calorie count tops out at 1,820, with 46 grams of saturated fat and 4,410 mg of sodium to boot. Take away the fries, and the calorie count looks slightly more approachable at 1,380. Further dividing this sandwich into two meals could mitigate some of the impact, Ayoob said.

“Just cut it in half and hold the fries on this one,” Ayoob said.

But diet food it is not — and even without the fries, the meal remains among the most sodium-filled on CSPI’s list.

The Cheesecake Factory: Philly Style Flat Iron Steak

Cheese on steak; it’s a Philadelphia tradition. But nobody ever said that it was a health food.

Steak, in and of itself, can be a calorie-dense food. At The Cheesecake Factory, the Charbroiled Flat Iron Steak with fries delivers 1,760 calories, 30 grams of saturated fat, and 3,840 mg of sodium. But when you order it with the cheese sauce, the calorie count goes up to 2,320, saturated fat goes up to 47 grams, and sodium hits 5,340 mg.

The Cheesecake Factory is far from the only restaurant to feature such cheese-on-meat options. But the authors of the CSPI report say this is becoming more common.

Ayoob said that the healthiest option in this case may be to hold the cheese — and you might want to bring half of that steak home for good measure.

“If the cheese is an ‘ingredient,’ as with cheese sauces, skip it,” Ayoob said. “With cheese sauce, it’s a fatty food coating another fatty food, and that’s not the best choice.”

A number of articles highlighting one single topic was found in online magazines which represent different sectors such as retail, real estate and food industries. The authors of these articles are describing an importance of site selection as a part of successful business operation process. Real stories depict how food and retail chains are paying a lot of attention to choosing the right place for construction of a new location. The tasks which were solved with a rule of thumb in the past today require utilisation of modern GIS applications embeded with precise geographic and demographic data. The whole new industry of site selection consulting companies is emerging offering decision makers an ability to find solutions which exactly fit their needs. These articles are:

• Site Analytics Helps Retailers Look at the Big Picture  by Elaine Misonzhnik, Retail Traffic, May 13, 2009                        http://retailtrafficmag.com/management/siteoptimizer/big-picture-0513/

• Brands rely less on intuition, more on technology for site selection  by Nora Caley, Nation’s Restaurant News, March 09, 2009 http://www.nrn.com/landingPage.aspx? menu_id=1398&coll_id=696&id=36400

• Staying In The Moment With Demographic Trends  by Elaine Misonzhnik, Retail Traffic, Feb 18, 2009 http://retailtrafficmag.com/development/siteselection/targus_demographic_trends_0218/

• Site Selection: The Secret Sauce   by John Egan, National Real Estate Investor May 1, 2007 http://nreionline.com/property/retail/real_estate_site_selection_secret/

Admitting to not growing vegetables is close to an unpatriotic statement here in England.  Perhaps it goes back to the war when every square foot was planted with something to eat.  I think even people who are too young to actually remember the war have a reverence for growing things.  People who live in apartments often grow a pot of salad greens on a window sill, and thousands of people have what they call allotments.  

Allotments are usually rows of patches of earth each with a small shed for keeping gardening tools, and which sometimes have been cultivated for as long as the eye can see.  We have a neighbour who is so committed to growing his own food that along with his personal vegetable patch on his own land, he also leases an allotment from the village authorities.

Personally I don’t like to garden very much.  I’d much rather clean, although what I mean by cleaning is usually closer to organizing things than actually cleaning them.

But I do find eating an enjoyable activity, and it seems only fair that I should make some contribution to the vegetables that grow in our garden and eventually make it onto our plates.  

Last month, Peter ordered 24 asparagus plants to be delivered by post.  I was enthusiastically supportive not only because I like asparagus but because the ad said that once the plants got started, they would produce for as long as 20 years.  It was an act of faith because there is a two-year wait after planting before one can pick the first crop.  But I thought you only plant them once every twenty years and at that rate, I was unlikely to be around to have to plant them a second time.

I was wrong.  Yesterday in the post another box of asparagus plants arrived with a note of apology from the producer saying that they were sending us new stock because one third of original stock we had received was inferior.

We had noticed this, but I was willing to ignore the evidence.  Planting asparagus requires digging a trend about a foot deep and a foot wide, planting the root, and then gradually building the soil up around it as the tip appears.  Once every twenty years seemed enough work.  Now we were being told to do it again after a mere four weeks.

Cambridgeshire is one of the asparagus-growing capitals of the world.  Road signs are even now appearing inviting you to “pick your own.”  The supermarket, however, is selling bunches at outrageous prices with little tags that say “grown in Peru.”

So this morning I dug out the trench and planted 8 more asparagus plants.  Check in again in 2011 to find out if we’re eating it yet.

You know what I’ve been thinking about lately?  Subway (the sandwich place, not the mode of public transportation)

In just about every town in America, small mom and pop businesses have been replaced by corporate stores and eateries.  And while we’ve collectively contributed to the downfall of these establishments, we’ve also developed a selective dislike for some of the multinational retailers that’ve taken their place.

Without a doubt, one of the most loathed of these franchises is Starbucks.  But why is that exactly?  Is it because of the overpriced espresso drinks?  The pretentious jazz music?  The mood lighting?  The most common gripe I’ve heard about the coffee-grinding juggernaut is its ubiquitous nature.  Their stores are seemingly everywhere and, in many cities (Seattle being one of them), you can often find more than one on the same block.  Which is convenient if you really want a latte but are too lazy to cross the street.

One of Subway's 30,000 locations.

