Tag Archives: FOOD

The End of Meat Is Here

Is any panic more primitive than the one prompted by the thought of empty grocery store shelves? Is any relief more primitive than the one provided by comfort food?

Most everyone has been doing more cooking these days, more documenting of the cooking, and more thinking about food in general. The combination of meat shortages and President Trump’s decision to order slaughterhouses open despite the protestations of endangered workers has inspired many Americans to consider just how essential meat is.

Is it more essential than the lives of the working poor who labor to produce it? It seems so. An astonishing six out of 10 counties that the White House itself identified as coronavirus hot spots are home to the very slaughterhouses the president ordered open.

In Sioux Falls, S.D., the Smithfield pork plant, which produces some 5 percent of the country’s pork, is one of the largest hot spots in the nation. A Tyson plant in Perry, Iowa, had 730 cases of the coronavirus — nearly 60 percent of its employees. At another Tyson plant, in Waterloo, Iowa, there were 1,031 reported cases among about 2,800 workers.

Sick workers mean plant shutdowns, which has led to a backlog of animals. Some farmers are injecting pregnant sows to cause abortions. Others are forced to euthanize their animals, often by gassing or shooting them. It’s gotten bad enough that Senator Chuck Grassley, an Iowa Republican, has asked the Trump administration to provide mental health resources to hog farmers.

Despite this grisly reality — and the widely reported effects of the factory-farm industry on America’s lands, communities, animals and human health long before this pandemic hit — only around half of Americans say they are trying to reduce their meat consumption. Meat is embedded in our culture and personal histories in ways that matter too much, from the Thanksgiving turkey to the ballpark hot dog. Meat comes with uniquely wonderful smells and tastes, with satisfactions that can almost feel like home itself. And what, if not the feeling of home, is essential?

And yet, an increasing number of people sense the inevitability of impending change.

Animal agriculture is now recognized as a leading cause of global warming. According to The Economist, a quarter of Americans between the ages of 25 and 34 say they are vegetarians or vegans, which is perhaps one reason sales of plant-based “meats” have skyrocketed, with Impossible and Beyond Burgers available everywhere from Whole Foods to White Castle.

Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door.

At the very least it has forced us to look. When it comes to a subject as inconvenient as meat, it is tempting to pretend unambiguous science is advocacy, to find solace in exceptions that could never be scaled and to speak about our world as if it were theoretical.

Some of the most thoughtful people I know find ways not to give the problems of animal agriculture any thought, just as I find ways to avoid thinking about climate change and income inequality, not to mention the paradoxes in my own eating life. One of the unexpected side effects of these months of sheltering in place is that it’s hard not to think about the things that are essential to who we are.

We cannot protect our environment while continuing to eat meat regularly. This is not a refutable perspective, but a banal truism. Whether they become Whoppers or boutique grass-fed steaks, cows produce an enormous amount of greenhouse gas. If cows were a country, they would be the third-largest greenhouse gas emitter in the world.

According to the research director of Project Drawdown — a nonprofit organization dedicated to modeling solutions to address climate change — eating a plant-based diet is “the most important contribution every individual can make to reversing global warming.”

Americans overwhelmingly accept the science of climate change. A majority of both Republicans and Democrats say that the United States should have remained in the Paris climate accord. We don’t need new information, and we don’t need new values. We only need to walk through the open door.

We cannot claim to care about the humane treatment of animals while continuing to eat meat regularly. The farming system we rely on is woven through with misery. Modern chickens have been so genetically modified that their very bodies have become prisons of pain even if we open their cages. Turkeys are bred to be so obese that they are incapable of reproducing without artificial insemination. Mother cows have their calves ripped from them before weaning, resulting in acute distress we can hear in their wails and empirically measure through the cortisol in their bodies.

No label or certification can avoid these kinds of cruelty. We don’t need any animal rights activist waving a finger at us. We don’t need to be convinced of anything we don’t already know. We need to listen to ourselves. We cannot protect against pandemics while continuing to eat meat regularly. Much attention has been paid to wet markets, but factory farms, specifically poultry farms, are a more important breeding ground for pandemics. Further, the C.D.C. reports that three out of four new or emerging infectious diseases are zoonotic — the result of our broken relationship with animals.

