Category Archives: thought for food

4 Capitals — 10 days

There are a couple of places in the world where you could visit four capitals of different countries in 10 days with reasonable time for exploring each and one of those is touching the western Slavic area of what was once Czechoslovakia.  It helps to have a car, although you could probably train it.

One amenable option is flying into Budapest, Hungry, hanging for a couple of days, with plenty of time to crisscross the city on foot while slurping down homemade goulash and rich local brew.

After BP, you could head to Prague, the capital of the Czech Republic, about five hours away, with a several-hour stop in route exploring Bratislava.  In comparison to the other capitals, Bratislava, Slovakia, is by far the smallest, making the trip to Prague an easy one-day journey.

Following a few days consuming paprika-laced grilled sausages, roasted pigs knuckles, and tasty frothy beers in Prague, you could zip down to Vienna, the capital of Austria, only a 3.5-hour drive, to round out the tour.

Buda and Pest

It’s a relatively tight circle.  And although all four countries are part of the EU, you’ll need three different currencies as Hungry, and the Czech Republic have resisted submitting to the euro.

However you might “do” the trip, it’s worth the investment of 10 days just for the food and drink.  Throw in the impressive architecture, the walking culture of each city, and easygoingness of the local inhabitants, and it makes for a sensory-filled, non-stop, yet relaxing and memorable excursion.

 

Budapest, split by the Danube River

Backstreet Bratislava

A small window looking down at Prague city center

Along the river toward central Vienna

Always a time & place for exercise

Goulash, paprika, fresh peanuts and home brew make the “For Sale Pub” an ideal lunch spot in Budapest.

And an image of building art from Chelsea, NYC for good luck.

Biodynamics to the rescue

While somewhat of an obscure farming method, even though it’s been around for decades, biodynamic, not to be confused with organic, has been slowly creeping into vineyards, orchards, and farmer’s markets.

There is no question that the demand for organic food has been on the rise.  The proof is in its availability.  You can now find organic edibles in many local markets. Organic is mainstream.  Even in rural China, organic specialty foods have made an appearance.  But is organic worth the purchase?  There is no shortage of opinions on both sides of that question.  The answer may be, “it depends,” and also whether we care about ecosystem sustainability, nutrition, flavor, long-term biodiversity, residual synthetic chemicals in our bloodstreams, yadda, yadda, yadda.

from field to store, JD manages a certifiable process

As we were chomping down on rare cooked, organic, 1.5-inch thick grass-fed sirloin steaks during a small family gathering recently, discussing the relative value of animals (humans included), the topic of organic crops came up.  Nephew JD, who works as a produce broker, coordinating business between large grocery retailers (such as Whole Foods) and dozens (or hundreds) of small SE Pennsylvania farms, enlightened us about the smoke-and-mirrors of organic.  Perhaps because I’m a tail-end product of the hippy generation, I’ve been somewhat trust-worthing-ly naive about the “certified organic” label. Throughout the 80’s/90’s organic foods gain popularity as a valid alternative food source.  The standards in those days, I’m told (by Waldorf University agriculture students), for Certified Organic were stricter.  During the last two decades, with lobbying from the food industry, compliance for organic certification have been relaxed considerably.  As JD pointed out, organic food can be sprayed with pesticide and still be certified organic.  The pesticide may not be (as) synthetic as conventional farming, but it’s a pesticide nonetheless.  Additionally, organic has different standards internationally.  An organic tomato from Mexico is different from an organic tomato from the USA. 

Still, the point is we tend to think organically grown is healthier.  In many cases though, if it is, it could be marginal.  JD assured us though, that while the label isn’t what it seems, we were still not throwing our money away by buying organic.

To be fair, he explained, conventional farmers must go through a multi-year process, purging the soil of synthetic fertilizer to achieve organic certification.  Once they do though, their reward is a higher price yield. Still, organic has become marketing at its finest.

Biodynamic to the rescue.  Maybe.

A few years ago GV and I went to a wine tasting close to home in NYC where one of the California vineyard owners proudly and passionately served us samples of his biodynamic wines.  “They are alive,” he said.  One test, he said, was to loosely cork an unfinished bottle without the need to vacuum it.  After a couple of days, unlike traditional wine, it would be as vibrant and flavorful as the day it was opened.  He was right.

Union Square farmer’s market in NYC

In NYC’s Union Square farmer’s market, a few local farms now label their products certified biodynamic.  Apparently, this is a stricter level of certification where no synthetic fertilizers or pesticides are used.  Moreover, biodynamic farms must be regenerative, not degenerative.  In other words, there must be little to no reliance on imported (to the farm) products.  The idea is a holistic, ethical approach to farming and raising food, where systems are considered interconnected, the ecosystem balanced and diversified.

