...because they just might be planning our demise.
The following is a 10 minute presentation by Joshua Klein, who has a thing for crows. In the first 5:00 minutes of the lecture you'll see something that will blow your mind about how smart these little buggers are. Apparently, crows can make tools AND hold grudges against people, so don't piss them off.
By the way, I also highly recommend the TED Talks website as a great way to spend 'non-porn' minutes in front of the computer.
Sunday, May 25, 2008
Monday, May 19, 2008
My eater's manifesto
WARNING: this post is a little longer than usual. Most of it focuses on Michael Pollan's book In Defense of Food: An Eater's Manifesto. He's much better at talking about his research than I am, so if you're so inclined, check out the video of this Google chat he did a few months ago (it's an hour long, but it's the best non-porn hour in front of your computer you will ever spend):
And here's my little food testimonial:
I’ve noticed a pattern among my male friends. As we get to be 40-ish, we’ve come to the realization that we can’t eat like we were still 18. We used to believe we were indestructible and we ate like it. I remember being able to eat (and keep down) a Big Mac, large French fries and three hamburgers; pizza several times a week; and then there was the day me and Bill downed a bucket of Kentucky Fried Chicken between the two of us.
Now we are reminded by our bathroom scales, blood pressure levels and cholesterol test results, that we are not only mortal – but we are on the road towards heart problems, diabetes and other serious health problems that are linked to poor diets.
Hypertension (high blood pressure) and diabetes spot my family tree. I remembered my grandma Minnie, who had both afflictions, taking a handful of medications and giving herself insulin shots daily. It horrified me. My father also had a couple scares with high blood sugar and cholesterol and my own tests showed that I was pre-hypertensive, pre-diabetic and my bad cholesterol was kicking my good cholesterol’s ass.
I knew that I could get these levels under control by going on a low-calorie, low-fat, low-carb diet. But I also knew that, for me, that’s not a sustainable diet. Anyway, I don’t believe in diets. All a diet makes you do is crave the food you can’t eat and then fills you with guilt at any little slip. Face it, it’s no way to live.
Lucky for me, my wife read Michael Pollan’s book The Omnivore’s Dilemma. The book challenged her to look more closely at how and what she ate. And she challenged me to do the same. I first read Pollan’s follow up to ‘Dilemma’ a shorter read called In Defense of Food – An Eater’s Manifesto. It contains a lot of the info from the previous book. And in seven words Pollan sums up a reasonable approach to eating:
Eat food. Not too much. Mostly plants.
Here’s what I’ve taken to heart and have tried to adopt – not as a diet – but a lifestyle change (there’s a big difference):
Eat food. Eat real food -- not a bunch of processed stuff. Why? Because processing eliminates the natural goodness in food (and it puts a lot of harmful stuff in its place in order to give it shelf life). Plus, when food companies try to put the good stuff back in, scientists have found that the nutrients don’t behave in the same way. Meaning, all the supplements and “vitamin fortified” shit you eat – isn’t making you healthier.
Real food is more than the sum of its nutrients. For example, scientists have extracted the beta-carotenes from carrots and put them in other food. Now the evidence shows, you’re better off just eating the friggin’ carrot.
It goes the same for all the so-called ‘bad stuff’ like animal fats, carbohydrates and cholesterol. Remember, there are societies where their main source of protein is animal fats. Think about it. Herding societies and Eskimoes eat a lot of meat and fatty fish and whale blubber. Think of the French diet, full of butter and other fatty goodness.
The point Pollan makes is to look at the lifestyles together with the diets. Long story short – fat alone is not the enemy. And the fear of fat is driving people to eat artificially produced ‘low fat’ foods. I used to think I was eating healthy by eating those Boca burgers. But if you look at the ingredients, you’re going to find a bunch of other crap in there, that may be making you worse off than if you’d just had a burger.
The same goes with carbs. People have been eating pasta made from white flour, eating white rice, and white bread for years. Why all of a sudden are these verboten? (read the book.)
