Ten years ago, Disney released a Pixar film that had a profound impact on the course of my professional life.
At the time I was a full-time video game critic for several online magazines. I had a knack for raking mediocre games and news over the coals. I gained a reputation for publishing smart but scathing copy. Back then, I felt it was my job, if not duty, to critique everything I touched as if the orbit of the Earth depended on it. Continue reading…
In the early 1900s, bananas may have been named the world’s first superfood. At the time, even The American Medical Association praised them for being “sealed by nature in practically germ-proof packages.”*
Although still one of the most nutrient-dense foods you can eat, bananas are no longer consider a superfood. (I eat one every morning, however, as they’re always in season). Trendy things like acai berries, green tea, quinoa, kale and other manufactured foods are. It’s gotten so out of hand, that the FDA issued a warning letter recently about falsely advertised “superfoods.” As of 2007, the European Union has prohibited food makers from using the term “superfood.”
So how can we distinguish marketing hype from science when seeking out nutrient-rich foods? Highbrow did just that recently. This is what they came up with—the top 10 superfoods backed by science. Continue reading…
My wife and I recently returned from the most adventurous vacation we’ve ever taken. I have a lot more to say on the subject, but I’ll start with the most important: food. A picture’s worth a thousand words, right? Continue reading…
Smart people don’t make better decisions because they’re smart. They make better decisions, research shows, because they habitually do the following:
1. Remove unimportant decisions. If a decision doesn’t have an impact on your work, relationships, or spirit, then remove it from consideration. For example, many CEOs, heads of states, or creative people wear the same thing every day. Steve Jobs wore blue jeans and a black turtleneck everyday. Mark Zuckerberg only wears blue jeans and a gray t-shirt. Similarly, the leader of the free world only wears blue or gray suits, “Because I have too many other decisions to make,” the president recently told Vanity Fair. “I’m trying to pare down decisions,” he added. “I don’t want to make decisions about what I’m eating or wearing.”
For those of us without a personal chef, deciding what kinds of food to eat is a very important decision. But removing or outsourcing unimportant decisions to other people helps us make more meaningful decisions. One of the ways I achieve this is by removing TV from my life, limiting the number of sportsball games I watch, and restricting the number of news sources I read to only three per day. Doing so introduces more social encounters, analog experiences, and thought-provoking literature into my life, which make me a better writer (instead of regurgitator). Continue reading…
Thanks to my wife, I’ve grown to appreciate winter instead of loathing it. Still, the persistent cold, dormant life, and extended darkness can take its toll on our mood, especially near the tail end of the season.
Eat healthy, from scratch foods; mostly plants, no seconds, but don’t vilify entire food groups (including sugar). The right nutrition can improve your mood.
Schedule leisure. Lunch with friends, night out with a loved one, or your next vacation. Anticipating events does wonders for your mood. Planning yearly vacations in late January (after the tax man takes his cut) has served my family well.
Get moving. Exercise is a dead horse. But I’ll kick it again, because it works. Don’t know where to start? Try a 20 minute outdoor walk everyday or the scientifically proven 7 minute workout.
So health.com caught my eye last month after crunching the numbers on foods that may shorten life, specifically those that harm our DNA’s ability to protect itself from disease. The four that made their list: Continue reading…
Beyond the obvious weight loss and cardiovascular benefits of regular fitness, here are a few bonus consequences of working on your body:
Your skin improves. If vanity is your top goal for getting in shape, I’ve got good news: Regular exercise, particularly when coupled with a healthy diet, does wonders to your hue. If you’re white and pasty like me, your skin starts glowing the longer you work out. It looks healthy, full of color, slightly tan. The reason: “Exercise enhances blood flow to skin,” says Dr. David Katz. Plus, sweating works as a natural cleaning agent, unclogging pores and removing oil and dirt for fewer zits. My skin has never looked healthier. What a pleasant surprise. Continue reading…
God, how did you get pork ribs to taste so delicious and why didn’t you make beef or chicken ribs this scrumptious?