But if Starbucks’ overabundance of locations is indeed what leads people to curse the coffee giant, why don’t these same people direct a similar level of disgust toward an even more ubiquitous chain: Subway.

I’d be willing to bet a kidney there are actually far more Subway locations than Starbucks stores.  In fact, I challenge you to find a strip mall that doesn’t have a Subway.

Go ahead, my kidney and I will wait.

(Waiting… Waiting… Waiting… That’s what I thought.)

This past year, Subway became the #1 franchise in America surpassing the thirty-thousand restaurant mark.  They’ve even managed to bump the mighty McDonalds down to second place despite their lack of deep fryers and playgrounds.

In some regards this development makes perfect sense.  Subway is one of the simpler and more inexpensive franchises to get off the ground.  The restaurants don’t require a great deal of space or a great deal of culinary skill.  Their employees don’t even need to know how to cook.  With the bar set so low, I’m convinced even Levi Johnston could open a Subway.

In addition to the plentiful amount of locations, Subway also boasts a marketing presence that is as powerful as any major brand.  Their recent commercials have been consistently drilling the five-dollar footlong jingle into our skulls and, before that, Subway spent the better part of the decade making sure every man, woman and child alive was familiar with their formerly super-sized spokesperson Jared Fogle.  Most American sixth-graders are probably unable to name a single U.S. Senator, but my guess is they’d have no problem picking Jared and his giant pants out of a police lineup.

And while Subway may seem like a simple, non-threatening alternative to fast food, I’m convinced the company has but one  goal: world domination.  It might seem like a strange premise, but something more sinister has to be afoot.  No one likes submarine sandwiches enough to require thirty-thousand locations.

Jared Fogle = dark overlord?

I’m not sure what they’re up to exactly, but something tells me they won’t stop expanding until the entire planet subsists on a steady diet of Subway sandwiches and Baked Lays.  By the time we realize their fiendish plot, it’ll be too late.   We’ll be purchasing our footlong Italian BMTs with currency that has Jared’s face on it – Fogle bucks – and saluting a flag that looks like a giant pair of trousers.

Call me crazy now.  But when all of this comes to fruition, I’ll be here to say, “I told you so.”

So the next time you turn your nose up at a dimly lit Starbucks that’s playing Miles Davis, just remember they won’t be your dark overlords in the not too distant future.  That honor will belong to another food chain.

All hail Subway!

When I got up this morning, I found a bumble bee prostrate on its back on the hall floor.   I’ve become particularly sensitive to the demise of bumble bees since I’ve discovered how important they are to providing us with enough food to stay alive and that they seem to be dying at an alarming rate.

So thinking there was a slim possibility it was still alive and not wanting to be its final deadly encounter, I gently manoeuvred it onto a dust pan, turned it back into a upright position, and put it outside.  It stirred feebly, but I had little hope that my words of encouragement were sufficient to the purpose.

I went back outside half an hour later, though, and the dust pan had been abandoned.  I looked around to see if it had expired anywhere in sight, but the bee was gone.  I felt like I had finally managed to be that Good Samaritan I’ve somehow never quite been before. 

Well, I might as well be a useful insignificant speck in this great universe.

 11:47 pm

Beware!  These Restaraunts Will Make Your Ass Fat- Nowadays, many Americans are becoming excessively health conscious.  We’re eating more vegetables, drinking more water, and exercising more each day, or at least the skinny people are.  With health being a focal point of a longer, happier life, some restaurants have made positive changes in what they offer on their menus.  No more 3500 calarie nacho platters the size of a man-hole cover, no more super fudge brownie surprises that could send a kindergarden class into a sugar coma, and of course no more dishes like the extra, extra greasy atomic wings with a bucket of blue cheese shooter.  Well, these restaurants aren’t buying any of that health-food craze crap.  They’re still serving up fattening dishes, and nothing on the menu is remotely fat-free.

Baskin-Robbins- They have 500 choices of every fattening flavor on the planet, served in a garbage can for good measure.

Carl’s Jr.- Home of the triple decker Kentucky Bourbon Burger, with 16 slices of cheese and a gallon of special sauce.  Have a heart surgeon on call after whoofing down this one.

Denny’s-  A super-sized Grand Slam Breakfast with a keg of chocolate milk on the side has enough grease to clog a city’s sewer system before lunch.

Ruby Tuesday- The only day they don’t fry everything, including salads and ice cream, in a pool sized fryer filled with week-old french fry oil.

Chili’s- The name says it all.  Chili is the main ingredient for everything on the menu, and it comes with a side of chili.  Free refils at the chili bar too.

Uno Chicago Grill- A fancy way of saying that one Chicago style deep-dish pizza can feed a little league team from a third-world country.

Romano’s Macaroni Grill- Their signature tomato sauce has enough salt added to harden the arteries in only a few bites.   They also sell a special sauce that can strip paint, but it’s good with pasta too.

Applebee’s, IHOP, Outback, T.G.I. Friday’s- 4 of the top eateries where forcing fattening foods on customers is a motto.  Also 4 of the top eateries who threw out the calorie charts in the lobby and replaced them with all-you-can-eat coupons (http://health.yahoo.com/experts/eatthis/26542/americas-unhealthiest-restaurants).

Despite the mad rush to lose weight, there are still plenty of overweight people out there who don’t like to eat healthy.  They don’t want fat-free choices, they don’t care to read calorie charts and they sure as hell don’t want to hear about the healthy choice dish of the day.  On the contrary.  They want good old fashioned restaurants where they can strap on a feed bucket and gorge themselves till the cows come in, without some fruity waiter named Todd giving them a song and dance about smart eating.  Pile it on your plates folks.  Who gives a shit if it’s bad for you?  As long as it tastes good, it has to be worth eating. Sooee.  Here pig, pig.

