Staple Food Quotes

The soybean itself is a notably inauspicious staple food; it contains a whole assortment of "antinutrients" - compounds that actually block the body's absorption of vitamins and minerals, interfere with the hormonal system, and prevent the body from breaking down the proteins of the soy itself.

Ice cream isn’t junk food, Kyle. It’s a staple like milk or eggs.

When sodium, an unstable metal that can suddenly burst into flame, reacts with a deadly poisonous gas known as chlorine, it becomes the staple food sodium chloride, NaCl, from the only family of rocks eaten by humans.

A few words explanatory of that famine may not be amiss to some of our readers. The staple food of the Irish peasantry was the potato; all other agricultural produce, grains and cattle, was sold to pay the landlord’s rent. The ordinary value of the potato crop was yearly approximately twenty million pounds in English money; in 1848, in the midst of the famine the value of agricultural produce in Ireland was £44,958,120. In that year the entire potato crop was a failure, and to that fact the famine is placidly attributed, yet those figures amply prove that there was food enough in the country to feed double the population, were the laws of capitalist society set aside, and human rights elevated to their proper position.

Now keep in mind that the typical Greek myth goes something like this: innocent shepherd boy is minding his own business, an overflying god spies him and gets a hard-on, swoops down and rapes him silly; while the victim is still staggering around in a daze, that god’s wife or lover, in a jealous rage, turns him–the helpless, innocent victim, that is–into let’s say an immortal turtle and e.g. power-staples him to a sheet of plywood with a dish of turtle food just out of his reach and leaves him out in the sun forever to be repeatedly disemboweled by army ants and stung by hornets or something. So if Arachne had dissed anyone else in the Pantheon, she would have been just a smoking hole in the ground before she knew what hit her.

other spoils of the Spanish Conquest at the end of the sixteenth century and thereafter spread fitfully, only becoming fully established as a staple food of Europe's rural and working families during the nineteenth century.

I think one of the reasons that I feel empty after watching a lot of TV, and one of the things that makes TV seductive, is that it gives the illusion of relationships with people. It's a way to have people in the room talking and being entertaining, but it doesn't require anything of me. I mean, I can see them, they can't see me. And, and, they're there for me, and I can, I can receive from the TV, I can receive entertainment and stimulation. Without having to give anything back but the most tangential kind of attention. And that is very seductive. The problem is it's also very empty. Because one of the differences about having a real person there is that number one, I've gotta do some work. Like, he pays attention to me, I gotta pay attention to him. You know: I watch him, he watches me. The stress level goes up. But there's also, there's something nourishing about it, because I think like as creatures, we've all got to figure out how to be together in the same room. And so TV is like candy in that it's more pleasurable and easier than the real food. But it also doesn't have any of the nourishment of real food. And the thing, what the book is supposed to be about is, What has happened to us, that I'm now willing--and I do this too--that I'm willing to derive enormous amounts of my sense of community and awareness of other people, from television? But I'm not willing to undergo the stress and awkwardness and potential shit of dealing with real people. And that as the Internet grows, and as our ability to be linked up, like--I mean, you and I coulda done this through e-mail, and I never woulda had to meet you, and that woulda been easier for me. Right? Like, at a certain point, we're gonna have to build some machinery, inside our guts, to help us deal with this. Because the technology is just gonna get better and better and better and better. And it's gonna get easier and easier, and more and more convenient, and more and more pleasurable, to be alone with images on a screen, given to us by people who do not love us but want our money. Which is all right. In low doses, right? But if that's the basic main staple of your diet, you're gonna die. In a meaningful way, you're going to die.

Regarding US government recommendations that tend to encourage dairy consumption in the name of preventing osteoporosis, Nestle notes that in parts of the world where milk is not a staple of the diet, people often have less osteoporosis and fewer bone fractures than Americans do. The highest rates of osteoporosis are seen in countries where people consume the most dairy foods.

Rice provides a full one-fifth of calories consumed worldwide, more than wheat or corn, and is the essential staple in the daily diet of 3 billion people, many of them poor and food insecure.

This country’s in the grips of total pandemonium. All over Japan, it’s as if eighty million people had simultaneously gone out of their minds. Staple foods are either rationed or else completely unavailable, and the distribution always seems to be running behind schedule. On top of that, the authorities have cracked down on hoarding, and anyone caught laying in supplies is ruthlessly punished.

