In Nutrition
December 06, 2013
You buy locally sourced grass-fed beef. But where is it processed and how far does it travel before it hits your grill? Hilary Achauer explores how the slaughterhouse can affect our environment and our health.
James Holtslag stands in front of a crowd with the hindquarter of a steer on the table in front of him. Wielding a cheap, flexible knife, Holtslag begins disconnecting the muscle from the connective… Continue Reading
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August 07, 2013
Internationally known for his agricultural practices in Virginia, Joel Salatin calls it like he sees it—and there’s a lot he’s calling out.
Joel Salatin is possibly the most influential farmer in America.
He doesn’t work for the U.S. Department of Agriculture. Calling himself a “lunatic,” he’s most famous for his central roles in Food, Inc. and The Omnivore's Dilemma, as well as several speeches on the TED stage. Salatin abhors many commercial farming practices… Continue Reading
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In Nutrition
July 10, 2013
Researchers of a study that looked at U.S. health over 20 years were surprised to find diet played a dominant role in burden-of-disease risk, surpassing tobacco use. Andréa Maria Cecil reports.
Americans are dying younger and living their later years with more diseases than citizens of poorer countries that spend far less than the U.S. on health care, according to a new study.
The most surprising finding, the researchers said… Continue Reading
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“Time to try some new food,” Lanette Doran tells three young children who are surrounding a large bowl of vegetables on a kitchen counter.
She’s taught children for many years how to eat well through healthy cooking. Now, with about five years of CrossFit under her belt, she’s teaching these kids about taste testing with carrots, kale and asparagus, among other items.
“Did you know you have to taste things 10 or 100 times to get… Continue Reading
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Kids and Kale? Believe it, says Lanette Doran, who gets her three young helpers to assist her as she prepares this simple dish.
First the kale leaves are stripped from the stems before they are rolled into balls to make chopping easy. The chopped kale is then steamed while cashews are put in a blender with some onion powder. The kale is cooked until it’s bright green, and then it’s mixed with… Continue Reading
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Bryan Danard represents the third generation of his family to be in the business of buying and selling cattle at Calgary Stockyards Ltd. in Alberta, Canada.
When he found CrossFit and later became co-owner of CrossFit Ramsay, it was a natural fit to offer grass-fed beef to affiliate members at a cost that was cheaper than the local butcher.
“It really just sort of formed that whole notion of community, bringing your outside interests to the inside… Continue Reading
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Russ Laraway explains why he believes CrossFit literally saved his life.
In 2005, a doctor told me my blood pressure indicated I was looking at a possible stroke before the age of 40. After years of taking medication, I found CrossFit and am now completely off blood-pressure drugs.
It seems a drastic, dramatic and exaggerated statement to say CrossFit saved my life, but there are two reasons why it is… Continue Reading
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With words like “spaghetti” and “cupcake” in its title, how can this recipe be nutritious?
It turns out there are always sneaky and smart ways to make fun foods healthier. There’s nothing cake-y about these cupcakes, but your kids will love calling them cupcakes.
And spaghetti? No way! But spaghetti squash? Yes way.
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