News

Food PoliticsNews

5 Food Additives Banned Outside the US

By Nicole Lewis | July 30, 2013

25116606_00a3466d56_z

 

Kid's cereals like this are chockfull of artificial color and flavor. (Photo: roboppy)

Kid’s cereals like this are chockfull of artificial color and flavor. (Photo: roboppy)

Ever stopped to read the ingredients list on a processed food item only to stumble over a few big chemically-sounding ingredients with questionable edibility? Sometimes these multi-syllabic ingredients are just the technical names for common and naturally occurring substances. Take “ascorbic acid,” for example, which is more commonly known as Vitamin C. But what about the other ingredients, the ones that sound as if they were created in a lab? Chances are stumbling over an unrecognizable ingredient on food packaging is indication that the ingredient is a food additive. Typically food additives are incorporated into processed foods to help boost flavor, maintain the shelf stability of a product, or to add color, but are some of these additives potentially more harmful than good? Read More

Farmer's MarketNews

Now Available By Prescription: Fruits and Vegetables

By Alexandra Fleischman | July 30, 2013

stone fruit

stone fruit

In a new program to increase access to healthy foods and improve nutrition, doctors will be able to prescribe vouchers for fruits and vegetables to low-income, high-risk patients who need to change their diet for their health.

As reported by Gothamist, the Fruit and Vegetable Prescription Program is in its pilot stage, launching at Harlem Hospital and the Bronx’s Lincoln Medical Center.

Conceived by Michel Nischan and his incredible Wholesome Wave team, the patients receive the equivalent in coupons of a dollar per day for each person in their family for at least four months. In addition to receiving nutrition counseling, the participants’ weight and body mass index will also be monitored by their doctors. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 26, 2013

Photo: cleber
Photo: cleber

Photo: cleber

It’s never possible to make all the right choices when it comes to food. Sometimes we think we’ve got the basics down, but then we realize that the labels on our food aren’t as straightforward as we thought. The low-fat diets we thought were getting us closer to happily healthy? Turns out, sugar might be the bigger and unseen culprit. But in better news, maybe we can throw out the no-pasta rule: there’s a local, slow-food (not to mention gourmet and tasty) option now from two Italians in California. And when it comes to protecting our skin from the sun, there’s a (tasty) extra step we can take without that sunscreen smell. And, the city of New York is joining us this week and expanding its recycling programs to include compositing initiatives. There–feeling better already. Read More

News

Help the Museum of Food and Drink with Their First Exhibit

By Alexandra Fleischman | July 16, 2013

Exploding puffy cereal? Yes, please.

If you’re reading this post, you probably know how important food is. It’s not just a staple for life: it’s our culture, too. We think about, discuss, learn about, and consume it everyday. So a group of leaders in the food world have an idea centered on that: they want to open the Museum of Food and Drink, also known as MOFAD.

With a mission of education, they are led by food historian and scientist Dave Arnold, quoted below. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 12, 2013

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)
photo: armaburrito

Photo: armaburrito

This week, we’re doing things a little differently. Marcus asked us all to think about why we love the food we turn to again and again, whether it was our must-go places at home or the classic cold summer treat. And then, we remixed, making them our own. We paid more attention to ingredients like chayote, and talked to Alison Cross, whose Boxcar Grocer rethinks the conventional convenience store. Brined in tea and double-fried, we shook up the quintessential soul food, made in a new way and combining the classic and the personal. Soul food remix, accomplished. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 28, 2013

photo: sheridesabeemer
photo: sheridesabeemer

Photo: sheridesabeemer

The days are getting shorter now, so we’re making it last and keeping it fresh, from preserving our guacamole’s green hue to brightening up the air (with tea bags!). For making the most the time left, adventures are in order, although for staying happy we suggest keeping the sublock handy. (Tip: everything’s more exciting when it involves a motorcycle, picnics included.) Even the greens in the grocery store need their appropriate amount of time in the sun. On the other hand, a new addition to our Modern Pantry, NW Elixirs, can take as much heat as they like: without refined sugars and gums, they don’t burn during cooking. Read More

Food for ThoughtNews

Leafy Greens Have Circadian Rhythms, Too

By Alexandra Fleischman | June 24, 2013

Photo: thebittenword.com

Just like humans, plants respond biologically to the cycle of days and nights, called circadian rhythms. Now, a team of biologists has discovered that even after produce has reached the grocery store, it benefits from cycles of daytime and nighttime lighting.

As reported by Popular Science, the biologists experimented on a member of the mustard seed family, which includes cabbage. They exposed the plants to 12-hour periods of lightness and darkness, and found that they produced a compound called glucosinolates during the simulated daytime. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 21, 2013

This week, we kicked back with a perfectly steeped and sweetened glass of iced tea. The tricks are in the details, from the freshness of the tea to the temperature of the water. The same can be said for Bluegrass Soy Sauce, brewed by Bourbon Barrel Foods in Louisville, KY, in true Southern style. Another ingredient worth paying attention to: Argan oil (it’s not just a basket ingredient on Chopped). Use in place of your normal oil of choice, and make things interesting. We were all about taking things easy, from repurposing leftovers to getting a full night’s sleep–there are worse ways to spend a week. Read More

Health & WellnessNews

Caffeine Withdrawal Classified As Mental Disorder

By Alexandra Fleischman | June 17, 2013

coffee, caffeine, coffee addiction, caffeine addiction, caffeine withdrawal
coffee, caffeine, coffee addiction, caffeine addiction, caffeine withdrawal

Photo: Tim Geers

More than once, I’ve suffered through a bad headache only to realize, midday, that somehow I left my regular cup of coffee out of my morning routine. Annoying as it is, it’s an easy problem to fix…with a cup coffee.

According to the latest edition of the Diagnostic and Statistical Manual of Mental Disorders, caffeine withdrawal is a mental disorder, as reported by The Wall Street Journal. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 14, 2013

Princess Madeleine Wedding

Princess Madeleine Wedding

Brain freeze, illustrated.

Brain freeze, illustrated.

This week, we took a closer look at what we realized we didn’t know, and learned a lot. Beginning with morels—those alien-looking, intimidating fungi—we fried them, and found that they weren’t scary, just addictive. At the farmers’ market, we learned the secrets to more produce (read: don’t be afraid to buy anything as long as it’s in season). The same goes for the colorful rainbow swiss chard, whose versatility adds to its healthy charm. And, if you’ve ever been struck by brain freeze and wondered what could have possibly gone wrong, look no farther. We found out, and you can blame sphenopalatine ganglioneuralgia from now on. For Marcus, the adventure continued as he attended the beautiful, fairytale royal wedding of Swedish Princess Madeleine to her New Yorker, hedge funder Chris O’Neill. Read More

Newsletter

Featured Recipe

21498631_f526af4f11_z

By Marcus Samuelsson

Snapper Wrapped in Banana Leaves

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger