New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.
Tagged with “eating”
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Mark Bittman on Taxing Bad Food to Subsidize the Good
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Robert Lustig: Sugar and Health
UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, "Is Sugar Toxic?" Lustig joins us in the studio to discuss sugar’s role in diabetes, obesity and related diseases.
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Mark Bittman | The Food Matters Cookbook: Lose Weight and Heal the Planet with More Than 500 Recipes
Mark Bittman is one of the country’s foremost food writers, author of "The Minimalist" food column for The New York Times and of multiple James Beard Award and IACP/Julia Child Award-winning cookbooks, including How to Cook Everything. Selling more than a million copies, the book was described by a Washington Post reviewer as "the new, hip Joy of Cooking." Bittman also appears regularly on NBC’s Today Show and NPR’s All Things Considered, and has hosted three public television series. His latest cookbook is a follow-up to the New York Times bestseller Food Matters: A Guide to Conscious Eating, offering recipes that are both healthier for you and for the environment.
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Anthony Bourdain’s Sharp Knives
http://www.onpointradio.org/2010/06/chef-anthony-bourdains-sharp-knives
Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.
His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.
Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.
Now he’s looking back. Still tough.
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Food Rules for Healthy People and Planet
For the past 20 years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture.
"The Omnivore’s Dilemma", about the ethics and ecology of eating, was named one of the ten best books of 2006 by the New York Times and the Washington Post.
Join Michael Pollan at the RSA as he introduces his new book, "Food Rules" - and explores its key central message:
"Eat food. Mostly plants. Not too much."
Using those seven words as his guide, Michael Pollan provides a set of memorable everyday rules for eating wisely, gathered from a wide variety of sources: among them, mothers, grandmothers, nutritionists, anthropologists and ancient cultures.
Speaker: Michael Pollan, the award-winning author of "In Defense of Food" and "The Omnivore’s Dilemma", contributing writer to the New York Times Magazine and the Knight Professor of Journalism at UC Berkeley.
http://www.thersa.org/events/audio-and-past-events/2010/food-rules-for-healthy-people-and-planet
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Conversations With History: The Politics of Food
Host Harry Kreisler welcomes writer Michael Pollan for a discussion of the agricultural industrial complex that dominates consumer choices about what to eat. He explores the origins, evolution and consequences of this system for the nation’s health and environment. He highlights the role of science, journalism, and politics in the development of a diet that emphasizes nutrition over food. Pollan also sketches a reform agenda and speculates on how a movement might change America’s eating habits. He also talks about science writing, the rewards of gardening, and how students might prepare for the future.
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Jonathan Safran Foer: Eating Animals
Written with the verve readers know from his novels, Everything Is Illuminated and Extremely Loud and Incredibly Close, Jonathan Safran Foer’s first nonfiction book — Eating Animals — grew out of his need to justify dietary decisions to his children.
A vegetarian and sometime vegan, Foer carefully examines the stories we tell ourselves about what we eat, considering notions of comfort, tradition, and culture. He blends his memories of the roles food played in his childhood with literary representations of meals; reviews various philosophies of food; and conducts his own investigations into factory farms. Date: Tue, 01 Dec 2009 00:00:00 -0800 Location: Washington, D.C., Sixth & I Historic Synagogue, Sixth and I Historic Synagogue Program and discussion: http://fora.tv/2009/12/01/Jonathan_Safran_Foer_Eating_Animals
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On Point: How Cooking Made Us Human
We were apes before we were humans. But humans were the onetime apes who ultimately mastered fire and cooked.
Primatologist and anthropologist Richard Wrangham says that in evolutionary terms, that made all the difference. And not just because it put flambé on the menu.
Fire meant proto-humans could cook. Cooking, he says, meant they could get dense, empowering nourishment. Then came bigger brains, a different body and — voila! — homo sapiens. Complete, he says, with a social structure built around that fire.
http://www.onpointradio.org/2009/09/how-cooking-made-us-human
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Michael Pollan, “Deep Agriculture”
The benefit of a reformed food system, besides better food, better environment and less climate shock, is better health and the savings of trillions of dollars. Four out of five chronic diseases are diet-related. Three quarters of medical spending goes to preventable chronic disease. Pollan says we cannot have a healthy population, without a healthy diet. The news is that we are learning that we cannot have a healthy diet without a healthy agriculture. And right now, farming is sick…
http://blog.longnow.org/2009/05/06/michael-pollan-deep-agriculture/
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The future of food: can we eat our way out of total confusion?
Has food been replaced by nutrients; and common sense by confusion? Once upon a time we ate food. Now we eat nutrients, embedded in food-like substances, like yoghurt fortified with omega-3 or bread rolls infused with anti-oxidants. Are foods like carrots, broccoli and chicken better for you before or after they take a trip to the food processing plant? Do we need more nutrients in our diet or is it all getting out of hand? And are scientists to blame for all this confusion? ABC´s Paul Willis hosts this lively public forum with: Michael Pollan, a food writer and professor of journalism at the University of California Berkeley and author of In Defence of Food; Professor Mark Adams, dean of agriculture, University of Sydney, an expert in sustainable agriculture; Dr Ingrid Appelqvist, team leader for the CSIRO´s designed food research program.