A-
Chick-fil-A
Between the breakfast and lunch menus, there are only two entrées at Chick-Fil-A that break 500 calories, a rare feat in the fast-food world. What this means is that you can’t possibly do too much harm—especially if you stick to the chicken. And unlike the typical fast-food chain, Chick-Fil-A offers a list of sides that goes beyond breaded and fried potatoes and onions. (Just beware the large cole slaw, which adds an extra 600 calories to your daily intake!) That’s why we dub the Atlanta-based chicken shack one of our all-time favorite fast-food restaurants.

Also, be sure to check out our exclusive list of the best and worst restaurants for kids to find out why Chick-fil-A receives an even higher grade when it comes to kids’ meals.

SURVIVAL STRATEGY: The worst thing you can do is supplement your meal with a milkshake—not a single cup has fewer than 600 calories. And instead of nuggets or strips, look to the Chargrilled Chicken Sandwiches, which average only 320 calories apiece.

A-
Subway
A menu based on lean protein and vegetables is always going to score well in our book. With more than half a dozen sandwiches under 300 calories, plus a slew of soups and healthy sides to boot, Subway can satisfy even the pickiest eater without breaking the caloric bank. But, despite what Jared may want you to believe, Subway is not nutritionally infallible: Those rosy calorie counts posted on the menu boards include neither cheese nor mayo (add 160 calories per 6-inch sub), and some of the toasted subs, like the Meatball Marinara, contain hefty doses of calories, saturated fat, and sodium.

SURVIVAL STRATEGY: Cornell researchers have discovered a “health halo” at Subway, which refers to the tendency to reward yourself or your kid with chips, cookies, and large soft drinks because the entrée is healthy. Avoid the halo, and all will be well.

Along those same lines, try to avoid anything from this indispensable list of the 14 worst “healthy” foods in America, too. They’ll trip you up–and easily expand your waistline.

A-
Jamba Juice
Jamba offers a viable and tasty solution to the dearth of fresh fruits and vegetables in the American diet: Stick it all in a blender and let us slurp it up. But make this your rule: If it includes syrup or added sugar, it ceases to be a smoothie. Jamba Juice makes plenty of real-deal smoothies, but their menu is sullied with more than a few faux-fruit blends. Just make sure you choose the right one.

SURVIVAL STRATEGY: For a perfectly guilt-free treat, opt for a Jamba Light or All Fruit Smoothie in a 16-ounce cup.

And unless you’re looking to put on weight for your new acting career, don’t touch the Peanut Butter Moo’d. On this shocking list of the 20 Unhealthiest Drinks in America, it sits worryingly close to the top. (You’ll be amazed by what’s number one!)

A-
Au Bon Pain
Sure the menu has its pitfalls, but what menu doesn’t? The bottom line is that Au Bon Pain combines an extensive inventory of healthy items with an unrivaled standard of nutritional transparency. Each store has an on-site nutritional kiosk to help customers find a meal to meet their expectations, and the variety of ordering options provides dozens of paths to a sensible meal.

SURVIVAL STRATEGY: Most of the café sandwiches are in the 650-calorie range, so make a lean meal instead by combining a hot soup with one of the many low-calorie options on the Portions menu. And if you must indulge, eschew the baked goods in favor of a cup of fruit and yogurt, or serving of chocolate-covered almonds.

B+
Boston Market
With more than a dozen healthy vegetable sides and lean meats like turkey and roast sirloin on the menu, the low-cal, high-nutrient possibilities at Boston Market are endless. But with nearly a dozen calorie-packed sides and fatty meats like dark meat chicken and meat loaf, it’s almost as easy to construct a lousy meal.

SURVIVAL STRATEGY: There are three simple steps to nutritional salvation: 1) Start with turkey, sirloin, or rotisserie chicken. 2) Add two noncreamy, nonstarchy vegetable sides. 3) Ignore all special items, such as pot pie and nearly all of the sandwiches.

B+
Cici’s Pizza Buffet
Cici’s began in Texas in 1985 and now boasts more than 600 locations, proving definitively that Americans love a good buffet. The good news for our waistlines is that the crust is moderately sized, and the pizza comes in varieties beyond simple sausage and pepperoni. But if you check your willpower at the door, you’re probably better off skipping the pizza buffet entirely.

SURVIVAL STRATEGY: It takes 20 minutes for your brain to tell your body it’s full, so start with a salad and then proceed slowly to the pizza. Limit yourself to the healthier slices like the Zesty Vegetable, Alfredo, and the Olé, which is a Mexican-inspired pie with only 108 calories per slice.

B+
McDonald’s
The world-famous burger baron has come a long way since the days of Fast Food Nation—at least nutritionally speaking. The trans fats are mostly gone, the number of gut-wrecking calorie bombs are now fewer than ever, and the menu holds plenty of healthy options such as salads and yogurt parfaits. Don’t cut loose at the counter just yet, though. Too many of the breakfast and lunch sandwiches still top the 500-calorie mark, and the dessert menu is fodder for some major belly-building.

SURVIVAL STRATEGY: The Egg McMuffin remains one of the best ways to start your day in the fast-food world—feel free to use it as a replacement option for any of these eight worst fast food breakfasts in America!

