Nutrition & Wellness
From learning about the health benefits of turmeric to staying up-to-date with the latest superfood trends, discover the best diet tips to improve your health.
U.S. can realize 50 percent CO2 emission reduction with trading beef for beans
Could Americans ever give up beef all together? With more than 30% of Americans now purchasing faux meat products, this growing trend suggests it may just be possible. And what a difference to the planet it would make! In fact, new research suggests that if Americans turned to beans instead of Read More...
Uber for wine: and all without grapes
The most fascinating wine project I’ve come across this year has no need for vineyards, barrels, or,a winery. It doesn’t even use grapes. If you believe what the people behind the project say, they could be on the brink of challenging everything that people hold dear about wine. Though they Read More...
New study measures food waste not in dollars or tons, but in ‘lost’ health
Americans waste 38 million tons of food with a value of $165 billion each year. Reducing food waste is a major contribution to fighting global warming as agriculture is a leading source of carbon emissions. A new report looks at food waste from the perspective of “lost” health. If all that lost Read More...
Possibility: From MAD to crazy delicious
From The Intelligent Optimist Summer 2016 Roy Choi created his unique culinary brand, exemplified by his Korean-Mexican taco establishment Kogi BBQ, by blending parts of Los Angeles that don’t typically intermingle: organic and liquor store ingredients, street food and West L.A. sleek, immigrant Read More...
Possibility: Mars is rising—in nutrition efforts
From The Intelligent Optimist Summer 2016 The Mars food company will begin telling its customers which of its foods are healthy enough to eat every day, and which should be eaten only occasionally. Healthy eating sounds simple, but it can be tough—and time-consuming—for the health-conscious Read More...
Saving leftovers
Possiblity From The Optimist Magazine Summer 2014 In 2011 Ben Simon, then a student at University of Maryland, noticed that his school was wasting massive amounts of food, with one dining hall throwing out between 100 and 200 pounds of leftovers every day. Simon started taking the leftover food to Read More...
First of the season
From The Optimist Magazine Summer 2014 Time to celebrate the asparagus. A fear of hunger is lodged in human beings’ DNA. So it’s logical that creating nonperishable foods was a crucial priority as we evolved. We’re so good at it that today we can eat whatever we want, any time of year. But Read More...
I don't believe in diets
From The Optimist Magazine Summer 2014 Kris Verburgh knows how you can age well and lose weight, but don’t call him a diet guru. By Marco Visscher Many pages into writing his new book, Kris Verburgh realized the truth. Darn it, he was writing a diet book! This from someone who dislikes diet Read More...
I don't believe in diets
From The Optimist Magazine Summer 2014 Kris Verburgh knows how you can age well and lose weight, but don’t call him a diet guru. By Marco Visscher Many pages into writing his new book, Kris Verburgh realized the truth. Darn it, he was writing a diet book! This from someone who dislikes diet Read More...
Germany is leading a meat-free, vegan revolution
Eating less meat is a global trend that substantially helps decreasing carbon emissions. According to a recent report, between 2005 and 2014 American beef consumption decreased by 19 percent. The Germans are well known for their bratwursts and schnitzels, but they are also leading vegan innovation. Read More...