Hats off to Jamie Oliver for caring about kids health and better eating.
“…if it weren’t for the vibrant but dwindling community of bloggers, we’d hardly see actual cooking discussed at all.” So says Mark Bittman in a recent column. The transformation of FoodTV into yet another reality show-driven channel (where people pretend to be living for real) is a disappointment for sure.
Seems like only yesterday that cooking was simple; grocery shopping was simple; getting fat was simple. Now, eating, like everything else, is another learning moment. And a topic for small talk with old friends and new. Where has cooking gone? Mainstream.
Dad’s Recipe Box features heirloom recipes. One of our beginning ideas was to gather and publish family favorite dishes so the kids would have them written down if they wanted them. I debated whether to call these “heirloom” or “heritage” recipes, and I suppose either will do. But Merriam-Webster helped me decide. Here’s their definition:
heirloom: something of special value handed on from one generation to another
This is exactly what we intend by using the word. These recipes have special value becuase of the memories and feelings they evoke. Thanksgivings, Saturday mornings, Christmas, picnics and vacations. The older we get, the more we hold these times dear. If food and cooking can help us remember them, so much the better.
Ok, it’s time to get serious. Many of us eat too much while other people are starving. This can’t be right. Nobody deserves to starve in the presence of such abundance.
Dad supports the work of Feeding America in raising awareness and getting people involved in helping those who aren’t getting enough food.
Check out this video….
The Queen and I are really just bit players in the burgeoning network of foodies and friends of eating. But we’re sincere! As we go deeper into sources and tools and thinking about the world’s food system, we take baby steps toward a greater appreciation of the people, companies and organizations that help us eat more intentionally, and we care more about those who help us do that. This year is shaping up to be the Year of Tools. We’ve taken the plunge into the sea of grown-up small appliances for the kitchen. As the stand (or is it “standing”) mixer arrived this week, I realized that we’re now a Kitchen Aid family: blender, food processor and mixer. These choices were based almost entirely on ratings from users and some of Dads’ friends. Checked out Cook’s Illustrated, Amazon, and Cooking.com. Observed carefully while learning how to bake from Martha. Kitchen Aid seems to be about everyone’s favorite. And then you go to their website and see all the solid Buckeyes who make the stuff somewhere in Ohio. Makes you proud the best is at least sometimes still American.
More baking adventures to come…
I don’t usually shop at Wal-Mart on principle. (more…)
Aye, there’s the rub! For anyone with Dad’s metabolism and penchant for rest rather than running, weight gain is an occupational hazard when it comes to cooking. (more…)
…and better living through flavor!
We hear all the time about how much of the food we eat is bad for us…but the food that’s recommended instead is boring or bland! Well, the heck with that. Let’s enjoy getting healthy!
I’ve been cooking at home with a purpose for about 25 years. I’ve gotten better over time mainly because of the positive reinforcement that comes from cooking something that really tastes great. And it really helps when your significant others think it’s great, too.
So, at Dad’s Recipe Box, we’re all about flavor…and getting great flavor while saving time and money and getting healthy. Make sense to you? Then, welcome aboard!
See you in the Kitchen!, Dad
Ten months ago, I started eating healthier. Organic, natural, humane…yada, yada. I also started taking a daily multivitamin.
So what?! Has it made any difference whatsoever in my healthiness?
Don’t know for sure. But no colds, feel pretty darn good, generally. Lots of achey joints, but I’m an old guy and don’t get much exercise. (That’s another story.) But I do travel on airplanes quite a but and meet strange people…I mean strangers. So, if history is any judge, I should probably have had a cold or two this year so far, but so far, nothing.
How do I know for sure whether this healthy (expensive) food is doing me any good? Any ideas?
My former theme, Better Living through Flavor is still and will always be true, but now, Dad’s gone natural, too. And local. And sustainable. Etc.
Don’t know about you, but once you get into this stuff, it’s hard to stop!
The whole movement is kind of a movement of movements, if you know what I mean. For me, it all started way back in June when I read The Omnivore’s Dilemma. I became a devotee overnight practically. Started growing herbs, buying organic, and thinking seasonal…that’s seasonal on top of “seasonings!” (Remember better living through flavor?)
Anyway, looking forward to headin’ down this new path with you. I’ll be reviewing and recommending books, local food growers and vendors, new and old gadgets, and of course, recipes.
I’ve just finished reading The Omnivore’s Dilemma by Michael Pollan and its sequel, In Defense of Food. It’s been a long time since I’ve read anything so inspiring and, in my opinion, a must-read for anyone who cares about food, cooking, nutrition, or contributing to a better world.
This will come through loud and clear on DRB starting with this post. I’ll talk about our attempts to try container gardening, buy from farmers markets and other whole/clean/local food sources, and cook toward a safer and saner planet.
Looking forward to your feedback and your own experiences.
Dad’s Recipe Box is dedicated to all of you who would like to be able to cook, but haven’t taken the time or the plunge. I started DRB for my kids, who are now all around 30. I have very gradually become more skilled at cooking since they were in junior high and I tool over making dinners.
I’d like to help anyone who’s interested make great tasting food, appreciate the heritage recipes loved for years in their families, and raise our collective consciousness about what’s happening in the world of food that we should all care about! Come to DRB to share recipes and cooking stories, learn something you probably didn’t realize you wanted to know, or just to be entertained. Thanks for stopping by!