It goes without saying that we want to be safe. We know how to make ourselves safer. But wanting and knowing are not enough.

These are not my or anyone’s opinions, despite a tendency to publish this information in opinion sections. And the answers to the most common responses raised by any serious questioning of animal agriculture aren’t opinions.

Don’t we need animal protein? No.

We can live longer, healthier lives without it. Most American adults eat roughly twice the recommended intake of protein — including vegetarians, who consume 70 percent more than they need. People who eat diets high in animal protein are more likely to die of heart disease, diabetes and kidney failure. Of course, meat, like cake, can be part of a healthy diet. But no sound nutritionist would recommend eating cake too often.

If we let the factory-farm system collapse, won’t farmers suffer? No.

The corporations that speak in their name while exploiting them will. There are fewer American farmers today than there were during the Civil War, despite America’s population being nearly 11 times greater. This is not an accident, but a business model. The ultimate dream of the animal-agriculture industrial complex is for “farms” to be fully automated. Transitioning toward plant-based foods and sustainable farming practices would create many more jobs than it would end.

Don’t take my word for it. Ask a farmer if he or she would be happy to see the end of factory farming.

Isn’t a movement away from meat elitist? No.

A 2015 study found that a vegetarian diet is $750 a year cheaper than a meat-based diet. People of color disproportionately self-identify as vegetarian and disproportionately are victims of factory farming’s brutality. The slaughterhouse employees currently being put at risk to satisfy our taste for meat are overwhelmingly brown and black. Suggesting that a cheaper, healthier, less exploitative way of farming is elitist is in fact a piece of industry propaganda.

READ MORE: https://www.nytimes.com/2020/05/21/opinion/coronavirus-meat-vegetarianism.html?action=click&module=Opinion&pgtype=Homepage

Staying home due to the coronavirus? Here’s what to stock in your fridge and pantry

It’s important to stock up on foods that pack a nutritional punch. Here’s what to add to your shopping list.

The latest CDC recommendations call for people at higher risk of serious illness from COVID-19 (the novel coronavirus) to take action, including stocking up on groceries and any medications they may need. If you’re preparing to stay home more than usual, it’s important to have healthful foods on hand. That means selecting foods that pack a  nutritional punch in order to ensure you’re getting the fiber, vitamins, minerals, antioxidants, and other health- and immune-supporting compounds you need. It also means shopping for food that will last for an extended period of time — about two weeks’ worth for those who are quarantined. We hope you won’t be holed up for too long, but just in case, here’s a list of foods to buy.

See our full coverage of the coronavirus outbreak

Fruits and vegetables

It’s a good idea to keep both your freezer and pantry loaded up with fruits and veggies. These foods supply the same nutrients as fresh produce but last a lot longer. Pick up unsweetened fruits, and unseasoned or low- or no-added-sodium veggies. You’ll also want to load up on some hardier perishables, which you can eat before going for your longer-lasting stash. Here are some fruits and veggies to add to your shopping list.

  • Long-lasting fruits: Think bananas, apples, grapefruit, oranges and clementines. Unripe bananas will ripen over the course of several days, so you can enjoy them as you go. You can also slice and freeze them for snacking or to toss in smoothies down the line. Citrus fruits are packed with vitamin C, which is crucial for keeping your immune system strong.
  • Frozen fruit: Load up on frozen berries, pineapple, mangoes and peaches which are perfect for making smoothies or topping yogurt and oatmeal. In addition to fiber, these gems contain phytonutrients, which play a key role in gut and immune health.
  • Freeze dried fruit: Crispy, freeze dried fruit supplies vitamins and minerals and is perfect for snacking and adding to trail mixes. You can find freeze dried blueberries, mangoes, and others at Trader Joe’s as well as all the mainstream markets.
  • Dried fruit: Shop for dried raisins, mango (which is a year-round nutritionist favorite), dates, figs, apricots, prunes, and whichever dried fruits you fancy. Just watch for dried fruits coated in added sugars (such as cranberries).
  • Canned and jarred fruits: No-added-sugar canned and jarred fruit are good, shelf-stable options. Shop for applesauce, pineapple, pears and peaches that are canned in 100 percent juice.
  • Long-lasting veggies: Start your at-home stay with hardy veggies, like broccoli, Brussels sprouts, peppers and cauliflower, which, when unwashed and uncut, stay fresh for several days. Carrots (in the refrigerator) and potatoes (on the counter) last even longer.
  • Frozen veggies: Pick from any you like! Try frozen spinach, broccoli, cauliflower, riced cauliflower, butternut squash and green beans. Stock up on these since they should form the foundation of the majority of your meals.
  • Dried veggies: For more variety and fun, try dried veggies, like, beets, carrots and kale. It’s another way to get ample nutrition.
  • Canned veggies: Dietitians keep these canned foods on hand for everyday eats. Canned pumpkin, canned tomatoes and canned olives are some top picks.