Not too much: Portion sizes are way out of control. We really just don’t need to supersize everything. I now cringe at ads on television for Taco Bell which extol the virtues of stuffing your food sac for $1.99.
I learned a little tip: if you’re full, you’ve eaten too much.
Mostly plants: Notice he doesn’t say ONLY plants. Although he says there are plenty of good reasons to go strictly vegetarian, there is a movement that recognizes the benefits of eating pasture-raised animals. Thank the gods. Because, to be honest with you, I’m just not giving up the meat. But, I’m certainly more willing to make a serious effort to eat pasture-raised, naturally fed chickens, pigs, turkeys and cows. These animals live better, die much more humanely and taste better than their feedlot brethren. Plus, because these animals have eaten what they’re supposed to – cows are meant to eat grass, not corn (its bad for them) – their meat becomes more healthful.
The challenge for me is to incorporate more plants into my life. And I have to say, after reading about the process under which plants convert sunlight into nutrients, I’ve attained a much higher respect for the little beings. They are amazing little sources of all kinds of things that are good for you, AND, when prepared properly (meaning not overcooked), they’re tasty to boot. And for the record – you will not cancel out the goodness of properly wilted greens by adding a little pork fat.
So I’m making more room for them on my plate. Whereas, I used to have just meat and potatoes – now the meat portion is smaller and there’s some kind of dark leafy green, like spinach or kale or chard. And there’s some kind of rice (brown rice is actually quite lovely) or bean dish.
The more plants you eat, the less room you have for meat. It’s as simple as that.
Pollan says, and I’ve come to agree – that America’s got an eating disorder. We don’t know what to eat, so we’ve turned to the food scientists for advice. That has led to a national obsession with the nutritional value of everything. We count calories and carbs. We buy butter substitutes, fake yogurt artificially infused with good bacteria and vitamins, we swallow vitamin supplements by the handful, we buy vitamin-fortified water (are you shitting me??) and we buy fiber substitutes – All because we refuse to just eat a balanced diet. Remember, all the good stuff you need is in the food – no supplements are needed.
So, after reading In Defense of Food, I decided that what I needed was not a diet – but a lifestyle adjustment. That means I put more time into selecting and preparing the food I eat. I look forward to seeing the butcher at Clancey’s and getting the low-down on the farms where the best cuts of the day come from. Also, Mecca and I signed up for a half a farm share, which will bring us 10 lbs of organically-grown veggies every other week. That means I’m going to have to learn some new recipes that involve fresh veg.
And really, the extra few hours it may take me to shop and prepare this food every week, is time that I would otherwise be spending either in front of the computer or the television.
I did start exercising a lot more than I used to. It has helped bring my blood pressure down -- at last check it was 110/60. And, personally, I think the exercise has helped keep me from huffing and puffing in the sack (if you know what I mean.)
Here are the results of the food lifestyle change so far.
I’m slowly losing weight. Which is fine - because diets encourage rapid weight loss and then when the diet fails, the weight goes right back on. I’m still about 20 lbs over my BMI or whatever. I don't really care. Interestingly enough, at my last physical, my doc didn’t say anything about my weight. She was more concerned about my lipid and blood glucose counts. My tests came back and to my pleasure, my good cholesterol is back to where it should be and my blood sugar is around 80 (it used to be close to 100 which is pre-diabetic).
When you think about it, food is not medicine. It is to be enjoyed. Share it with people you love. Don’t worship the food, but respect it enough to get the good stuff. Veggies and critters that have been properly raised are also good for the environment as well as your health.
Michael Pollan knows a lot of people have read his books and taken his research and advice to heart. So he often says in interviews – don’t freak out if you can’t always get to the farmer’s market for organically grown food. A peek in his fridge once revealed some processed food, including a can of spray whip cream. He said his son likes the whipped cream on his Belgian waffles.
“I’m not a fanatic,” he said.