Are there critics of organic and biodynamic foods?  Sure.  There are plenty of studies showing doubt about various benefits of both, but none looking at long-term effects of pesticides or the subtleties of food language.  No studies are looking at the molecular makeup of what is produced and how it affects us over a lifetime.  We are finding out that what we put in our mouths passes chemical information to our cells from what they contain.  So if a plant or animal was raised with pesticides, hormones, or antibiotics, then those coded messages are passed along in what we eat.  It’s subtle, it’s deep, and more than likely, beyond most of our conversations.  It’s beyond the guy writing this post.

I’m a sucker, trusting this marketing bait

I bought fish last night labeled organic because it sounded healthier, although it’s more likely I was caught in a hocus pocus marketing ploy. [Hint: organic fish ≠ wild caught].  However, I remain hopeful that certified organic still means the absence of hormones, antibiotics, and GMO ingredients (GMO being another worm, er.., rat hole).

As in last week’s post, our decision to eat conventional, local, natural, organic, biodynamic, or growing our own, boils down not only to how we grew up and what we’ve learned along the way, but also to a healthy dose of our own self-constructed (sometimes quirky?) logic, combined with a dash of gullibility, with a pinch of trust.  For now though, when I see an organic or biodynamic label, I’m a certified sucker.

Logic didn’t make this chart

 

Oil logic

More specifically, food oil logic.

Most of us are not food experts.  After all, we are products of the post-industrial age.  We don’t know any better.  We’ve become ok with GMO, foods grown with pesticides, meat containing antibiotics, sugar infused anything, and, foods cooked in and laced with vegetable and seed oils. In short, we’ve become expert at making dirt cheap food, not necessarily making and delivering the most nutritious.   

It’s the vegetable and seed oils that have confounded me recently.  I hadn’t given two thoughts to seeing canola. sunflower, or soy oil in an ingredient list of prepared salads or dressings/sauces until reading about the potential downside.  Nor have I batted an eye about eating foods cooked with these oils.  We’ve grown comfortable with many of the prepared foods we eat.  And most have oils of some sort as an ingredient.

Since the industrial revolution, we’ve been mass-producing cooking oils.  These new oils, such as corn, soy, safflower, sunflower, and canola, had never been used on the scale we use them today.  They’ve become a large part of our diets, whether we realize it or not.

No food market is without a generous selection of vegetable oils, a recent essential staple

What many studies are recently revealing is that the cheap, highly processed oils have undergone molecular restructuring, essentially making them more unstable.  What that means, the studies show, is they cause oxidation stress by way of excess free radicals.  When we use them for cooking, the results are compounded.  In other words, what these studies show is that most processed oils, which have had their chemical make up manipulated, are, in effect, toxic.

The problem is, many smart nutritionists and advice givers say that vegetable oils are good.  Then there are others who now say they are bad.  What, and who, to believe?  I’m not a biochemist, so I, like most of us, can only make decisions based on logic.

Oils we buy are processed in one of two ways, they are either,  1) cold pressed (actually pressed or centrifuge), such as olive, avocado, coconut, or peanut, or 2) extracted through heat processing.

Why not take olives and add a dash of corn?

Logic says that if we squeeze or cold press food to extract its oil, then the oil may be nearly as good as the raw food, the nutrients remaining relatively intact.  Olives, for example, a fruit, have been cold pressed for thousands of years.  It’s well known, that extra-virgin cold pressed olive oil, unheated, is quite healthy, rich in antioxidants.

On the other hand, oils such as corn, soy, safflower, sunflower, and canola are processed to extremely high temperatures, washed with petroleum solvents, bleached, then deodorized.  Because we can produce these raw materials so abundantly and cheaply, the resulting oils are ounce for ounce, considerably cheaper than cold-pressed oils.

Industrial food companies are not studying the health risks of long-term use of manipulated, processed foods.  Rather food companies are profit centers.  Like those of us in the apparel business, food enterprises look for the cheapest way to make something.  The long-term consequences are off the radar.

In North and South America, as well as most of Asia, cheap oils have become a kitchen staple, at home and in virtually all restaurants.  We can’t live without the stuff.  In China, no home is without a 3 or 5-liter bottle of soy or corn oil.  Restaurants use the stuff by the boatload.  Almost all foods are cooked with these oils, which, just a couple of generations ago, were not available.

There are no shortages of food experts with opinions all over the place.  Therefore, it’s not easy to know who to trust.  We’ve got to rely on what makes logical sense.   And logic says that oils intended for human consumption that are washed with solvents at high temperatures, bleached, deodorized, colored, and perfumed, are best left avoided.