As for the later hours, you can splurge on a Big Mac or a Quarter Pounder, but only if you skip the fries and soda, which add an average of 590 calories onto any meal.

B+
Taco Bell
Taco Bell combines two things with bad nutritional reputations: Mexican food and fast food. The result should be horrendous, yet somehow it works out so that a little prudence at the ordering window can bag you a meal with fewer than 500 calories. The potential for belly-building is still there, but the calorie bombs are generally easy to spot. And to limit the chances of a mistake, Taco Bell reengineered some of its classic items and listed them under the Fresco Menu for a savings of up to 10 grams of fat per item.

SURVIVAL STRATEGY: Grilled Stuft Burritos, anything served in a bowl, and anything prepared with multiple “layers” are your worst options. Instead, order any combination of two of the following: crunchy tacos, bean burritos, or anything on the Fresco menu.

B+
Wendy’s
Scoring a decent meal at Wendy’s is just about as easy as scoring a bad one, and that’s a big compliment for a burger joint. Options such as chili and baked potatoes offer the side-order variety that’s missing from less-evolved fast-food chains like Dairy Queen and Carl’s Jr. Plus they offer a handful of Jr. Burgers that don’t stray far over 300 calories. And for our money, the ¼-lb single is one of the best substantial burgers in the industry. Where they err is in their recently expanded line of desserts and a lackluster selection of beverages. But you’re happy just drinking water, right?

SURVIVAL STRATEGY: The grilled chicken sandwiches and wraps don’t have more than 320 calories, which is less than even a small order of French fries. Choose the chicken or a small burger and pair it with a healthy side, and then hit the door before you receive the 500-calorie penalty for giving in to your Frosty hankering.

You can check out the complete EDenny’sat This, Not That! Restaurant Report Card here.

Want to avoid some of the biggest fast-food weapons of mass inflation? Make sure you’re armed with this comprehensive list of the 20 worst foods in America in 2009.

Also, enjoy delicious low-calorie fast-food meals by familiarizing yourself with this great list of the Best Fast-Food Meals Under 500 Calories!

Finally, sign up for your FREE Eat This, Not That! weekly newsletter or subscribe to the new Eat This, Not That! premium website. You’ll get thousands of useful tips, tricks, and secret insights into everything going on in the world of food and nutrition—so that you can stay lean for life while still enjoying all of your favorite foods. It’s like having a personal nutritionist on call 24 hours a day!D+
Baskin-Robbins
We thought we’d see some improvements after we identified Baskin’s Heath Shake as the Worst Drink on the Planet. All they did was lower it from 2,300 to 1,900 calories, leaving an almost equally egregious drinkable disaster to set back unsuspecting sippers. It’s typical of the menu there; B-R’s soft serve is among the most caloric in the country, the smoothies contain more sugar than fruit, and most of what Baskin sticks into a cup winds up with more fat than what’ll end up on your plate at a steakhouse buffet. Check out our complete list of the 20 Unhealthiest Drinks in America to see the other liquid offenders. If you learn how to make smart choices when you sip, you can lose a few pounds a month—without giving up your favorite foods, or ever dieting again.

SURVIVAL STRATEGY: With frozen yogurt, sherbet, and no-sugar-added ice cream, Baskin’s lighter menu is the one bright spot. Just be sure to ask for your ice cream in a sugar or cake cone—the waffle cone will swaddle your treat in an extra 160 calories.

D+
Carl’s Jr.
Most fast-food restaurants today are making at least some attempt to offset their bulging burgers and deep-fried sides with healthier options such as lean sandwiches or yogurt parfaits. But Carl’s Jr. is swimming against the nutritional tide, trying to attract those with hearty appetites and less concern about fat, salt and calories. The lightest item on the breakfast menu, for instance, is the Hash Brown Nuggets—but even they have 21 grams of fat, and 5.5 of them are trans fats. (As a rule, you should try to get 2 grams or fewer of the stuff in an entire day!) The burgers are worse, and there’s not a side on the menu that hasn’t been given a long, bubbling bath in their trans-fatty frying oil.

SURVIVAL STRATEGY: Find another place to grab lunch. Failing that, you should settle on either the Charbroiled Chicken Salad with Low-Fat Balsamic Dressing or the Charbroiled BBQ Chicken Sandwich—the only sandwich on the menu with fewer than 400 calories.

D+
Denny’s
Too bad the adult menu at Denny’s doesn’t adhere to the same standard as the kids’ menu. The famous Slam breakfasts all top 800 calories, and the burgers are even worse. The Double Cheeseburger is one of the worst in the country, with 116 grams of fat, 7 of which are trans fats! (This explains why it made our list of the worst burgers in America (and what you should eat instead). Make sure you try to avoid it (and all others on the list) whenever possible.

SURVIVAL STRATEGY: The Fit Fare menu gathers together all the best options on the menu. Outside of that, stick to the sirloin, grilled chicken, or soups. For breakfast, order a Veggie Cheese Omelet or create your own meal from a la carte options such as fruit, oatmeal, toast, and eggs.

D+
Dairy Queen
Dairy Queen’s taste for excess rivals that of other fast-food failures such as Carl’s Jr. and Hardees. But unlike Carl’s, DQ offers an avalanche of ice cream creations to follow up its sodium-spiked, trans-fatty foods. Here’s a look at one hypothetical meal: a Bacon Cheddar GrillBurger with Onion Rings and a Small Snickers Blizzard is a staggering 1,740-calorie meal with 2,640 mg sodium and 83 grams of fat—2 grams of which are trans fats.