So I’ll add this to his seven word manifesto:
Eat food. Not too much. Mostly plants. Don’t freak out.
And here's my little food testimonial:
I’ve noticed a pattern among my male friends. As we get to be 40-ish, we’ve come to the realization that we can’t eat like we were still 18. We used to believe we were indestructible and we ate like it. I remember being able to eat (and keep down) a Big Mac, large French fries and three hamburgers; pizza several times a week; and then there was the day me and Bill downed a bucket of Kentucky Fried Chicken between the two of us.
Now we are reminded by our bathroom scales, blood pressure levels and cholesterol test results, that we are not only mortal – but we are on the road towards heart problems, diabetes and other serious health problems that are linked to poor diets.
Hypertension (high blood pressure) and diabetes spot my family tree. I remembered my grandma Minnie, who had both afflictions, taking a handful of medications and giving herself insulin shots daily. It horrified me. My father also had a couple scares with high blood sugar and cholesterol and my own tests showed that I was pre-hypertensive, pre-diabetic and my bad cholesterol was kicking my good cholesterol’s ass.
I knew that I could get these levels under control by going on a low-calorie, low-fat, low-carb diet. But I also knew that, for me, that’s not a sustainable diet. Anyway, I don’t believe in diets. All a diet makes you do is crave the food you can’t eat and then fills you with guilt at any little slip. Face it, it’s no way to live.
Lucky for me, my wife read Michael Pollan’s book The Omnivore’s Dilemma. The book challenged her to look more closely at how and what she ate. And she challenged me to do the same. I first read Pollan’s follow up to ‘Dilemma’ a shorter read called In Defense of Food – An Eater’s Manifesto. It contains a lot of the info from the previous book. And in seven words Pollan sums up a reasonable approach to eating:
Eat food. Not too much. Mostly plants.
Here’s what I’ve taken to heart and have tried to adopt – not as a diet – but a lifestyle change (there’s a big difference):
Eat food. Eat real food -- not a bunch of processed stuff. Why? Because processing eliminates the natural goodness in food (and it puts a lot of harmful stuff in its place in order to give it shelf life). Plus, when food companies try to put the good stuff back in, scientists have found that the nutrients don’t behave in the same way. Meaning, all the supplements and “vitamin fortified” shit you eat – isn’t making you healthier.
Real food is more than the sum of its nutrients. For example, scientists have extracted the beta-carotenes from carrots and put them in other food. Now the evidence shows, you’re better off just eating the friggin’ carrot.
It goes the same for all the so-called ‘bad stuff’ like animal fats, carbohydrates and cholesterol. Remember, there are societies where their main source of protein is animal fats. Think about it. Herding societies and Eskimoes eat a lot of meat and fatty fish and whale blubber. Think of the French diet, full of butter and other fatty goodness.
The point Pollan makes is to look at the lifestyles together with the diets. Long story short – fat alone is not the enemy. And the fear of fat is driving people to eat artificially produced ‘low fat’ foods. I used to think I was eating healthy by eating those Boca burgers. But if you look at the ingredients, you’re going to find a bunch of other crap in there, that may be making you worse off than if you’d just had a burger.
The same goes with carbs. People have been eating pasta made from white flour, eating white rice, and white bread for years. Why all of a sudden are these verboten? (read the book.)
Not too much: Portion sizes are way out of control. We really just don’t need to supersize everything. I now cringe at ads on television for Taco Bell which extol the virtues of stuffing your food sac for $1.99.
I learned a little tip: if you’re full, you’ve eaten too much.
Mostly plants: Notice he doesn’t say ONLY plants. Although he says there are plenty of good reasons to go strictly vegetarian, there is a movement that recognizes the benefits of eating pasture-raised animals. Thank the gods. Because, to be honest with you, I’m just not giving up the meat. But, I’m certainly more willing to make a serious effort to eat pasture-raised, naturally fed chickens, pigs, turkeys and cows. These animals live better, die much more humanely and taste better than their feedlot brethren. Plus, because these animals have eaten what they’re supposed to – cows are meant to eat grass, not corn (its bad for them) – their meat becomes more healthful.
