Legit Lit: Must-Reads from EWG
Gifting books this season? If your holidays allow downtime to catch up on reading, check out Jane Houlihan, Senior Vice President for Research at Environmental Working Group‘s, list of some of the best selections for our health and the health of our planet: Cookbooks: Ken loves cooking from Sheryl Crow’s If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons. Director of Technology Chuq Yang makes dinner almost nightly from Mark... Read More
From Biodiesel Cars to Biodynamic Farms, Green Matters
A hungry musician cruises through town, stopping to fuel up at the nearest Chinese restaurant. Not unusual, until you realize he’s filling his biodiesel car’s tank with used cooking oil, rather than chowing down on egg roles and dumplings. A second surprise my be the city he’s filling up in. For many, Atlanta may not spring to mind upon hearing the word “green,” but Jill Elizabeth Westfall’s self-published book, Green Matters for Everyday... Read More
Blood, Bones, Butter, Smoke & Applause
It isn’t often you stumble upon a whole lamb roasting on a spit along Peachtree Street in Atlanta. But Chef Linton Hopkins and Chef Gabrielle Hamilton raised the bar (the one holding said lamb) for Restaurant Eugene’s author series last night, welcoming guests for al fresco cocktails around a smokey, homemade rotisserie reminiscent of the opening scene in Hamilton’s descriptive first book, Blood Bones & Butter. Although the spring roasts of Hamilton’s... Read More
Forks Over Knives
Last night’s screening audience crunched salads instead of popcorn while watching Ultimate Prize Fighter champion Mac Danzig pounding some puny meat-eater, Rip Esselstyn climbing a fire pole hand over hand repeating, “Real men eat plants,” and marathoner Ruth Heidrich pounding the pavement well past age 70. Afterward, movie-goers peppered visiting stars Dr. T. Colin Campbell, Dr. Caldwell Esselstyn and Rip Esselstyn with questions about diet over disease.... Read More
Brown Noise
Brown with Happy Fans. Well, not the Creepy Guy on the Right. Usually, reading a cookbook is sure to put me to sleep faster than the white noise on my sleep app or a conversation with my in-laws. But with Alton Brown’s Good Eats 2, we’re alerted to how smelly collard fumes became weapons of war, how building a Blowhard 3000 can preserve herbs or make jerky, and how avocados got thier names from testicles. Pretty funny stuff when peppered with all the Trekky... Read More
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