At the fairgrounds we saw them in the parking lot inhaling the effluvium of carnival, the smells of fried dough, caramel and cinnamon, the flap-flapping of tents, a carousel plinking out music-box songs, voluptuous sounds bouncing down tent ropes and along the trampled dust of the midway. Wind-curled handbills staple-gunned to telephone poles, the hum of gas-powered generators and the gyro truck, the lemonade truck, pretzels and popcorn, baked potatoes, the American flag, the rumblings of rides and the disconnected screams of riders -- all of it shimmered before them like a mirage, something not quite real.

But the best thing fire did was cook. Foods that humans cannot digest in their natural forms – such as wheat, rice and potatoes – became staples of our diet thanks to cooking. Fire not only changed food’s chemistry, it changed its biology as well. Cooking killed germs and parasites that infested food. Humans also had a far easier time chewing and digesting old favourites such as fruits, nuts, insects and carrion if they were cooked.

We did our best to conjure up the culinary staples of our culture, but since we were dependent on Chinese markets our food had an unacceptably Chinese tinge, another blow in the gauntlet of our humiliation that left us with the sweet-and-sour taste of unreliable memories, just correct enough to evoke the past, just wrong enough to remind us that the past was forever gone, missing along with the proper variety, subtlety, and complexity of our universal solvent, fish sauce.

Over the past fifteen years, the iconoclastic mathematician Irakli Loladze has isolated a dramatic effect of carbon dioxide on human nutrition unanticipated by plant physiologists: it can make plants bigger, but those bigger plants are less nutritious. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze told Politico, in a story about his work headlined “The Great Nutrient Collapse.” “We are witnessing the greatest injection of carbohydrates into the biosphere in human history—[an] injection that dilutes other nutrients in our food supply.” Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third. The problem has gotten worse as carbon concentrations have gotten worse. Recently, researchers estimated that by 2050 as many as 150 million people in the developing world will be at risk of protein deficiency as the result of nutrient collapse, since so many of the world’s poor depend on crops, rather than animal meat, for protein; 138 million could suffer from a deficiency of zinc, essential to healthy pregnancies; and 1.4 billion could face a dramatic decline in dietary iron—pointing to a possible epidemic of anemia. In 2018, a team led by Chunwu Zhu looked at the protein content of eighteen different strains of rice, the staple crop for more than 2 billion people, and found that more carbon dioxide in the air produced nutritional declines across the board—drops in protein content, as well as in iron, zinc, and vitamins B1, B2, B5, and B9. Really everything but vitamin E. Overall, the researchers found that, acting just through that single crop, rice, carbon emissions could imperil the health of 600 million people. In previous centuries, empires were built on that crop. Climate change promises another, an empire of hunger, erected among the world’s poor.

If I lived across the street from this place, I’d quit my job and just hang out here all day, until all the money was gone. Quimet & Quimet is a four-generations-old tapas bar in the El Poble-Sec neighborhood of Barcelona, which relies heavily on that Catalonian tapas bar staple of canned food.

Chilton nodded. "To begin with, Dr. Lecter will stay in his room. That is absolutely the only place where he is not put in restraints. One wall of his room is a double barrier which opens on the hall. I'll have a chair put there, and screens if you like. "I must ask you not to pass him any objects whatever, other than paper free of clips or staples. No ring binders, pencils, or pens. He has his own felt-tipped pens." "I might have to show him some material that could stimulate him," Graham said. "You can show him what you like as long as it's on soft paper. Pass him documents through the sliding food tray. Don't hand anything through the barrier and do not accept anything he might extend through the barrier

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

My job is never boring," Staples said. "There's nuts-and-bolts stuff like getting the tarpaulin over the shaft when it rains, and so in. Cataloging and reshelving. The shelves are in a shocking state. And when you've got everything ever written or lost to keep track of, it's quite a job. And there's fetching books. "I used to really look forward to requests for books way down in the abyss. We'd all rope up, follow our lines down for miles. The order falls apart a way down but you learn to sniff out class-marks. Sometimes we'd be gone for weeks, fetching volumes.' She spoke with a faraway voice. "There are risks. Hunters, animals, and accidents. Ropes that snap. Sometimes someone gets separated. Twenty years ago, I was in a group looking for a book someone had requested. I remember, it was called 'Oh, All Right Then': Bartleby Returns. We were led by Ptolemy Yes. He was the man taught me. Best librarian there's ever been, some say. "Anyway, after weeks of searching, we ran out of food and had to turn back. No one likes it when we fail, so none of us were feeling great. "We felt that much worse when we realized that we'd lost Ptolemy. "Some people say he went off deliberately. That he couldn't bear not to find the book. That he's out there still in the Wordhoard Abyss, living off shelf-monkeys, looking. And that he'll be back one day, book in his hand.