A slice of half-baked pie

It’s tricky being in the advice business, especially the “what is right to eat” one.  There are thousands of diet books enthusiastically embracing a “correct way to eat.”  I’ve read a few recently published, written by smart, educated, scientific minds, several with medical degrees — strongly advising us what we ‘should eat’ to be our healthiest, giving us our best chance to avoid disease.  They all agree on one thing:  we should be eating real whole food and avoiding highly processed (junk).  That makes sense to any dummy.  Eating an apple, they agree, is healthier than a Snickers bar.  Duh.  

Since we are all so “food group” conscious, what the books don’t agree on are the ideal proportions of those whole food groups.  Some are polar opposites over saturated fats, particularly from meats and dairy, whether they are good or harmful.  One camp exposes a strictly plant based diet, showing studies of how animal fats are directly related to our maladies.  Others point to similar studies showing why animal fats and good dairy may help cure them.  Some champion low fat in general.  Others high fat.  Some encourage whole grains, yet others endorse avoiding them.  There are loads of conflicting beliefs and recommendations.  How can smart, educated, studied, professionals be so at odds about what whole foods we should eat?  They all can’t be right.  Or can they?

We’ve all been somewhat dimwitted when it comes to what we’ve been sticking in our mouths over the last century as we’ve radically changed our diets away from natural whole to processed food.  We gain weight and have health problems, then try to reverse years of bad habits, so we listen to what we hope is smart advice.  The thing is, most well-intentioned smart, nutritional advice givers, dedicated to helping people, don’t really know what is the best formula for eating. They can only look at slices of the pie.

We know that our bodies are a collection of atoms, too numerous to put a number to.  We’ve learned that atoms join together to form molecules and that these molecules are in constant communication with each other.  Life at the molecular level is highly dynamic and interactive.  What we eat and breath, ends up communicating with our cells, made up of those molecules.  Throw in coded messages from our non-stop thoughts and the quality of sleep, and our internal systems, from brain to toes, are constantly buzzing with vibrant interactions.

In affect, the advice-business folks make blanket claims about what is good or bad with blinders on.  We are learning that our molecular messaging system is so complex that  effects are sometimes not known for decades, or even generations, leaving us little choice but to make assumptions by looking at slices.

As a complex species we are somewhat the same, but each with unique messaging systems.  Is there a “best diet” for everyone?  From a logical perspective it’s highly unlikely.  At the same time, what is also logical is that food (including the food’s source) which has been manipulated (altering the original intended message) is most probably sending less-than-desirable information to our cells, whether that food is processed, whole fruits and vegetables, or animal origin.

So a hearty thanks to those doing the hard research and giving sound advice, particularly those warning that vegetable oils and sugars are highly toxic.  At the same time, it might be helpful for certain advise givers to qualify their advice and offer caveats, that studies have limitations and that their advice may not be for everyone.  Anything less is a half-baked slice of delicious home-made pie.

Four Books

That just may enrich your life.  Sure, there’s an avalanche of perspective-changing books floating around.  But the following four are damn worthy of a read or listen if you are up for possible improvement.

A New Earth — Eckhart Tolle a-new-earth

Mentioned in a post last year, this book helps put spirituality in context.  Grounded in logic with valuable pointers for almost anyone, of any point of view, to be better humans.  The last couple of chapters are especially profound.  We alone posess ownership of our  “happiness” destiny.  If you are not a highly-developed spiritual yogi, this book is a perspective-expander for the everyday hu-man.

Deep Nutrition — Catherine Shanahan, Luke Shanahan

deep-nutrition

Just out this year, this book breaks down, in detail, how our diets have changed dramatically over the last hundred years, which coincide to the rise in the majority of health problems, and why.  This is pertinent to societies anywhere in the world as it becomes increasingly challenging to avoid industrially prepared (altered) food.  The authors explain how the two biggest culprits, vegetable oils and sugar, have combined to create wide-scale toxic damage which is having compromising physical effects not only on us, but also detrimental hereditary effects.  The medical community at large is considerably fuzzy over how alterted food has chromosonal and molecular effects (look no further than what almost every hospital serves its patients). If you can stomach the details, this is a must read.

