Welcome to the last post in the series. Time to summarize and wrap it up!
Respect
I respect each person's right to choose the diet they prefer. This includes vegetarians and vegans, particularly because most of them make daily sacrifices to try to make the world a better place for all of us. I'm an omnivore, but I sympathize with some of the philosophy and I often eat beans or lentils instead of meat*.
Our history with meat
Our ancestors have probably been eating some form of meat continuously for at least two hundred million years. However, the quantity has waxed and waned. The first mammals were probably largely carnivorous (insectivores). Yet our primate ancestors went through a 60-million-year arboreal phase, during which we probably ate fruit, leaves, seeds, insects, and perhaps a little bit of vertebrate meat. We only outgrew this phase in the last few million years, when we developed the tools and the brains to pursue prey more effectively.
During our 2.6 million-year stint as hominin hunter-gatherers, we ate an omnivorous diet, although we really have very little idea how much meat it contained (it probably varied by time and place). Historical and contemporary hunter-gatherer cultures are all omnivorous, and typically eat significant to substantial quantities of meat, suggesting that our ancestors may have done the same. Non-industrial agricultural populations eat as much meat as they can get, although they usually can't get as much as hunter-gatherers.
If there is such thing as a natural human diet, it is clearly omnivorous.
Meat, obesity, and chronic disease
Read more �
Friday, February 27, 2015
Russian Lamb Shashlik and Georgian Eggplant with pomegranate Walnut paste on CBC's Weekend Morning Show
Today, on CBC's Weekend Morning Show with host Terry MacLeod, you can bring March in like a lamb with this traditional Russian Lamb Shashlik dish served with Georgian eggplant with Pomegranate Walnuts.
The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes. Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions. In fact, I have often served the pomegranate walnut paste with lamb.
Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame. Try with fresh baked bread.
Russian Lamb Shashlik
1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt
Blend all but the lamb and place in a good seal-able bag. Place cubed or sliced lamb and make sure that it is all incorporated around the meat. Refrigerate for 1-3 days.
Skewer and grill, traditionally, over coals. Grill as you can. Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.
Can also use marinade on chicken, beef or pork.
Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)
Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional: Use Pomegranate molasses (aka, syrup, dressing, etc.)
*can use baby eggplants, Japanese long, globe, etc.
Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you�re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won�t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.
Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.
Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and pur�e. Some recipes also call for a teaspoon of ground marigold, but I didn�t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.
Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.
Enjoy!
The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes. Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions. In fact, I have often served the pomegranate walnut paste with lamb.
Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame. Try with fresh baked bread.
Russian Lamb Shashlik
1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt
Blend all but the lamb and place in a good seal-able bag. Place cubed or sliced lamb and make sure that it is all incorporated around the meat. Refrigerate for 1-3 days.
Skewer and grill, traditionally, over coals. Grill as you can. Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.
Can also use marinade on chicken, beef or pork.
Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)
Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional: Use Pomegranate molasses (aka, syrup, dressing, etc.)
*can use baby eggplants, Japanese long, globe, etc.
Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you�re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won�t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.
Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.
Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and pur�e. Some recipes also call for a teaspoon of ground marigold, but I didn�t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.
Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.
Enjoy!
Tuesday, February 24, 2015
What's Happening in March
It's still chilly out, but the trees are in bloom, so grab your coat and boots, and check out some of these events around town!
Knife Skills Workshop
Location: Greater Vancouver Food Bank (1150 Raymur Avenue / Vancouver - map)
Date: March 6, 2015 from 9:00 am to 3:00 pm
Cost: $45.00 (PDF)
This one-day workshop will describe the different types of knives as well as
care and maintenance techniques. The instructors will demonstrate different
methods on cutting various food products, including fish, meats, and poultry.
Discussion on ways to reduce food waste during food preparation is an integral
part of this workshop. A full, delicious, healthy lunch will be prepared and
shared by the participants!
For more information or to register, please email Lisa Bouwmeester or call (604) 216-3073.