Another set of mismatch diseases that can be caused by farming diets are nutrient deficiencies. Many of the molecules that make grains like rice and wheat nutritious, healthful, and sustaining are the oils, vitamins, and minerals present in the outer bran and germ layers that surround the mostly starchy central part of the seed. Unfortunately, these nutrient-rich parts of the plant also spoil rapidly. Since farmers must store staple foods for months or years, they eventually figured out how to refine cereals by removing the outer layers, transforming rice or wheat from “brown” into “white.” These technologies were not available to the earliest farmers, but once refining became common the process removed a large percentage of the plant’s nutritional value. For instance, a cup of brown and white rice have nearly the same caloric content, but the brown rice has three to six times as much B vitamins, plus other minerals and nutrients such as vitamin E, magnesium, potassium, and phosphorus. Refined

A second dilemma of the diet without staples is that when we can afford not to obsess too much about satisfying our hunger, we cease to value food in the same way and our senses become dulled to changes in its quality. Just as Sherlock Holmes could recognise every variety of cigarette from its ash, an eighteenth-century European could distinguish different types of wheat from a single bite of bread. People knew when a loaf of bread had been made from inferior grain. Now, as chef Dan Barber has observed, we no longer even expect wheat to have a taste.

the typical Greek myth goes something like this: innocent shepherd boy is minding his own business, an overflying god spies him and gets a hard-on, swoops down and rapes him silly; while the victim is still staggering around in a daze, that god’s wife or lover, in a jealous rage, turns him—the helpless, innocent victim, that is—into let’s say an immortal turtle and e.g. power-staples him to a sheet of plywood with a dish of turtle food just out of his reach and leaves him out in the sun forever to be repeatedly disemboweled by army ants and stung by hornets or something.

We discover the bumps are milpa, small mounds of earth on which complementary crops were planted. Unlike linear plowing, which encourages water runoff and soil erosion, the circular pattern traps rainfall. Each mound is planted with a cluster of the Three Sisters that were the staples of Indian agriculture: corn, beans, and squash. The corn provided a stalk for the beans to climb, while also shading the vulnerable beans. The ground cover from the squash stabilized the soil, and the bean roots kept the soil fertile by providing nitrogen. As a final touch, marigolds and other natural pesticides were planted around each mound to keep harmful insects away. Altogether it was a system so perfect that in some Central American countries too poor to adopt linear plowing with machinery, artificial pesticides, and monocrops of agribusiness, the same milpa have been producing just fine for four thousand years. 19 Not only that, but milpa can be planted in forests without clear-cutting the trees; at most, by removing a few branches to let sunlight through on a mound. This method was a major reason why three-fifths of all food staples in the world were developed in the Americas.

Generally speaking, much of a culture's food production has historically been the province of its women, and has taken place within the home. Alcohol, however, is an important exception, as its production and consumption have, in many cultures, remained the jurisdiction of men. This was especially true in the gendered Old South, where plantation gentlemen used whiskey to construct a homosocial environment apart from women and children, and common Southern men used it to liven any meal or social gathering. Bourbon, more than other staples in the southern culinary tradition, thus offers a singular insight into white Southern masculinity.

deeply into pile carpeting that threatens to swallow us whole. A burnished steel FTW logo stretches across the wall with the tagline Feeding the World just below it. Black-and-white photos of basic foodstuffs dot the walls—bushels of maize and soybeans, fields of grain. Feeding the world, my ass, I think as we’re shuttled toward a meeting room. I’ve done some reading up on these folks. FTW is a commodity-trading firm that works to manipulate the futures market to drive up prices. There seems to be nothing that the world’s bankers believe they shouldn’t be free to exploit, including food staples. I imagine that in their perfect world, bankers would pocket a penny or two with every bite.

