On the Epic Price of Bad Food

I’m running through tiny towns near pastoral Nidda, Germany, early in the morning in mid-November through a frost-bitten field of collard greens. Past a stream full of tiny, white-as-snow ducklings, cowbells clanking in the distance. Or I’m winning a doubles match in an 11-9 third-set tiebreaker. Or losing it. Doesn’t matter, for the purpose of…

Wrecking whole foods with nasty other stuff

Matthew texted me this photo he took at Walmart, and said, “Can you tell me where to get some pork jowls?” What the devil are pork jowls and why would anyone eat them? Who makes these signs? Has anyone reading this ever eaten the fatty underbelly of the chinny-chin-chin of a little piggy? My least-favorite thing ever is…

Good, Better, Best: Oils and Pastas

Dear GreenSmoothieGirl: What are the good oils, and what are the bad ones? And how about pasta? Oils Worst oils: shortening, lard, margarine. Also refined canola, safflower, vegetable, soy, peanut, corn oils. Good oils: unrefined almond, borage, evening primrose, cod liver, butter (in small amounts) Better oils: coconut, flaxseed, palm, extra virgin olive oils Best…