SURVIVAL STRATEGY: Play solid defense. Skip elaborate burgers, fried sides, and specialty ice cream concoctions entirely. Order a Grilled Chicken Sandwich or an Original Burger, and if you must have a treat, stick to a small soft-serve or a small sundae.

D+
Ruby Tuesday
The chain earned its fame from a hearty selection of hamburgers. The problem: They average 75 grams of fat a piece—more than enough to exceed the USDA’s recommended limit for the day. Even the veggie and turkey burgers have more than 850 calories! The chain rounds out its menu with a selection of appetizers that hover around 1,000 calories (supposedly to be split 4-ways), a smattering of high-impact entrées like potpie and ribs, and a sloppy selection of salads that is just as bad.

SURVIVAL STRATEGY: Solace lies in the three Ss: steak, seafood, and sides. Sirloins, salmon, and shrimp all make for relatively innocuous eating, especially when paired with one of Ruby Tuesday’s half dozen healthy sides such as mashed cauliflower and baby green beans. Other than that, impersonate Mick Jagger and think about occasionally saying goodbye to Ruby Tuesday!

D
Chili’s
From burgers to baby back ribs, Chili’s serves up some of the saltiest and fattiest fare on fast-food row. In fact, with 3,810 mg of sodium and 122 grams of fat, Chili’s Smokehouse Bacon Triple Cheese Big Mouth Burger earns the distinction as being one of the worst burgers in America. The Guiltless Grill menu is Chili’s attempt to offer healthier options, but with only eight items and an average sodium count of 1,320 mg, there’s meager hope for nutritional salvation.

SURVIVAL STRATEGY: There’s not too much to choose from after you omit the ribs, burgers, fajitas, chicken, and salads. You’re better off with a Classic Sirloin and steamed vegetables or broccoli. Another decent option is the Chicken Fajita Pita with Black Beans and Pico de Gallo. A lot of the appetizers, while delicious, are worrisome too—one from Chili’s made it on our list of Worst Appetizers in America.

D
Uno Chicago Grill
Uno has some serious strikes against it: The chain invented the deep-dish pizza, they encouraged gluttony with their Bigger and Better menu, and in 1997 they faced false-advertising charges for erroneously claiming that some of their pizzas were low in fat. They’ve cleaned up some of the more conspicuous health hazards and have increased nutritional transparency at all of their stores, but from appetizers to desserts, this menu is still riddled with belt-busting fat.

SURVIVAL STRATEGY: First off, cast aside the bloated breadstick that Uno tries to sneak onto most plates. Next, choose flatbread over deep-dish pizzas—it could save you more than 1,000 calories. Beyond that, stick to soups or entree items served with Mango Salsa.

D
Chevy’s
Don’t let the made-fresh-daily shtick distract you; Chevy’s massive portions push many of the meals beyond the 1,000-calorie threshold. The taco trader’s menu has three strikes against it: 1.) the consistently high amount of fat in its entrees (the average salad has 67 grams); 2.) the outrageous salt levels that make it difficult to find a meal with fewer than 2,000 mg of sodium (you should get around that amount in an entire day of eating); and 3.) the chain earns its poor score by failing to offer complete nutritional disclosure. It provides no information for its appetizers or quesadillas, for instance, and although it maintains it uses trans-fat free oils, there’s no trans-fat data for the full entrees.

SURVIVAL STRATEGY: The best items on the menu are the Homemade Tortilla Soup, with just 393 calories and a full 26 grams of protein, and the Santa Fe Chopped Salad, which has only 470 calories when you order it without cheese. If you can’t resist an entrée, order it without all the fixin’s—tamalito, rice, sour cream, and cheese. That should knock more than 300 calories off your meal.

D-
On the Border
On the Border is a subsidiary of Brinker International, the same parent company that owns Chili’s and Romano’s Macaroni Grill. It should come as no surprise then that this chain is just as threatening to your health as its corporate cohorts. The overloaded menu offers appetizers with 120 grams of fat, salads with a full day’s worth of sodium, and taco entrées with an horrific 960 calories—and that’s the calculation without rice and beans. Border crossing is a decidedly dangerous enterprise.

SURVIVAL STRATEGY: The Border Smart Menu highlights four items with fewer than 600 calories and 25 grams of fat. Those aren’t great numbers considering they average 1,800 mg of sodium apiece, but that’s all you’ve got to work with.

D-
Romano’s Macaroni Grill
For years now we’ve been on Romano’s case to clean up the menu at the beloved Macaroni Grill. So far we’ve had no luck. This Italian grease spot serves some of the worst appetizers in the country, offers not one dinner entrée with fewer than 800 calories, and hosts no fewer than 60 menu items with more than 2,000 mg of sodium—almost an entire day’s worth of the salt! A select few menu items earn the restaurant’s Sensible Fare logo—a fork with a halo over it—but unfortunately these items can still carry up to 640 calories and 25 grams of fat.

SURVIVAL STRATEGY: Macaroni Grill will let you build your own dish. Ask for the marinara over a bed of the restaurant’s whole-wheat penne, and then top it with grilled chicken and steamed vegetables. Just beware their salads—one of them made our list of America’s Worst Salads!

D-
Baja Fresh
It’s a surprise Baja Fresh’s menu has yet to collapse under the weight of its own fatty fare. About a third of the items on the menu have more than 1,000 calories, and most of them are spiked with enough sodium to melt a polar icecap. Order the Shrimp Burrito Dos Manos Enchilado-Style, for instance, and you’re looking at 5,130 mg sodium—that’s more than 2 days’ worth in one sitting!

