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What’s on the Menu? Wood!

By admin | October 13, 2011

Photo: Shaylor

Photo: Shaylor

By: Dylan Rodgers

Did you know wood is in virtually everything we eat?  I know what you’re thinking:  “But I didn’t see it listed in the ingredients.”  Well you’re right on that one.  The proper name for this pine-fresh ingredient is “cellulose”, which is essentially plant-cell walls.

Cellulose is in bread, pastries, shredded cheese, ice cream, jelly, meats, and virtually any other processed food on the market not including it many hundreds of uses outside food products.  The amazing part is that the use of cellulose is entirely up to the company, because the USDA allows any amount of it to be used in foods except for meat. Read More

News

USDA Takes Potatoes Off The Menu

By admin | September 29, 2011

Photo: Susy Morris

Photo: Susy Morris

By: Dylan Rodgers

There are few foods as remarkable as the potato.  Though little and mal-shaped, potatoes have been quintessential to the development of numerous civilizations living in inhospitable conditions.  But now the potato is slowly being weeded out of American health standards. Read More

News

A “Real Food” guide to the MyPlate Graphic

By mahir | July 5, 2011

food-pyramid


Last month the USDA unveiled a new info-graphic called MyPlate, which was aimed to help Americans make better decisions about healthy eating. The graphic was an initiative made by First Lady Michelle Obama to replace the somewhat confusing MyPyramid graphic that was released in 2005. It was a way to help not only kids but all Americans combat against obesity, which affects 1 in 3 kids today. After the icon was release, it received mixed reactions.

MyPlate depicts sections of a dinner plate each designating a healthy portions of food including fruits, vegetables, grains, and protein as well as dairy.

However, Kristin Wartman at CivilEats.com argues that MyPlate fails to recognize certain structural problems. Read More

News

The Many Great Benefits of Fennel

By mahir | June 15, 2011

Photo: SummerTomato on flickr

Photo: SummerTomato on flickr

Cousin to parsley, fennel has a distinct almost licorice flavor that is popular in many Italian dishes like stews and pasta. The meatiest part of fennel is the white bulbs while the feathery fronds can be used as a perfect flavoring on top of pastas or salads. Like celery, the entire plant is edible and can be braised, sauteed, roasted, or grilled as the bulb softens when cooked. This vegetable has great health and taste benefits to know about. Here’s why you should start cooking with fennel this summer:  Read More

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By Suzannah Schneider

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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

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