You want to make sure you’re getting sufficient protein throughout the day since your immune system cells rely on it. Without enough, you may start to feel weak and tired. In addition to chicken, shrimp and fish (which all freeze well for long-term use), Here are some solid sources:

  • Canned beans: Look for no-added-salt varieties, but if you can’t find them, rinse your beans under running water. It removes a good portion of the sodium. Stock up on chickpeas, lentils, black beans and others, and don’t overlook other bean-based canned foods, like canned, lower-sodium lentil and split pea soup, such as those from Amy’s Kitchen. These foods supply protein and fiber, along with health-supporting minerals, like magnesium and potassium. Research suggests that people who consistently eat these foods tend to outlive those who don’t.
  • Canned fish: Tuna, salmon and sardines are all great options. Our dietary guidelines call for two servings of seafood each week and canned fish is a convenient way to meet the mark. Try canned fish on top of salads or crackers, mixed with pasta, or get cooking and make fish cakes.
  • Chickpea and lentil pasta: These shelf-stable foods pack way more protein and fiber than ordinary noodles. Look for brands that feature one ingredient, such as Barilla Red Lentil Pasta.
  • Seeds: Seeds, such as pumpkin seeds, hemp seeds and chia seeds, supply some protein as well as fiber. Add them to your breakfast cereal (hot or cold) or use them to top salads, sautéed veggies or avocado toast.
  • Nuts: Pick up a variety of nuts, such as pistachios, pecans, walnuts, peanuts and almonds. You can use them to boost the nutrition and tastiness of a range of meals and snacks.
  • Dried, roasted beans: Along with plant-based protein, these foods supply fiber, vitamins and minerals. Look for dry roasted chickpeas, broad beans and edamame. If you like flavored versions, make sure to read labels and consider limiting those with added sugars, artificial sweeteners and excess sodium.
  • Cheese: Some hard cheeses, like Cheddar, can last more than two weeks as long as you make sure to store them properly. Shredded cheese can last even longer when frozen. You can also grab some dried cheese crisps (like Whisps and Just the Cheese). Cheese crisps stand in well for crackers and croutons, whether over salads or in a bowl of soup.
  • Eggs: Store eggs in their carton on a fridge shelf (rather than the door), where they’ll last for about three weeks. Boiled eggs will stay good in their shell for a week. They’re a convenient way to get a protein fix and they pair well with fresh or frozen veggies.
  • Milk: A cup of dairy milk provides 8 grams of protein — more than an egg. Unflavored, shelf-stable varieties sold in aseptic packaging are a great choice for emergency situations. You might want to load up on milk made for lunch boxes, like Horizon Organic low-fat milk, to get through your at-home stay. If you’re choosing plant-based options, only pea- and soy-based versions come close or match the protein content in dairy milk. Choose no-added-sugar versions of these dairy alternatives.

Grains and grain alternatives

Grains and grain alternatives, like bean-based pastas, provide fiber and other nutrients to keep you healthy during your at-home stay. Plus, they’re great as stand-alone side dishes or mixed in with other on-hand ingredients. You’ll definitely want to shop for these items.