SURVIVAL STRATEGY: Unless you’re comfortable stuffing 110 grams of fat into your arteries, avoid the nachos at all costs. In fact, avoid almost everything on this menu. The only safe options are the tacos, or a salad topped with salsa verde and served without the belly-busting tortilla bowl.

F
Applebee’s, IHOP, Outback, T.G.I. Friday’s
These titans of the restaurant industry are among the last national chains that don’t offer nutritional information on their dishes. Even after years of badgering their representatives, we still hear the same old excuses: it’s too pricey, it’s too time-consuming, it’s impossible to do accurately because their food is so fresh, or we have too much variety. Our response is simple: If nearly every other chain restaurant in the country can do it, then why can’t they?

Your Survival Strategy: Write letters, make phone calls, beg, scream, and plead for these restaurants to provide nutritional information on all of their products. Here’s the contact information for each of the restaurants that refuse to fess up!

My Favorite Fast Food Restraunts:

Subway(mini ham on wheat bread with light mayo/olive oil etc or veggie sandwich,with dannon fat free yogurt),McDonalds(No specific favorites),Taco Bell(Burrito Supreme or a Taco-soft,nachos,pintos and cheese.I used to eat the Taco Salad but I found out how bad it was so now I don’t even eat it),Wendy’s good(I don’t have any favorites.I might if I saw the menu),Denny’s(Vegetarian menu),Ruby Tueday,Applebees and IHOP in this order.

The nation’s struggling full-service restaurant chains seem to have found only one sure-fire way to lure folks in the door: cheap eats.

Chili’s is about to roll out meals for less than $7. Texas Roadhouse is offering $7.99 meals. T.G.I. Friday’s has $9.99 entrees. Outback has rolled out some entrees at $9.95. Even upscale Morton’s Steakhouse has a value deal.

Almost every chain in the $183 billion full-service dining industry is waving a meal deal that beckons customers with low-ball prices — with the hope folks spend more once they come in. Times are so tough that some deals fall within a few dollars of fast food.

“The fact that you can eat a full-service meal for under $10 is incredible,” says Christopher Muller, hospitality professor at University of Central Florida. “You couldn’t even eat this cheaply in 1992.”

Chains have little choice. Cash-strapped consumers are holding back on eating out. Same-store sales have been falling for 14 months and were down 3.6% in February, says researcher Knapp-Track.

“People are mourning the death of their money,” explains restaurant consultant Malcolm Knapp.

Here’s who’s doing what:

• Chili’s. On April 6, the chain will offer a “10 meals for under $7″ deal. Officials declined to discuss details until closer to rollout.

• T.G.I. Friday’s. This month, Friday’s began a promotion featuring eight entrees priced at $9.99 — in some cases a 29% price cut. “We need to offer deep value to drive traffic,” says Andrew Jordan, marketing chief.

• Applebee’s. Since mid-November, the chain has offered a “2 for $20″ special of two entrees and one appetizer. “While we can’t fix the economic challenges, we are offering … value,” says Shannon Scott, marketing chief.

• Outback Steakhouse. For months, the chain has marketed 15 meals for under $15. “We decided to get back to the DNA of the brand,” says Dan Dillon, marketing chief.

• Texas Roadhouse. The chain recently launched an “Early Dine for $7.99″ promo on weekdays. “We’re trying to drive early-week traffic,” says marketing chief Chris Jacobsen.

• Cheesecake Factory. A “Small Plates and Snacks” menu includes a $4.95 Pizzette, a flat, football-shaped pizza some folks are ordering as a meal. “We’re making Cheesecake Factory (CAKE) more accessible,” says Mark Mears, marketing chief.

• Morton’s. Even Morton’s has got a $99.99 steak and seafood dinner for two and $6 mini-burgers at the bar. (Average check at Morton’s is $97 per person.) The goal, says CEO Tom Baldwin, is to drive sales. “These are unprecedented times.”

Bee colony collapse is a world-wide phenomenon that has been baffling scientists.  Although there was an initial suspicion that the bees’ demise is being caused by global warming, genetically-engineered crops, or pesticides, these potential causes have been largely dismissed.

Bees do seem to be unusually susceptible to several kinds of virus, however.  Now – and this might be good news – it looks as if bees are not as resistant to disease as they have been.  And it seems to be due to quite a familiar problem:  nutritional deficiencies.

As our farming has slowly morphed into agri-business and vast tracks of land are planted with the same crop, bees are not getting enough variety.  Some beekeepers have even taken to providing their bees with supplements.

A lot like us.

http://www.economist.com/research/articlesBySubject/displaystory.cfm?subjectid=548064&story_id=13226733

Research shows that, along with the young, the elderly as a group are unusually concerned about the environment.  This is a surprise if one assumes that people are essentially selfish.   I am sure my personal dollop of self-interest is sufficient not to dissuade anyone convinced that this is basically what drives us all.  

Yet, I do find myself seriously concerned about the environment.  Even though most of the dire effects of pollution and global warming are not predicted to hit Earth full force until I am no longer resident here.

But I read an article today on the seriousness of the loss of the bee populations around the world that brought me up short.  Bees are under threat just about everywhere from China to America to Europe.   And something close to what sounds like a global disaster could be less than a decade away. 

One third of Britain’s bee population are disappearing every year.  In addition, one third of Britain’s food is dependent on pollination by these bees.  These figures are not unique to Britain, which means that in as little as ten years, we could be facing a devastating food shortage around the world.  