Extra Virginity — Tom Muellerextra-virginity

Getting past the history at the beginning, this book explains how much of the olive oil in the market today, the world’s oldest and most prized “healthy” oil, has been corrupted by mafia organizations, and more recently by global food congolermates.  Extra Virgin Olive Oil,  actually a fruit juice, is known to have complex antioxidant properties with an abundance of health benefits.  Unfortunately, the majority of Extra Virgin Olive Oil sold in supermarkets around the world has been bastardized (contaminated), mixed with cheap seed oil and perfumed, almost impossible to detect without thorough testing.  The EU and the FDA are virtually powerless to stop the blatant misrepresentation.  It’s simply too costly.  For anyone who doesn’t use (real) olive oil, well, too bad for them.  For anyone who does, it’s an engrossing and educational read for buyer beware.

sapiensSapiens, (A Brief History of Mankind) — Yuval Noah Harari

You might not be able to take individual action based on this book, but the author eloquently lays out the history of man, offering a bird’s eye perspective of how humankind has evolved.  We think what is going on in our individual worlds and societies as all-important.  This book provides an intelligent, macro frame of reference, helping to contextualize how we, civilizations, and now nations, have transformed to interact with each other (and are continuing to do so).

 

 

 

what’s your secret?

This innocuous question was posed to me twice during a recent week of traveling.  The first by an early 30’ish, relatively slender men’s buyer at a retail clothing company where I was presenting our latest men’s button-down shirt collection.  During a coffee break in their lounge, he asked me “Freddie, after all this time, how have you managed to stay so thin?  What’s your secret?”  (I couldn’t help but thinking that what he meant by “after all this time” was “how does an old fuck like you….”)

He was displaying an unusual amount of cocky swagger and it was evident he wasn’t after anything more than a short answer.  He clearly wanted to remain the center of attention.  I told him my secret was chasing down stray dogs at every opportunity.  He wasn’t amused and insisted that I must have a secret or that I was blessed with good genes.  I shrugged my shoulders and tried to change the subject.  Determined, he went on to say that if he didn’t have his little belly protrusion, which, he claimed, was owed to his Indian heritage, that he would don tight shirts, skip wearing jackets and “really flaunt it.”  At least he was honest as he admitted what is part of our culture’s warped perception.

It wasn’t but a couple of days later that a middle-aged man asked me the same thing.  While padding his generous girth he wanted to know my secret for maintaining a slimmer gut line.

I didn’t have a satisfactory answer for either one.  The truth is, while I may think I have an idea, I have not studied, at least in depth, human biology and physiology.  The truth is, I think the topic is fairly complex, with no correct answer, or secret, that fits everyone.  There are most likely many secrets.  Apart from the obvious factors like not eating junk (and knowing what junk is) and being generally active, logic says that staying on the slim side is a result of a chosen lifestyle, including well-balanced mental health.  Regardless, thinness and overall long-term health are mutually exclusive.  There are loads of less-than-healthy thin people.  But overall health is not the principal goal for many.  Thinness is.

his secret?  must be milk

his secret? must be milk

My 50-something NYC neighbor has been laser focused on his newly attained physique as he prepares for life post-divorce.  His secret, he says, is grunting through 1,000 daily push-ups and kettlebell swings.  He also goes through at least 10 packs of zero-calorie sugar substitute every day with his coffee.  His dinner drink is diet Pepsi.  But he has gotten thin and is happy about it.

We all want to look our best — that’s natural in our “looks” obsessed world.  What may not be natural is our conception of “best.”  Why would a woman choose to walk around with her heels several inches off the ground, her feet in a distorted position?  Because our appearance matters, even at the expense of substance.

If I had a secret to long-term vital health, I would not have had to deal with a nasty health issue a few years ago.  As we all know, looks can be deceiving, that’s no secret.  But maintaining optimal, vital long-term health?  That’s a secret worth knowing.

Happy Thanksgiving

Happy Thanksgiving, to all in the family,
             May your tables overflow with succulent food,
While we give thanks, for this day, and being together,
             And remembering our brother, Heathen Dude.

When we weren’t many, we shared the land,
            Those centuries ago, in a high-spirited mood,
We were brought together, with treasures we stewed,
            And started a tradition, with you, Heathen Dude.

But we needed more land as our numbers grew,
            You lived in teepees, we had forests to hew,
 Then you banded together, started to collude,
            Planning retribution, vowing not to be screwed,
With feather headdress, you charged at us half-nude,
            We were Quakers, proper and prim,
Witnessing crazy people, dangerously wild and lewd,
            Yes, things got aggressive, brother Heathen Dude.

We had hoped you would realize,
            Our intentions as not rude,
Yet we could not glean from the native tongue,
            What you were trying to allude,
While some admired you, your love of land,
            We remained petrified of the sounds you mewed,
And blinded by what we saw as crude,
            So we had to run you out, Heathen Dude.

It’s a long time over,
            Our long-time feud,
So wherever we are,
            By ourselves or with a brood,
While we over-consume,
            with thoughts of calories eschewed,
Let’s give thanks and a toast,
            With whatever is brewed,
And salute to all we’ve wooed,
            Including our brother, Heathen Dude.

skf 2008