  • Single ingredient grains: Shop for whole grains, such as steel cut oats, quinoa and brown rice. These make tasty and nutritious side dishes, and they’ll keep in your pantry the entire time you’re holed up — and beyond.
  • Pasta: Though whole grain options don’t contain the fiber and protein that chickpea and lentil versions supply, they’re still a worthwhile side dish and can serve as a good delivery vehicle for veggies and protein (such as sautéed shrimp or canned tuna).
  • Flours: Stock up on an assortment of flours, such as chickpea flour, almond flour and whole-grain flour. You might as well bake if you’re staying home! These flours provide more nutrition than processed, white flour.
  • Breads: It won’t stay fresh on the counter, but sliced, frozen bread will last for months. Make sure to buy 100 percent whole grain varieties or gluten free versions if needed.
  • Crackers: Whole grain (like Triscuits), seed (try Mary’s Gone Crackers) or nut-based (such as those from Simple Mills) varieties are delicious on snack plates. Serve them with cheese and fruit for a satiating and fun way to refuel. Swap the cheese for nuts if you want to keep it dairy free.
  • Cereal: Whole grain, low-added sugar and fiber-full cereals cover off on a lot of nutrients when fortified. Shop for varieties with at least three grams of fiber and less than 6 grams of added sugar (though no added sugar is ideal). Add fruit, nuts or seeds, and milk and breakfast is served.
  • Popcorn: You might be surprised to learn that this whole grain is loaded with antioxidants and fiber. You’ll appreciate having some of this on hand since you’ll no doubt have some extra time to watch Netflix. You can buy the kernels and pop them on your stove, or opt for a microwavable option, such as Quinn Snacks Microwave Popcorn


Just because you’re at home doesn’t mean you want to cook everything from scratch. Make sure to buy some healthier convenience options, like veggie burgers, frozen entrees and even some dark chocolate. After all, it will be a long two weeks if you don’t have a treat handy.

Food: What you should be eating right now…

This happens every year: At some point in my travels to find the country’s Best New Restaurants, my anxiety about not being able to find enough to fill my list segues seamlessly into worse anxiety that I won’t be able to include everything worthy—the way the bitter cold of winter often leaps seamlessly into the inferno of summer without any break for spring at all. (I may have had an un-anxious moment in Indianapolis this year, but I can’t be sure.) When that switch happens, I self-soothe by reminding myself that I will also have this list to compile: my yearly cheat.

It is not always the case, but I would have happily had any of the restaurants listed below on my main list of Best New Restaurants. In some ways, this is the more visceral recommendation. Math is not my strong suit, but I’d calculate that if I visited 111 new restaurants during this year’s search, that translates to tasting 500 million dishes, give or take. For a dish to stand out through all of those crowding my mind by the end—to actually bubble up and make me hungry when I’ve been 100 percent sure I’ll never be hungry again—it has to be pretty special. All of these are.

Spicy Cod Roe Spaghetti, Davelle, N.Y.C.: On a quiet afternoon on the Lower East Side, there may be no other café in the world I’d rather be in—or bowl of noodles I’d rather have before me: briny, umami-filled, and perfect.
Friday Fish Fry, Mint Mark, Madison, WI: You’re in Wisconsin. What would you rather eat than a classic basket of perfectly fried bluegill? Almost everything else on the menu, it turns out, washed down with a Wisconsin-style brandy old-fashioned on draft.

News Headlines 02.28.13

Health law’s rules help hospitals cut patient readmission rate 
The law includes both penalties and incentives for better coordinating care for patients after they head home. 
( by N.C. Aizenman , The Washington Post) 

ICE release of illegal immigrants sparks political firestorm in Arizona 
Politicized controversy surrounds release of illegal immigrants from federal custody. 
( by Pamela Constable , The Washington Post) 
Limits on government travel could backfire 
House hearing looks at limits on government travel. Spending drops, but so could needed collaboration. 
(, The Washington Post) 
Millionaire’s Mars mission: To inspire the children (and to beat China there) 
Tito’s proposed high-risk, budget-class journey would (if achieved) smash the barrier to deep space. ( by Brian Vastag , The Washington Post) 

Prudence Bushnell on being a diplomat 
“If nobody’s in charge or cares, then you get policy disasters like Rwanda.” 
( by Tom Fox , The Washington Post) 
More National: Breaking National News & Headlines – Washington Post 