That’s what I’d ask him. Here’s why: Lindsey and I have made these oven baked ribs several times this summer. They’re ridiculously easy. Can be made using baby or spare ribs. The meat falls of the bone with the slightest of bites. And there are virtually no ligaments or tendons to mess with — the closest thing to cartoon characters eating hunks of meat off single bones.
If there’s one certainty I’ve observed in life, it is this: Rather than just eating more produce, less meat, and smaller portions of food, humans will vilify something in an effort to simplify complex food choices. Instead of accepting a “moderation in all things” approach to life — which limits superiority complexes and indulgence — they insist on inventing artificial food guidelines to live by.
For example: In the ’80s, butter and natual sugar was bad, so Americans (at least) ate lots of margarine and artificial sweeteners. But those turned out to be worse, so now butter and sugar are back on the menu. In the ’90s, it was the low-fat diet, which in many ways still influences our culture, although not to the extent the diet did in its hey day. In the 2000s, it was low-carbs: Atkin’s diet, South Beach, and other variations. Nowadays, popular grains like wheat bread, oats, and barley are suddenly the enemy. Even though we’ve been eating gluten for thousands of years, it’s just as bad for us as other fad diets. Which is to say it’s not.
I’m a cheese lover. I’ve sampled some of the finest from three different continents. In fact, I’ve never met a cheese I didn’t like, except for Colby. (Yuck!)
My absolute favorite varient of cheese, however, is Cabot’s Seriously Sharp Cheddar. It comes from grass-fed cows in Vermont that sleep on warm blankets and are often whispered words of encouragement by loving humans. It’s gluten-free, low-carb, 100% organic, and makes your bowel movements smell like cinnamon. It’s aged for 24 hours, helps save the planet, and will even impress your sycophant friends.
Not really. But Seriously Sharp is the most pungent and satisfying cheese I’ve ever tasted. It’s perfectly textured—slightly crumbly without being overly dry. Dense and mouthwatering. It’s so delectable, I often sink in my chair after savoring the final slice.
Goes well with red grapes, almonds, crackers, french bread and salami, strawberries, cantaloup, and white sauces. I buy it at Walmart right after doorbell ditching struggling mom-and-pop grocers.
Eating well is hard to do. Here are a 13 lucky food strategies I follow to keep extravagance at bay.
Never order a cheeseburger. I said never. “But, Blake,” you ask, “Don’t you like cheese and beef?” Yes. Both are bursting with flavor. But there’s no sense overdoing it when each are good on their own. “I really wish this delicious burger had cheese on it,” said no one ever. “I really wish this grill cheese had meat on it,” also said no one ever. Pick one and enjoy.
Hold the mayo and sour cream. Speaking of burgers, my wife and I made homemade ones over the weekend. Mine was topped with red onion, lettuce, tomato, Dijon mustard, and ketchup on a Texas toasted bun. It was a taste explosion, even without the mayo. Same goes for the tacos we had tonight. Beef, cheese, lettuce, tomato, on a freshly cooked tortilla. No sour cream required. Again, sour cream and mayo are delicious, but there’s no sense in adding them to an already heavily-flavored meal. Continue reading…
With the help of two babysitting grandmas, a good job, and lots of decisiveness, Lindsey and I vacationed in Paris this year for her birthday. It was our first time to Yurp. (And I thought Boston was old!)
Travel bragging aside, I learned several things on the trip, including a few reoccurring generalizations. They are as follows: Continue reading…
Always read the label. You are in charge of educating yourself on what you digest. When in doubt, pick food with the fewest included ingredients and artificial-sounding names (like xanthum gum)
Avoid emotional eating. No food rewards, bribes for kids, or eating out of boredom or depression. Hard to do. Brushing your teeth can help. So can striking up a conversation with someone to take your mind off food.
Avoid short-order or otherwise “fast” food. With exception to simple meals like bread and cheese, food that is fast (snacks, microwavable, drive-though etc) is usually filled with unnatural preservatives and additives that dilute the nutritional value of the food you consume. Continue reading…