SFU Food Education Days
Location: Simon Fraser University (8888 University Drive / Burnaby - map)
Date: From March 11-13, 2015
Cost: FREE
Food Education Days, organized by Sustainable SFU, seeks to engage students to learn more about issues of food access and security, food waste, local food production, community gardening and composting, and more. The event includes a movie screening, market, and information sessions.
Burnaby Food First will also be in attendance at the market on March 12, 2015.
Sustainable SFU is a student society that aims to make our campuses and communities more sustainable through student
leadership, advocacy and educational events around food, waste, transit and
climate.
For more information about Food Education Days, visit the event website.
Plant This Movie Screening
Location: Kerrisdale Community Centre (5851 West Boulevard / Vancouver - map)
Date: March 20, 2015 from 7:00 pm to 10:00 pm
Cost: FREE (all ages)
�Plant This Movie� explores urban farming around the world, from the incredible story of Havana, Cuba to communities of urban farmers in cities as diverse as Shanghai, Calcutta, Addis Ababa, London, and Lima. In the US, the story focuses on communities in New York, New Orleans, Los Angeles, and Portland. The film is narrated by Daryl Hannah.
The filmmaker Karney Hatch from Portland, OR will be present for Q&A. Light refreshments will be served.
For more information, visit the event page here.
Just Film Festival
Location: Langara College (100 West 49th Avenue / Vancouver - map)
Date: March 20 to March 22, 2015
Cost: From $10 to $35 (Discounts available for CoDev members, students, seniors, and low-income individuals)
The
Just Film Festival (formerly, the World Community Film Festival),
hosted by CoDevelopment Canada, returns for another year with a
collection of over 20 social justice and environmental documentaries --
covering issues from food and farming to sustainability and
globalization.
For more information about the festival and this year's films or to buy advance tickets, visit their website.
Vancouver Winter Farmers' Market
Location: Nat Bailey Stadium, East Parking Lot (4601 Ontario Street / Vancouver - map)
Dates: November 1, 2014 to April 25, 2015
Hours: 10:00 am to 2:00 pm each Saturday
Vendors include
farmers, fishers, artisans, food preparers, and more! Also find a
selection of food trucks and hot drink vendors. Bring your food scraps
from home to recycle at the Food Scraps Drop Spot.
In an effort to reduce plastic use at the market, please bring your own shopping bags.
For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/
3rd Annual East Side Beer Fest
Location: Wise Hall (1882 Adanac Street / Vancouver - map)
Date: March 11, 2015 from 7:00 pm to 9:00 pm
Cost: $24.99, plus non-perishable donation to the Greater Vancouver Food Bank
The Liberty Merchant Company proudly presents the 3rd Annual East Side Beer Fest tasting event!
The event will feature craft beers from all over the world as well samples from food purveyors on Commercial Drive. Some of participants lined up for this year�s event include 33 Acres Brewing Co., Parallel 49 Brewing Co., Dageraad Beer, Four Winds Brewing Company and Driftwood Beer from Victoria as well as Copper & Theory supplier of artisans beers and Untapped BC which imports craft beer & cider into BC.
Tickets are available at all Liberty Wine Merchant locations. For more information on the event, visit the website here.
Homesteader's Emporium
Location: Various (check website)
Cost: Starting from $20
Check
out some of these workshops hosted by the Homesteader's Emporium! For
times, details, and registration for individual workshops, visit their
Workshops page: http://www.homesteadersemporium.ca/calendar/
Upcoming Workshops
March 14: Introduction to Permaculture
March 14: Spring Mason Bee Keeping
March 28-30: The Bee School (weekend workshop)
Seasons of Food Workshops
Location: Hastings Community Centre (3096 East Hastings Street / Vancouver - map)
Cost: $15.00
Upcoming Workshops
March 4: Introduction to Water Bath Canning
March 7: Kids in the Kitchen
March 13: Indian Cuisine
March 19: Japanese Cuisine
For more information or to register, please email Seasons of Food.