Montgomery police canvass for information on fatal crash 
Police are looking for witnesses to a hit-and-run Tuesday that killed a woman on Connecticut Avenue. 
( by St. John Barned-Smith , The Washington Post) 
Large families crowd D.C. shelters 
As homelessness in the District rises, large families linger in the city’s crowded main shelter. 
( by Annie Gowen , The Washington Post) 
6 teens indicted on murder charges in Woodley Park Metro stabbing 
Initially, only one teen had been charged with first-degree murder in the fatal stabbing of Olijawon Griffin. 
( by Keith L. Alexander , The Washington Post) 
Alexandria police officer shot and wounded in Old Town 
Police said the officer is in serious condition. 
( by Allison Klein and Michael Alison Chandler , The Washington Post)
Metro’s deputy GM leaving 
In coming weeks, David Kubicek, who oversees rail operations, will be one of two high-level departures. 
( by Dana Hedgpeth , The Washington Post) 
More Post Local: Washington, DC Area News, Traffic, Weather, Sports & More – The Washington Post 

House to vote on Violence Against Women Act measures 
Republican leaders are prepared to allow a vote on a version favored by Democrats, pointing to GOP division. 
( by Rosalind S. Helderman , The Washington Post) 

In the Loop: A multilingual secretary 

Secretary of State John Kerry speaks French to the French, German to the Germans, and on it goes… 
(, The Washington Post) 

Michael A. Brown tries to rebound from loss of D.C. Council seat 
Michael A. Brown says he has been cleared by a federal investigation into missing campaign funds. 
( by Tim Craig , The Washington Post) 
Sequester spin gets ahead of reality 
How bad will the cuts really be? No one really knows. The dire warnings the reflect a lot of guesswork. 
( by Karen Tumulty and Lyndsey Layton , The Washington Post) 
Authorities say U-Md. shooter admitted self for treatment 
Governor’s gun-control bill would not have stopped subsequent gun purchases. 
( by Aaron C. Davis and Matt Zapotosky , The Washington Post) 
More Post Politics: Breaking Politics News, Political Analysis & More – The Washington Post 

Jimmy Kimmel and Morrissey feud over ‘Duck Dynasty’ 
The singer canceled an appearance on the late-night show. 
(, The Washington Post) 
On gun ownership, a right to privacy or a right to know? 
Newspapers face death threats over requests for public records on gun owners. 
( by Paul Farhi , The Washington Post) 
100 years later, activists will march in tradition of Inez Milholland 
Milholland sitting astride a white horse is the most iconic image of that 1913 march for women’s rights. 
( by Lonnae O’Neal Parker , The Washington Post) 
Hot-bar leftovers: To trash or not to trash? 
Supermarket chains take different approaches to the food the remains on their hot bars. 
( by Tim Carman , The Washington Post) 
Carolyn Hax: Husband is walking the line between caring and badgering 
He says that he cares about her health, but she says that he makes her feel like crud. 
(, The Washington Post) 

More Style: Culture, Arts, Ideas & More – The Washington Post 

Survey finds gap in Internet access between rich, poor students 
Vast majority of teachers rely on social media and other digital resources, Pew study says. 
( by Cecilia Kang , The Washington Post) 
Supreme Court defines SEC time limits for pursuing civil cases 
Court says the clock starts ticking when the violation takes place, not when it’s discovered. 
( by Dina ElBoghdady , The Washington Post) 
Senate confirms Lew as Treasury secretary 
Jack Lew gets Senate green light in a 71-26 vote just as economy faces potentially severe budget cuts. 
( by Jia Lynn Yang , The Washington Post) 
JPMorgan layoffs reflect some hope 
Many of the employees the nation’s largest bank is letting go were hired to deal with mortgages in default. 
( by Danielle Douglas , The Washington Post) 
conomic crisis ‘balkanized’ global finance 
Study documents continued collapse in global finance, pushing world system back by decades. 
( by Howard Schneider , The Washington Post) 

More Business News, Financial News, Business Headlines & Analysis – The Washington Post 

