Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.
We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach fo...
Clean water and access to food are some of the simplest things that we can take for granted each and every day. In places like Africa, these can be some of the hardest resources to attain if you live in a rural area.
Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that are considered healthy. I'm talking about changing the way we think about food overall.
In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the s...
Although I may not know a lot about football, I do know a lot about food! As a result, not many people ask me to join their fantasy leagues, but they will come to me for suggestions on what to serve for guests for a weekly Sunday get-together.
Children want to mimic adults. They notice when you choose to prepare fresh vegetables over calling in another pizza pie for dinner. They will see that food made with love and care outweighs going through the drive-through window.
What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
I always suggest something fast and simple so you have more time to share with friends; and when we think of the ultimate food to serve for a football game, only one thing comes to mind - wings!
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.
My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.
I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
A disturbing prospect looms before us as Americans consider the possibility of a second term for President Barack Obama. Millions of conservatives who revere the Constitution, with its guarantees of freedom and limited government, have watched with a...
From 1970 onwards, our culture told both sexes that individual expression was paramount. And for women, that was defined as the right to choose an interesting a career, a high-status mate, the desirable handbag or vacation, the perfect family size, a...
First and foremost, I would like to extend my deepest sympathies to the family of Michael Brown. As I have said in the past, I know that, regardless of the circumstances here, they lost a loved one to violence. I know the pain that accompanies such a...
I join with Michael Brown's family, and with the clergy, and with anyone and everyone else; the NAACP, the Urban League, and every government official, and private citizen that you've heard encouraging everyone to continue the demonstrations, continu...
I stepped away to find out more about myself, which I was having difficulty doing as a football player. I got a chance to travel the world. I studied Eastern philosophy, and I've grown as a person so much.
I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
I don't think many people would think I'm a designer. I behave in a different way. I'd get knocked down and cut to pieces if I went home and flounced about; this industry is known for the flounciness, but I've got my feet on the ground.
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.