GardenSmart Workshops
Location: Various (check website)
Cost: $8.25
Learn how to grow your own food, support your local ecology, and reduce
waste in your own backyard. GardenSmart Workshops are brought to you by
the North Shorth Recycling Program, the Lynn Canyon Ecology Centre, and
the Edible Garden Project.
Registration is required. To register or for more information, visit the workshop Eventbrite page here.
Upcoming Workshops
March 7: Backyard Seed Saving (FREE)
March 8: Fruit Tree Pruning
March 14: Seed Starting
March 21: Supporting Native Bees
March 22: Your First Vegetable Garden
Knife Skills Workshop
Location: Greater Vancouver Food Bank (1150 Raymur Avenue / Vancouver - map)
Date: March 6, 2015 from 9:00 am to 3:00 pm
Cost: $45.00 (PDF)
This one-day workshop will describe the different types of knives as well as
care and maintenance techniques. The instructors will demonstrate different
methods on cutting various food products, including fish, meats, and poultry.
Discussion on ways to reduce food waste during food preparation is an integral
part of this workshop. A full, delicious, healthy lunch will be prepared and
shared by the participants!
For more information or to register, please email Lisa Bouwmeester or call (604) 216-3073.
SFU Food Education Days
Location: Simon Fraser University (8888 University Drive / Burnaby - map)
Date: From March 11-13, 2015
Cost: FREE
Food Education Days, organized by Sustainable SFU, seeks to engage students to learn more about issues of food access and security, food waste, local food production, community gardening and composting, and more. The event includes a movie screening, market, and information sessions.
Burnaby Food First will also be in attendance at the market on March 12, 2015.
Sustainable SFU is a student society that aims to make our campuses and communities more sustainable through student
leadership, advocacy and educational events around food, waste, transit and
climate.
For more information about Food Education Days, visit the event website.
Plant This Movie Screening
Location: Kerrisdale Community Centre (5851 West Boulevard / Vancouver - map)
Date: March 20, 2015 from 7:00 pm to 10:00 pm
Cost: FREE (all ages)
�Plant This Movie� explores urban farming around the world, from the incredible story of Havana, Cuba to communities of urban farmers in cities as diverse as Shanghai, Calcutta, Addis Ababa, London, and Lima. In the US, the story focuses on communities in New York, New Orleans, Los Angeles, and Portland. The film is narrated by Daryl Hannah.
The filmmaker Karney Hatch from Portland, OR will be present for Q&A. Light refreshments will be served.
For more information, visit the event page here.
Just Film Festival
Location: Langara College (100 West 49th Avenue / Vancouver - map)
Date: March 20 to March 22, 2015
Cost: From $10 to $35 (Discounts available for CoDev members, students, seniors, and low-income individuals)
 |
| Source: Just Film Festival |
The
Just Film Festival (formerly, the World Community Film Festival),
hosted by CoDevelopment Canada, returns for another year with a
collection of over 20 social justice and environmental documentaries --
covering issues from food and farming to sustainability and
globalization.
For more information about the festival and this year's films or to buy advance tickets, visit their website.
Vancouver Winter Farmers' Market
Location: Nat Bailey Stadium, East Parking Lot (4601 Ontario Street / Vancouver - map)
Dates: November 1, 2014 to April 25, 2015
Hours: 10:00 am to 2:00 pm each Saturday
Vendors include
farmers, fishers, artisans, food preparers, and more! Also find a
selection of food trucks and hot drink vendors. Bring your food scraps
from home to recycle at the Food Scraps Drop Spot.
In an effort to reduce plastic use at the market, please bring your own shopping bags.
For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/
3rd Annual East Side Beer Fest
Location: Wise Hall (1882 Adanac Street / Vancouver - map)
Date: March 11, 2015 from 7:00 pm to 9:00 pm
Cost: $24.99, plus non-perishable donation to the Greater Vancouver Food Bank
The Liberty Merchant Company proudly presents the 3rd Annual East Side Beer Fest tasting event!
