food

Keeping food out of sight could be a way to keep it out of your mouth. That's the hunch of Charles Emery, a psychologist at Ohio State University, anyway. His latest research suggests that how food is set up around the house could be influencing how much people eat and, ultimately, how heavy they might be.

There are a lot of factors that scientists say explain obesity — defined as a body-mass index over 30 — from genetics to lifestyle changes to socio-economic status.

Just a few months ago McDonald's was showing no love for kale.

In a TV ad promoting the beefiness of the Big Mac, the chain poked fun at the leafy green and other vegetarian fare: "You can't get juiciness like this from soy or quinoa," a low voice quips as the camera focuses on a juicy burger. "Nor will it ever be kale."

But the chain is now showing it some affection. McDonald's has announced that it's testing a new breakfast bowl that blends kale and spinach with turkey sausage and egg whites. McDonald's spokeswoman Lisa McComb says the bowls are "freshly prepared."

Culinaria begins tomorrow, and the festival with the aim of promoting San Antonio's food and wine scene has much to celebrate. World class chefs, new restaurants and a faithful foodie class are all growing in the barbeque and taco centric town. Where are we going, and what can we expect?

Guests:

  • Edmund Tijerina, Food and Dining writer at the San Antonio Express-News
  • John Russ, Executive Chef at Luke Restaurant
  • Angela Covo, Editor of Edible San Antonio

Sheep ranchers, feedlot owners, and processors in states like Colorado, Nebraska and Illinois are banking on America becoming a more diverse place.

Specifically, they want American Muslims to buy more of their lamb.

When restaurateur Nora Pouillon moved to the United States from Austria in the 1960s, she was surprised by how hard it was to get really fresh food. Everything was packaged and processed. Pouillon set out to find the find the best ingredients possible to cook for her family and friends. She brought that same sensibility to her Restaurant Nora, which eventually became the first certified organic restaurant in the country.

Pouillon writes about her lifelong devotion to food in a new memoir, My Organic Life: How A Pioneering Chef Helped Shape The Way We Eat Today.

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