Wednesday, October 10, 2012
Saturday, May 19, 2012
Thursday, May 3, 2012
Wednesday, April 11, 2012
Today I'm out for a very long walk to get my blood sugar down and kick start my exercise program. Change my body at rest to a body in motion to stay in motion. Using the long run principle I grow my distance, working on my mental training to go long.
I talk about my first time running a race and how I got to it.
Saturday, April 7, 2012
Factory farming is nasty business, I tell you. A sudden rash of reports is beginning to reveal the horrible reality of industrial chicken farming.
A piece in The New York Times by points out that "poultry on factory farms are routinely fed caffeine, active ingredients of Tylenol and Benadryl, banned antibiotics and even arsenic." Scientists at Johns Hopkins University who studied the industry says "It’s unbelievable what we found."
Why caffeine? It turns out that chickens are fed coffee pulp to keep them awake all night so they keep eating and become fatter.
A previous study found that 90% of chickens raised for meat were fed arsenic.
Most chicken farmers don't even know what they're feeding the chickens, as the pre-packaged feed ingredients are a trade secret.
Obama's USDA, meanwhile, is springing into action. The department wants to stop inspecting poultry plants and allow employees of the plant do the inspections. That would enable factory food assembly lines to process 200 chickens per minute, rather than the 140 per minute currently possible.
A pilot program for the plant employee inspections found that they "were missing defective poultry at high rates."
From another Times article: "The inspectors, whose names were redacted, said they had observed numerous instances of poultry plant employees allowing birds contaminated with fecal matter or other substances to pass. And even when the employees try to remove diseased birds, they face reprimands, the inspectors said."
Monday, April 2, 2012
Saturday, March 24, 2012
Monday, January 30, 2012
I give my weekly update and the recipe of the week on a very warm and difficult 5 miler.
Yellow Split Pea Soup
2 Tbsp olive or vegetable oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt and pepper
2 cups yellow split peas
6 cups vegetable stock or water
2 cups peeled and chopped sweet potato, yam, plantains, pumpkin, taro root or any combination of the above
cayenne pepper (optional)
- Heat up the oil in a soup pot over medium-high heat. When hot, add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle with salt and pepper.
- Add the split peas and stock to the pot. Cook for about 20 minutes.
- Add the potato, pumpkin, or whichever root vegetable you are using. Continue cooking until all the vegetables and peas are soft, about 25-40 minutes.
- Taste and adjust the seasoning. You can leave the soup chunk or blend some if it if you like.
- Serve with a sprinkle of cayenne pepper and a squeeze of lime.
Makes 6 servings. Per serving (using sweet potato): 336 Calories; 18g Protein; 5.4g Total Fat; 56g Total Carbohydrates; 0mg Cholesterol; 51mg Sodium; 19.6g Fiber.
Recipe for Mark Bittman: How To Cook Everything Vegetarian
Tuesday, January 24, 2012
I also introduce my plant based recipe of the week.
Tom Yum (Hot & Sour Thai) Soup:
- 3 cups vegetable broth
- 5 kaffir lime leaves
- 3 slices unpeeled galangal, about 2 inches long (ginger will work)
- 3 slices lemongrass, about 2 inches long
- 1 cup sliced button mushrooms
- 2 tablespoons thin soy sauce
- 10 Thai chile peppers, pounded with the edge of a knife or cooking mallet to release the flavor
- 1 lime, juiced
- 1 medium tomato, sliced (optional)
- 1/2 onion, sliced
- 8 medium-size cubes tofu, optional (your favorite brand)
- Dash chopped cilantro
- Dash chopped green onions
DirectionsIn a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.
Note: For extra spice, add more Thai chile peppers
From The Food Network Website.
Listen to Episode 35