Terrapins suffer a damaging loss 
U-Md. falls to 1-6 on the road in the ACC and may need a deep run in the conference tournament to impress the NCAA selection committee. 
( by Alex Prewitt , The Washington Post) 
Vikings advance to 4A West final 
Whitman tops Walter Johnson, 49-42, to set up a region final matchup with Gaithersburg on Friday night. 
( by Roman Stubbs , The Washington Post) 
Capitals bullied, trounced by Flyers 
Starting goaltender Braden Holtby is chased in the second period after allowing four goals on 18 shots and Washington provides hardly any punch in a loss to Philadelphia. 
( by Katie Carrera , The Washington Post) 
Porter’s better half vaults Hoyas 
Otto Porter Jr. scores 21 of his 22 points after halftime, including the game-winner with 9.5 seconds to go in double overtime, as 7th-ranked Georgetown secures a 10th straight victory. 
( by Liz Clarke , The Washington Post) 
Jaguars dump Bowie to advance to region final 
De’Janae Boykin finishes with 18 points and 14 rebounds as No. 18 C.H. Flowers drops No. 17 Bowie to reach the Maryland 4A South final. 
( by Eric Detweiler , The Washington Post) 

More Sports: Sports News, Scores, Analysis, Schedules & More – The Washington Post 

Survey finds gap in Internet access between rich, poor students 
Vast majority of teachers rely on social media and other digital resources, Pew study says. 
( by Cecilia Kang , The Washington Post) 
Set up network security standards for the BYOD era now 
Tips for protecting your business in a bring-your-own-device world. 
( by Steve King | VentureBeat.com , VentureBeat.com) 

Samsung launches its own wallet app 
Like Apple’s Passbook, this mobile payment service gives users a digital place for their coupons and tickets. 
( by Hayley Tsukayama , The Washington Post) 
What to expect from the Apple shareholders meeting 
Apple likely won’t be discussing a controversial proposal that landed the company in court. 
( by Hayley Tsukayama , The Washington Post) 
Why First Solar’s new world record for solar cell efficiency is important 
First Solar announced on Tuesday that it’s managed to create a record 18.7 percent solar cell, up from the 17.3 percent cell it touted in July 2011. Here’s why this is a big deal. 
( by Ucilia Wang | GigaOM.com , gigaom.com

More Technology News – The Washington Post 

After pope’s farewell message, the main event begins: The conclave 
Attention quickly shifts to conclave — and the important matter of timing. 
( by Jason Horowitz , The Washington Post) 
Envoys agree to hold more nuclear talks amid positive signals from Iran 
Iran hails possible “turning point” as negotiations with bloc of six world powers yield modest progress. 
( by Joby Warrick and Jason Rezaian , The Washington Post) 
Kerry: U.S. must help counter aid to Syria opposition from extremists 
The U.S. is preparing a package of broader financial and practical support for the Syrian rebels. 
( by Anne Gearan , The Washington Post) 
Japanese warn against Chinese smog 
Residents will be urged to stay indoors if the level of toxic smog from China gets too high. 
( by Michiyo Nakamoto | Financial Times , The Washington Post) 
Hagel pledges straight talk, loyalty to troops on first day at Pentagon 
The new defense secretary praises the military and says the agency will cope with the looming budget cuts. 
( by Craig Whitlock , The Washington Post) 
More World: World News, International News, Foreign Reporting – The Washington Post 

Ending dysfunction central 
Republicans need to act responsibly and replace the sequester. 
(, The Washington Post) 
Golden goose eggs 
After 100 years, the Federal Reserve’s record on preventing recessions is stuck on zero. 
(, The Washington Post) 
The China challenge 
The U.S. has no choice but to work with China and all its insecurities. 
(, The Washington Post) 
How much time are we really losing in traffic? 
(, The Washington Post) 

The only way to cut the budget? 
(, The Washington Post) 

More Opinions: Washington Post Opinion, Editorial, Op Ed, Politics Editorials – The Washington Post 

Web Hostess Live: The latest from the Web 
Web Hostess Monica Hesse sifts the Internet so you don’t have to, searching for meaning, manners and the next great meme. 
(, vForum) 
Gluten-free kids with nutritionist Kelly Dorfman 
Nutritionist Kelly Dorfman talks about putting children on a gluten-free diet. 
(, vForum) 
The Reliable Source Live 
Amy Argetsinger and Roxanne Roberts discuss your favorite gossip, celebrity sightings and their recent columns. 
(, vForum) 
Free Range on Food 
Have cooking questions? We have answers. Ask us now. 
(, vForum) 
Free Range on Food: Grocery store hot bars, cooking on a budget and more 
Have cooking questions? We have answers. Ask us now. 
(, vForum)

Healthy Eating Tips For The Holiday!!!

