At dinner the night before an 18 mile run, a friend and fellow runner asked me, “what do you eat just before you run and what do you eat right after?” Ironically, we were at What Happens When chowing down on some decidedly non-runner friendly foods. (Sour cream tart, anyone?) I do my best, however, to eat for sustainable energy before and after running. Finding a mix of carbohydrates and protein that provide consistent fuel and maximal recovery is mission critical—the “before” goal is to make it through the run without fading, the “after” goal is to minimize soreness. Continue reading
Tag Archives: Bread
No costumes, unless you count chef’s coats; no comic books, unless you count the pamphlets filled with glossy food porn. But at the International Restaurant & Foodservice Show, food enthusiasts join together in a loveable geekdom that rivals Comic-Con. While many of these food enthusiasts come for the infinite bounty of free samples, the show provides an intimate (and sometimes shocking) look into the food service industry. Continue reading
Vermont is where farm-to-table kitsch comes to die.
In New York City, restaurants oftentimes emphasize their connection to local markets; they are “market restaurants,” “farm-to-table,” or participate in “sustainable foodways.” Still, eating fresh produce sequestered in a metropolitan fortress of steel and concrete feels disingenuous. Knowing the name of the farm that grew those ramps or raised that rabbit means little without context. A name is only a name when stripped of the named object. So we go to the farms, the creameries, the foragers, and the fishermen, seeking the intrinsic narratives of the food we consume. So we go to Vermont. Continue reading