In the off-chance that there’s more than one person (hi, Dad!) who’s interested in what I’m checking out on the Internet this week, I’ve once again compiled my favorite food-related links of the week. Read ’em and weep!
Paleo + Celebrities
If there’s anything (other than food) I love, it’s celebrity
gossip news. But it’s only now, after almost 40 years of studying trashy tabloids and Hollywood rags, that I’m starting to see Paleo elbow its way into the news (or at least the news that I care about, anyway).
In the past few weeks, a number of celebrities have publicly come out as Paleo (or Paleo-curious): not only did Robin Wright (Princess Buttercup a.k.a. Claire Underwood) open up about her (allegedly “no carb”) Paleo diet, but country superstar Tim McGraw also showed off the impressive eight-pack that he credits to CrossFit and Paleo.
News of weight loss and sexy washboard abs will no doubt appeal to folks on the lookout for the Next Great Diet Fad, but to me, A Great Big World’s Chad Vaccherino’s reason for going Paleo is the most inspiring: he was diagnosed with multiple sclerosis in 2007 when he was still in college. After learning about Dr. Terry Wahl’s TED Talk, he started eating Paleo and lo and behold: his symptoms went away. Amazing.
See? Who said gossip rags are filled with garbage?
Dr. Oz on the Hot Seat
Dr. Oz may have talked up the benefits of Paleo on his show a couple of times over the past year, but he’s become known for promoting a ton of sketchy “magic” weight loss products, too. Recently, the doctor was grilled by Congress for making fantastical claims about potentially scammy supplements, and then skewered by John Oliver on HBO’s Last Week Tonight to boot.
I think I liked it better when Dr. Oz was just the guy who showed up on Oprah in hospital scrubs (hey, I don’t blame him: I know how comfy scrubs can be) and talked about the shape of his poo.
When I was in NYC last month to attend The Webby Awards, I was interviewed at Hu Kitchen by the good folks at Daily Burn, the crazy-popular producer of online workout and nutrition programs. I blabbed about feeding my family, whether I have regrets about the name of this blog, and how I deal with people who, uh…don’t like me. Read all the deets here. (Just ignore the part of the article that says I can do muscle-ups, because I actually can’t.)
And while I’m tooting my own horn: I was tickled to read earlier this week that one of award-winning food writer extraordinaire Michael Ruhlman’s favorite cookbooks right now is Nom Nom Paleo: Food For Humans. He also has glowing words to say about my pal, Josh Weissman, and his beautiful recipe book, The Slim Palate Cookbook. Check out Michael’s other favorite cookbooks here!
Paleo…Brought to You By Miracle Whip!
My pals in the Paleosphere are getting tons of great press, too! The Food Network recently interviewed my friends Melissa Joulwan, Danielle Walker, and Arsy Vartanian on how to stock a Paleo pantry. I loved all the tips, though the fact that the article is sponsored by Kraft Foods made me chuckle.
Feeding The Bugs in Your Belly
Face it: having a well-maintained microbiome is a key factor to better health. Mark Sisson just posted a super-informative article about the 16 Things That Affect Your Gut Bacteria. You need to read it—even if only to justify stockpiling dark chocolate.
More Kitchen Tips!
Cast iron got you confused? Perplexed about how to clean your stainless steel pots and pans? Or the right way to sharpen your knives? Lifehacker shows you how to take care of your favorite kitchen tools in this excellent primer. Bookmark it!
One of the biggest game changers for me in the kitchen was learning years ago that tomatoes should never be stored in the fridge—unless you like ’em mealy and taste-free. Learn this and more over at The Kitchn, where you’ll find a handy guide to storing common fruits and vegetables.
And let’s not forget about meat! I follow Robb Wolf’s advice and make sure that I prioritize good quality protein with a face and a soul. But buying meat can be an intimidating experience, so read this article by Food52 before you head to the butcher store. I think all the points in the post are legit (to borrow another Robb-ism), but I’d also add a sixth tip: if at all possible, the meat you buy should be sustainable and ethically raised.
Lastly, it’s the weekend, and many of you are probably heading out to eat, am I right? This article from Eater explores how many restaurants are now taking food allergies seriously. I recently learned that I carry the gene that put me at increased risk for developing celiac disease, so the fact that eateries are increasingly aware of food allergies and severe intolerances gives me hope that I won’t have to personally cook every single meal I eat!
But Seriously: Get in the Kitchen and Cook (Burgers)
Cooking doesn’t have to be intimidating. Burgers are delicious and easy to make, so learn how make some tasty patties the right way. The New York Times just posted a comprehensive explanation of how to make the perfect burger. From now on, I’m going to be frying burgers in a cast iron skillet and keeping the grind chilled ’til I’m ready to cook the meat.
I’m still doing portobello buns, though.
Cold Brew on a Hot Day
Cold-brew coffee is the bomb, but remember: you can’t just add ice to hot coffee and expect to get the same results. Watch this video from Howdini to learn how simple it is to make the perfect cold-brew.
Are you intimidated about cooking fish at home? The Kitchn shows you how to cook flawless fish in a few simple steps.
Last But Not Least…
I’m in the middle of my last (ever!) week of nightshifts at the hospital (more on this later, I promise!), and one thing that’s keeping me going is that I’ll be celebrating the end of over a dozen years of working night shifts with this grain-free Banana, Almond, and Chocolate Cake from Green Kitchen Stories as soon as my workweek is over!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).1