The food scarcity of last summer was exacerbated by the number of acres that are being given to crops for bio-fuel.   If push came to shove, then, we could use less gas and oil and grow food instead.  But without bees and other pollinating insects, this is not a solution.

It’s not a problem that I can dismiss with the consolation that, however long I live, I probably won’t be here to see it.  

I very well might see it.  I’ve often wondered if I were on a sinking boat if I would jump into the water to help save younger people on board who had not lived as full a life as I already have.  

I wonder if I would be willing to starve instead of jumping off the boat.

I think I’ll study this problem a little more.

I have not made a New Year’s Resolution since I was a teenager. (Longer ago than some of you, my sweet readers, have been alive…)

This year, however, I’ve been doing a lot of very interesting reading, most recently The Omnivore’s Dilemma, and In Defense of Food, both by Michael Pollan. They are fabulous, and I strongly recommend you all read them. (I hereby need to give copious and public accolades to my long-suffering, ever-supportive husband, who almost never sighs in exasperation at having his own reading interrupted by yet another “Hey, love! Listen to THIS!”)

Both books highlight, in a most tangible way, the fundamental interconnected-ness of life on this planet we inhabit. What, after all, is more basic than sunlight, soil, water and food?

And with that notion of interconnectedness, I decided to make this my year to consciously and systematically work to tread a little more lightly on the planet.

By North American standards, my family does pretty well already. We don’t own a car. We don’t own a dryer. We live in a significantly smaller-than-average (North American) sized house. We bought locally-grown, organic vegetables last summer, and will certainly do so next year. We eat meat only once or twice a week. We recycle, we regift, we re-purpose. We carry our own shopping bags for errands, our own mugs for coffee, we use re-usable bins, not bags, for our groceries. We have a single room air-conditioner, which gets used a handful of nights in the heat of summer.

There are more I could list, but you get the idea. None of these things have reduced our quality of life one bit; many have increased it. (Those organic veggies? Oh, MY, they were good! And what better way to escape the unending grind of being the household chauffeur than by simply not having a vehicle? It’s the inarguable ‘out’ in transport negotiations with lazy demanding active teens.)

(Before people launch into reasons why they couldn’t possibly do a, b, or c? I’m not suggesting you should. There are probably things you do that I don’t. That’s fine. Just so long as we’re all doing something.)

And me, I’m seeking to do more.

So my New Year’s Resolution, my first in decades…

In order to tread a little more lightly on the planet, I resolve to make one permanent, planet-healthy change each month.

Anyone care to join me? If so, please leave a link in the comments. I’d love to have company! On the first Monday of each month, we can all post about our change for that month. Won’t that be interesting? (And, potentially inspiring: we can steal each other’s good ideas!)

This month?

I am beginning a herb garden in my kitchen. I’ve ordered a few packages of seeds, which I’ll set up in pots under the nice, west-facing window. Fresh herbs, all year round! And by so doing, I reduce the number of little glass (or plastic) jars in my cupboard, I improve the quality of food my family eats, I need that teeny bit less truck-shipped produce (and all its associated carbon costs). And I’m sure the tots will be interested in this one.

The seeds should arrive within ten days. I can hardly wait!

I have two passions in this life – food and nature. There has always been an ongoing battle between these two passions with each drawing me to it. I wanted to be a chef and I wanted to be an ecologist. Well in the end, science won the game and I got my Doctorate in Ecology. But I have always felt that pull towards food and felt the need to contribute in some way to this field.   

Lately, I have become focused on consuming more natural food, and when I read ‘the omnivores dilemma’ by Michael Pollen, I realised that these two passions are completely interlinked. When mother nature is our cook she provides us with foods that our bodies have evolved to eat. In stark contrast, when we industrialise food – start adding hormones, chemicals, and feeding animals food that is not a part of their natural diet – then we are creating an artificial diet and going against our evolutionary past, and our genome. This is probably not the best for our health, and in hunter-gatherer societies, as well as modern day tribal farmers, the rates of the diseases of modern civilisation are extremely low. These groups rarely get cancer, heart disease, stroke or diabetes. All the food that they eat are natural foods that have no artificial additives and are grown naturally. In addition, their diets are high in fat and protein and lower in carbs. This is important because it wasn’t until the 1970’s that the US government started telling people to eat more carbs, and less fat, in order to be healthy. This ‘advice’ was based off of very little evidence, and seems to have more to do with the fact that carbohydrates are cheaper to make and therefore lead to bigger profit margins. Americans were perfectly healthy, prior to these ‘guidelines’, and they used to consume vast amounts of meat and eggs. Remember the old adage to get your meat and eggs to be healthy. Well I think their is an element of truth to this. In essence, eat natural.  

As long as we are eating real food from a natural ecosystem (or one that mimicks it such as cows on a paddock) their probably is not too much to worry about. When farmers grow cows in paddocks they move them often, so that they don’t overgraze the grass. In New Zealand, the cows can often be waiting by the fence to move to the new paddock because they know that there will be fresher grass over there. Or should I say the grass is greener. The farmer and his/her dog fulfills the same role as the predator in a natural ecosystem, constantly moving the grazing animals onwards so no patch of land is overgrazed. In some cases the chickens will then be brought in to feed on the cow manure. This spreads the cow manure over the paddock providing natural fertilizer to the grass to help it grow back. This too is what usually happens in nature with other species of birds providing this role. But the main point is that cows are eating grass, a product that they have evolved to eat. Not grain. The meat of these grass fed cows is known to be far more healthier than grain fed cows. For example, it is full of Omega 3 fats, those same fats that everyone keeps trying to get by eating fish oil. 