The event will feature craft beers from all over the world as well samples from food purveyors on Commercial Drive. Some of participants lined up for this year�s event include 33 Acres Brewing Co., Parallel 49 Brewing Co., Dageraad Beer, Four Winds Brewing Company and Driftwood Beer from Victoria as well as Copper & Theory supplier of artisans beers and Untapped BC which imports craft beer & cider into BC.
Tickets are available at all Liberty Wine Merchant locations. For more information on the event, visit the website here.
Homesteader's Emporium
Location: Various (check website)
Cost: Starting from $20
Check
out some of these workshops hosted by the Homesteader's Emporium! For
times, details, and registration for individual workshops, visit their
Workshops page: http://www.homesteadersemporium.ca/calendar/
Upcoming Workshops
March 14: Introduction to Permaculture
March 14: Spring Mason Bee Keeping
March 28-30: The Bee School (weekend workshop)
Seasons of Food Workshops
Location: Hastings Community Centre (3096 East Hastings Street / Vancouver - map)
Cost: $15.00
Upcoming Workshops
March 4: Introduction to Water Bath Canning
March 7: Kids in the Kitchen
March 13: Indian Cuisine
March 19: Japanese Cuisine
For more information or to register, please email Seasons of Food.
GardenSmart Workshops
Location: Various (check website)
Cost: $8.25
Learn how to grow your own food, support your local ecology, and reduce
waste in your own backyard. GardenSmart Workshops are brought to you by
the North Shorth Recycling Program, the Lynn Canyon Ecology Centre, and
the Edible Garden Project.
Registration is required. To register or for more information, visit the workshop Eventbrite page here.
Upcoming Workshops
March 7: Backyard Seed Saving (FREE)
March 8: Fruit Tree Pruning
March 14: Seed Starting
March 21: Supporting Native Bees
March 22: Your First Vegetable Garden
Monday, February 23, 2015
We Do Science Interview
I recently did an interview with Laurent Bannock, an expert in sport and exercise nutrition. His podcast We Do Science has rapidly become quite popular, due to Laurent's credibility and the interesting guests he interviews. We covered body composition, metabolically healthy obesity, the relationship between BMI and mortality, calorie counting, body fat regulation, and other related topics.
If you've already listened to several of my interviews and are starting to find them repetitive, you might enjoy this one because we cover some new ground. Laurent was a gracious host. Follow the link below to listen:
Neurobiology of Obesity, with Stephan Guyenet
If you've already listened to several of my interviews and are starting to find them repetitive, you might enjoy this one because we cover some new ground. Laurent was a gracious host. Follow the link below to listen:
Neurobiology of Obesity, with Stephan Guyenet
Friday, February 20, 2015
Monday, February 16, 2015
One Pot Cooking Workshop
Burnaby Food First is
pleased to present another FREE workshop (funded by the United
Steelworkers Local 1-1937).
One Pot Cooking
Thursday, March 5
6:30 pm - 8:30
pm
Edmonds Community School,
Community Room #100 (7651 18th Avenue / Burnaby - map)
Join nutritionist Suzan Anbari
and learn how to make easy, healthy and affordable one pot recipes the whole
family will enjoy!
**REGISTRATION CLOSED**
Can High-Fiber Foods Fight the Metabolic Syndrome?
The metabolic syndrome (MetSyn) is a cluster of signs including abdominal obesity, insulin resistance, high blood pressure, and blood lipid disturbances. MetSyn is the quintessential modern metabolic disorder, and it affects about one third of Americans. Many MetSyn diets recommend eating high-fiber foods, and research on the role of the gut microbiota in body weight and health tends to support this recommendation. Yet these diets are complex, so it's difficult to attribute positive effects to the high-fiber foods specifically, and some people have questioned the benefits of dietary fiber. Do high-fiber foods really improve MetSyn and promote weight loss?
The study
Read more �
The study
Read more �
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