MotherJones: What We Can Learn from the Greek-Island Diet—and What We Already Know

MotherJones: What We Can Learn from the Greek-Island Diet—and What We Already Know

And Americans won't find all the lessons he comes up with dour and puritanical—not by any stretch. Some are downright hedonistic: The Ikarians down two to 3.5 glasses of wine each day—including, apparently, the occasional glass with breakfast. Coffee is indulged at the rate of two to three cups daily. And the afternoon nap, apparently, is observed near universally. "People stay up late here," a local doctor tells Buettner. "We wake up late and always take naps. I don't even open my office until 11 a.m. because no one comes before then."

If you think and eat, you might like....

 

If you think and eat, you might like....

A cornucopia of great TEDTalks about food: growing it, cooking it, consuming it -- and making sure there's enough for all. From Dan Barber's poignant tale of fois gras ... to Jamie Oliver's fighting words about kids' lunches ... to Louise Fresco's economic unpacking of a simple loaf of bread ... these talks examine big ideas through the food we eat.

Kickin' Chicken Takes Flight: Sriracha To-Go Packets

Kickin' Chicken Takes Flight: Sriracha To-Go Packets

Anthony Bourdain with Omar and Marlo from "The Wire"

No Reservations: Bourdain Visits Crown Heights

Food Truck News and Schedule for Dallas/Fort Worth

I'll Admit I'm an Addict - Da Bomb Ghost Pepper Salsa

I'll Admit I'm an Addict - Da Bomb Ghost Pepper Salsa

Ingredients
Tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, habanero peppers, tomato paste, green chiles (green chiles, salt, citric acid), jalapeno peppers, naga jolokia powder, salt, spices, garlic powder, onion powder, apple cider vinegar, black pepper. 

A friend dropped off the 15.5 oz. bottle last week to see if it would burn me down and shut my mouth, but I've ended up starting my day with this juice - a sure sign of the hold it now has on me. Disconcertingly, I go to bed with this bottle on my mind, and wake up in the same state - yes, this stuff is for BREAKFAST. A full, well rounded salsa, with the perfect mix of tomatoes and vinegar, then that distinctive SEAR of GHOST PEPPER. You won't be able to stop, so use at your own risk.

Fred's Texas Bait Shack

From the Forth Worth Business Press:

Celestina Blok 10/5/2012 3:31:00 PM New Clearfork Food Park will host Fred's Texas Bait Shack Special to the Business Press With a name like Bait Shack, we were hoping chuck wagon chef Terry Chandler, owner of Fred’s Texas Cafe, might be diving into seafood. But for now, the new Fred’s Texas Bait Shack will simply serve as an outpost for “cold-ass beer” and will anchor the new Clearfork Food Park, which was scheduled to open around mid-November. The park was previously called Colonial Food Park during its planning stages, but owner Kendall Carew, a 2012 Texas Christian University general studies grad, decided to change the name to better describe the park location, which will be right along the Trinity River trail at 1541 Merrimac Circle, east of South University Drive and the popular Woodshed Smokehouse. “We’ll serve lunch and dinner and host happy hours,” said Carew. “We’ve seen the success of Woodshed and we’ll have a bit of a different business model. We’re in a great neighborhood and directly on the trail.” Construction will begin soon on the covered patio and Fred’s Texas Bait Shack bar, which will server only beer to start, and possibly in minnow buckets. Patrons of “The Fort” at Fred’s Texas Cafe on Currie Street, which is undergoing renovations, will recognize the patio’s former picnic tables at the new park, graffiti and all. The Fred’s Truck Wagon mobile kitchen will be on site during most of the open hours, along with seven to nine more food trucks and trailers. Bike racks will allow cyclists to park and grab a bite.