So as an ecologist I fit into that food chain. I learn about natural ecosystems, and in doing so, we can learn to further mimic nature in growing our food. Also by protecting our natural resources, these foods are available to go right up the food chain, from the earth to the dining room table. When we industrialise food, you take me out of the food chain and bring an economist in. Animals are looked at as production units rather than being an integral part of nature. Economic laws begin to govern – how can we make these units get as big as possible, as fast as possible, to maximise profit. The problem is that these ‘units’ are biological organisms from a natural ecosystem and there are detrimental health consequences by taking this industrial approach. Managing these individuals in a way that mimics nature is surely the best way, and it is this part that I play a role. 

Question of the day: How do you feel about grain fed vs grass fed cows? 

For dinner last night I decided to make some burritos, I bought some wholewheat buritto’s so at least it wasn’t all refined flour. I then made some refried beans from scratch (see recipe). I made some guacamole and some salsa (lime juice, olive oil, peppers, spanish onion, cilantro). I also marinated some lamb in lime juice, chilli, garlic, olive oil, ground coriander, cilantro, and cumin, for three hours. I also had some full fat yoghurt, which I used as a substitute for sour cream. Only because I had the full fat yoghurt and needed to use it. I then cooked everything and pieced it all together. I fried the burrito over a dry heat to make the outside nice and crispy. 

For lunch, I used some of the left over sauce that I had made yesterday, and had it with roasted meatballs. The meatballs consisted of paprika, cilantro (coriander), garlic, egg and ground beef. It was yum.

Before I start with my food issues I wanted to explain the above pictures. I went to the beach the other day and the pictures above are from that beach. It is called Piha, and is about 20mins from the major city centre in New Zealand. Getting back to nature was great and it gave me an epiphany. I have two passions in this life…food and nature. I used to have internal battles on which one I wanted to do as a career. But I realised they have become one in the same. Nature provides us with bountiful unprocessed foods that are good and healthy for us. Even if it is a cow grazing on grass in a paddock. Therefore, it is imperative that we protect these natural resources so we are not all forced to eat highly processed chemically created foods. Such as grain fed cows. It is about a natural food chain rather than an industrialised food chain. By been an ecologist and working at protecting and understanding these natural resources this provides the opportunity for natural food to go up the food chain and be served at restaurants. Thus my two passions are inextricably intwined. 

Anyway in terms of eating I decided to stop been so restrictive and allow myself to eat carbs, but just not go over the top. It went amazingly well. I was a little scared that I would be very hungry. But in fact it was quite the opposite. I didn’t eat nearly as much as I have been lately, and yet felt completely satiated. I don’t know why? As usual I have a theory. When I cook, I jam pack the meal with lots of flavours and goodies so it is yummy, flavourful and rich. I do believe that when you eat you get a food buzz or a high. If you eat a meal full of flavour then it makes sense that you don’t need to eat as much to get that ‘high’. In contrast, if you eat some boring, bland, diet fad, commercially processed crap then you are going to need to eat more to obtain that same food buzz. I think this is probably what fine dining is all about. You give them a smallish meal but loaded with flavour. They get that food buzz quickly, but it only just gets you full. Thus, you have a slight remnant of the delicious meal you just ate and it makes you feel full, but most importantly, HIGH!!!

Of course I could never have done this if I was still eating lots and lots of carbs. I think that tends to overide my system a little and just tells me to eat and eat and eat and eat. On the flipside, now I know I can eat carbs, in moderation, and my appetite doesn’t go crazy!!! This is very freeing because it means I don’t have to be all anal about watching my carb intake. Just don’t overdo it. For me it seems it is just about balance and not loading up on carby meals.  I believe my relationship with food just took another step towards normal.

But…dum dum dum dummmmmm. In my stupidity I weighed myself.  This of course is a natural thing to do, when your fucked in the head about food, and you change your eating regime. Scarily, and much to my disgust, I had jumped up half a kilogram. Now I know, I KNOW, this is bullshit. I know that this is water retention because Im not low carb’ing it as much. I know this because my scale measures my water % and the value it gave me is higher than it normally is. So it is so strange how I KNOW that I havn’t gained (in fact I ate LESS yesterday because I was so satisfied and just didn’t want anymore) but that number on the scale still petrifies me. Yes I am going to put them away now. 

Here are some of the meals I had yesterday. 

Breakfast

Oh this was just what I felt like too. I was totally in the mood for bacon so I went to the supermarket and bought some Hellers Bacon. It is really good quality bacon. Very meaty. So I fried the bacon and egg in some butter, along with sliced tomatoes. Once they were cooked I put them aside and quickly tossed some baby spinach in with the juices from the bacon until cooked. I toasted a slice of bread and then assembled it together. I tell you it was divine. 

Food Buzz: 8/10

Dinner

For dinner I had some steak left over from the butchers. So I put it out to warm it up to room temperature. Once this was done I mixed together some butter, garlic and rosemary and I rubbed it all over the steak. I then seasoned the steak and put it onto a really hot frying pan. I like my steak quite rare so I tend to only cook it for a couple of minutes each side at a really hot temperature. It had caramelised the meat really nicely and it was nice and pink on the inside. I put it aside for a few minutes (very important with steak) and then I served it up with some fried baby spinach leaves and sliced tomatoes. Again total food buzz and the steak melted like butter in my mouth. Yum. 

Food Buzz: 8.5/10