The challenge for me is to incorporate more plants into my life. And I have to say, after reading about the process under which plants convert sunlight into nutrients, I’ve attained a much higher respect for the little beings. They are amazing little sources of all kinds of things that are good for you, AND, when prepared properly (meaning not overcooked), they’re tasty to boot. And for the record – you will not cancel out the goodness of properly wilted greens by adding a little pork fat.
So I’m making more room for them on my plate. Whereas, I used to have just meat and potatoes – now the meat portion is smaller and there’s some kind of dark leafy green, like spinach or kale or chard. And there’s some kind of rice (brown rice is actually quite lovely) or bean dish.
The more plants you eat, the less room you have for meat. It’s as simple as that.
Pollan says, and I’ve come to agree – that America’s got an eating disorder. We don’t know what to eat, so we’ve turned to the food scientists for advice. That has led to a national obsession with the nutritional value of everything. We count calories and carbs. We buy butter substitutes, fake yogurt artificially infused with good bacteria and vitamins, we swallow vitamin supplements by the handful, we buy vitamin-fortified water (are you shitting me??) and we buy fiber substitutes – All because we refuse to just eat a balanced diet. Remember, all the good stuff you need is in the food – no supplements are needed.
So, after reading In Defense of Food, I decided that what I needed was not a diet – but a lifestyle adjustment. That means I put more time into selecting and preparing the food I eat. I look forward to seeing the butcher at Clancey’s and getting the low-down on the farms where the best cuts of the day come from. Also, Mecca and I signed up for a half a farm share, which will bring us 10 lbs of organically-grown veggies every other week. That means I’m going to have to learn some new recipes that involve fresh veg.
And really, the extra few hours it may take me to shop and prepare this food every week, is time that I would otherwise be spending either in front of the computer or the television.
I did start exercising a lot more than I used to. It has helped bring my blood pressure down -- at last check it was 110/60. And, personally, I think the exercise has helped keep me from huffing and puffing in the sack (if you know what I mean.)
Here are the results of the food lifestyle change so far.
I’m slowly losing weight. Which is fine - because diets encourage rapid weight loss and then when the diet fails, the weight goes right back on. I’m still about 20 lbs over my BMI or whatever. I don't really care. Interestingly enough, at my last physical, my doc didn’t say anything about my weight. She was more concerned about my lipid and blood glucose counts. My tests came back and to my pleasure, my good cholesterol is back to where it should be and my blood sugar is around 80 (it used to be close to 100 which is pre-diabetic).
When you think about it, food is not medicine. It is to be enjoyed. Share it with people you love. Don’t worship the food, but respect it enough to get the good stuff. Veggies and critters that have been properly raised are also good for the environment as well as your health.
Michael Pollan knows a lot of people have read his books and taken his research and advice to heart. So he often says in interviews – don’t freak out if you can’t always get to the farmer’s market for organically grown food. A peek in his fridge once revealed some processed food, including a can of spray whip cream. He said his son likes the whipped cream on his Belgian waffles.
“I’m not a fanatic,” he said.
So I’ll add this to his seven word manifesto:
Eat food. Not too much. Mostly plants. Don’t freak out.
Sunday, May 18, 2008
Springtime
What isn't there to dig about spring?
When I sit at the computer at 9:30 a.m. on a Sunday, here's what I see. The sun is busting through a big pine tree right outside the window. If I listen closely, I can hear the sounds of springtime: the many patrons of the coffeeshop next door chatting and sipping Peace Coffee; their bored children squeak as they chase each other around on the sidewalk.
About this time of the morning, the little cat Baci is vying for my attention by rubbing up against my shins and occasionally, reaching a paw up to tap me on the leg. Most times he adds a little 'claw' to ensure some sort of response.
That's my cue to pick the little dickens up and harass him.
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