farmers, cooks, eaters

Food education, calorie count problems, Bastyr, and more

Written by Josh C on Feb 2, 2012

We’ve got another great list of stories we’ve read over the last few weeks. Have anything we missed? Post it in the comments below and we’ll take a look!

Edible Education 101: A Complete Course on Modern Food Production
A new course at Berkeley led by Michael Pollan surveying “the political, social, environmental, and gustatory stakes of modern food production” is focused on bringing passionate and experienced guest speakers to students interested in really understanding how we eat in the 21st century. The whole series is on YouTube and there’s a sample below. From what I’ve watched for far, it’s an excellent series of lectures!

A year of progress for American Farmland Trust
A year in review on some of the highlights of what’s taken place in our region’s farmland through American Farmland Trust. AFT shares a few ways they have been working to protect farmland, safeguard the environment and provide fresh, healthy food throughout the region. Their subtitle for the Pacific Northwest: A Year of Progress.

Why Calorie Counts Are Wrong: Cooked Food Provides a Lot More Energy
Richard Wrangham, the chair of biological anthropology at Harvard University, talks about his chimpanzee research in the 70′s that lead him to, as he put it, “eat chimpanzee food all day.” This means totally uncooked, aka raw, food straight from the source. This activity led him to research the impact cooking has on food and found that cooked food provides more energy. Which means that calorie counts can often be wrong and that those eating a true raw food diet need to potentially eat a lot more than they expected to. Interesting fact: “the average woman on a 100% raw diet did not have a functioning menstrual cycle.”

Jim Watkins from Bastyr tells his story
Jim Watkins, Bastyr’s university’s director of dining services, makes mindful eating his mission. This is his story starting with 2 decades of social work in Minneapolis, moving through multiple restaurant openings, and finishing, for now, at Bastyr. “His philosophy boils down to this: Eat a varied diet; eat food in its whole, natural state as much as possible. It’s not just what we eat that’s important, but also how much. Exercise is equally vital.” Beautiful!

Tamara Murphy’s Melrose Plate
A great write-up from Seattle Weekly on Terra Plata and the journey to where it is now.

Photo by Joshua Huston on Seattle Weekly

3 responses to Food education, calorie count problems, Bastyr, and more

  1. On February 10th, 2012 at 8:08 pm , Stacy Brewer said...

    I got to eat lunch at Terra Plata for the first time on Wednesday and LOVED it! :) http://seattleseedling.com/2012/02/terra-plata/
    My boyfriend and I have reservations to try out dinner next week and I can hardly wait!

  2. On February 11th, 2012 at 9:59 am , Josh C said...

    Stacy… thanks for the comment, we’ll pass it along!

    We had a little group meal there recently, my first time as well, and thought the same. The braised pork with chorizo still comes to mind…

  3. On April 12th, 2012 at 7:39 am , What’s going on at the farmers, cooks, eaters blog? | ShinShinChez said...

    [...] Food education, calorie count problems, Bastyr, and more [...]

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