The holiday weeks between Thanksgiving and the New Year are the worst time of the year for weight gain, and several factors are at play. Obviously, there are all the December holiday gatherings with their tempting holiday foods, but there is also a change in the weather that can signal our bodies to slow down and hibernate indoors if we are not careful, –causing us to be less active. So Spilldabeanz.com has gathered a few tips, courtesy of Nutrition Expert Eric Paul– to help YOU stay on track as best you can!!

8 Holiday Eating Survival Tips:

1. Don’t deprive yourself all day and eat one big meal

2. Drink lots of water with your meal, which will keep you full

3. Double up on the non starchy vegetables

4. Limit those decadent high fat and cholesterol favorites

5. Try splitting desserts with someone (i.e. 1/2 slice of pie)

6. Learn to just say no and take focus off food

7. Don’t go back for a second serving

8. Practice, practice, practice portion control

By Eric Paul, BDO Nutrition Expert

As a classically trained chef, Health Coach, Certified Personal Trainer and soon to be Registered Dietitian, Eric Paul has acquired the necessary skills to help people prevent most health problems. For the last 5 years, he has used his expertise and passion to help thousands achieve optimal health by empowering them to make changes in their behavior, exercise and diet.  Eric Paul has been featured on ABC, WGN, Fox and ESPN giving audiences advice about nutrition, fitness, and other wellness topics. As one of America’s healthiest chefs, we welcome his contribution to our team.  For more information about Eric Paul, please visit www.thehealthologist.com.

Top Six Ways to Avoid Holiday Weight Gain

1. Don’t let winter slow you down. Get outside and get some exercise for at least 1/2 hour every day

2. When you face a tempting holiday meal, eat smaller portions and skip seconds

3. Save deserts for special occasions like Thanksgiving and Christmas Day and avoid them at regular meals in between

4. Between meals, snack on nuts, fruits and raw veggies instead of junk

5. Drink plenty of water and avoid sugary beverages

6. Get plenty of sleep

Good Luck to those that set out goals to become healthier!! Remember it’s a Lifestyle..not a Fad!! HAPPY HOLIDAYS!!

Crab price set; fishermen drop pots

SAN FRANCISCO, CA.  — Dozens of crab fishermen roared out the Golden Gate at dawn Wednesday to set their pots in time for the midnight opening of crab season, after crabbers and fish wholesalers reached agreement on a price.The creamy, buttery Dungeness crabs should start arriving at local markets by Friday morning.Crab fishermen will get $3 a pound, meaning the retail market price will be a little more than $6 per pound, according to distributors who approved the agreement Tuesday.The usually contentious negotiations between crabbers and wholesalers were cut short this year when distributors quickly agreed to pay fisherman from Bodega, San Francisco and Half Moon Bay $3 a pound.Last year’s price dispute delayed the start of the season for almost two weeks.”I’m more surprised than anything else,” said Tim Ports, the general manager of Ports Seafood Inc. in San Francisco. “It is not very often that we have such a smooth start to the crab season.”Recreational fishermen have reported catching fewer crabs this year compared with previous years.”I think there is less product in the water than they thought originally – you would not see the buyers line up that easily behind what the fishermen wanted otherwise,” Ports said.Last year, wholesalers paid fishermen $2.25 a pound. But increased labor and fuel costs, as well as the smaller supply of crab, all led crabbers to ask for an extra 75 cents per pound this year.

Read more: http://www.sfgate.com/bayarea/article/Crab-price-set-fishermen-drop-pots-4037383.php#ixzz2CGKkAUht