Goldman Sachs hoards rice, wheat, corn, sugar and livestock and jacks up commodity prices around the globe so that poor families can no longer afford basic staples and literally starve. Goldman Sachs is able to carry out its malfeasance at home and in global markets because it has former officials filtered throughout the government and lavishly funds compliant politicians—including Barack Obama, who received $1 million from employees at Goldman Sachs in 2008 when he ran for president. These politicians, in return, permit Goldman Sachs to ignore security laws that under a functioning judiciary system would see the firm indicted for felony fraud. Or, as in the case of Bill Clinton, these politicians pass laws such as the 2000 Commodity Futures Modernization Act that effectively removed all oversight and outside control over the speculation in commodities, one of the major reasons food prices have soared. In 2008 and again in 2010 prices for crops such as rice, wheat and corn doubled and even tripled, making life precarious for hundreds of millions of people. And it was all done so a few corporate oligarchs, the 1 percent, could make personal fortunes in the tens and hundreds of millions of dollars. Despite a damning 650-page Senate subcommittee investigation report, no individual at Goldman Sachs has been indicted, although the report accuses Goldman of defrauding its clients.319

The great cheeses of Europe were born during the Middle Ages- Cheddar in southern England in the twelfth century, Gouda in the Netherlands not long after; Parmigiano-Reggiano, the king of Italian cheeses, emerged as a staple of the cuisine of Emilia in the thirteenth and fourteenth centuries. From there, cheese began its inexorable march toward diversification, from sharp, funky blue cheeses aged in caves to unpasteurized triple creams to tangy pucks of goat cheese rolled in lavender and fennel pollen. By some estimates, more than four thousand varieties of cheeses are produced today- a thousand in France alone- made from a dozen different kinds of milk: cow, sheep, yak, reindeer, even human.

Crunchy, shaved burdock root wrapped in thick, creamy melted cheese! It matches beautifully with the juicy chicken and is perfectly accented with a touch of freshly ground black pepper! "But how could he get a flavor this rich without any bouillon?" "Because he took advantage of all of the burdock's savory flavor, right down to its peel. Burdock root has both a bitterness and a sweetness to it. He pulled out the perfect balance of both... ... and that tightened up and tied together the mellow robustness of the chicken and cheese! It so magnificently done it's frightening." He used burdock root, a vegetable hardly ever used in French cuisine... ... to cast a spell on a traditional French staple-quiche!

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,

In borrowing from a food culture, pay attention to how a culture eats as well as to what it eats. In the case of the French paradox, for example, it may not be the dietary nutrients that keep the French healthy (lots of saturated fat and white flour?!) as much as their food habits: small portions eaten at leisurely communal meals; no second helpings or snacking. Pay attention, too, to the combinations of foods in traditional cultures: In Latin America, corn is traditionally cooked with lime and eaten with beans; what would otherwise be a nutritionally deficient staple becomes the basis of a healthy, balanced diet. (The beans supply amino acids lacking in corn, and the lime makes niacin available.) Cultures that took corn from Latin America without the beans or the lime wound up with serious nutritional deficiencies such as pellagra. Traditional diets are more than the sum of their food parts.

To understand how seriously the people of Noto take the concept of waste, consider the fugu dilemma. Japanese blowfish, best known for its high toxicity, has been a staple of Noto cuisine for hundreds of years. During the late Meiji and early Edo periods, local cooks in Noto began to address a growing concern with fugu fabrication; namely, how to make use of the fish's deadly ovaries. Pregnant with enough poison to kill up to twenty people, the ovaries- like the toxic liver- had always been disposed of, but the cooks of Noto finally had enough of the waste and set out to crack the code of the toxic reproductive organs. Thus ensued a long, perilous period of experimentation. Locals rubbed ovaries in salt, then in nukamiso, a paste made from rice bran, and left them to ferment. Taste-testing the not-quite-detoxified fugu ovary was a lethal but necessary part of the process, and many years and many lives later, they arrived at a recipe that transformed the ovaries from a deadly disposable into an intensely flavored staple. Today pickled fugu ovaries remain one of Noto's most treasured delicacies.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.

At this crisis certain inventions in machinery were introduced into the staple manufactures of the north, which, greatly reducing the number of hands necessary to be employed, threw thousands out of work, and left them without legitimate means of sustaining life. A bad harvest supervened. Distress reached its climax. Endurance, overgoaded, stretched the hand of fraternity to sedition. The throes of a sort of moral earthquake were felt heaving under the hills of the northern counties. But, as is usual in such cases, nobody took much notice. When a food-riot broke out in a manufacturing town, when a gig-mill was burnt to the ground, or a manufacturer’s house was attacked, the furniture thrown into the streets, and the family forced to flee for their lives, some local measures were or were not taken by the local magistracy. A ringleader was detected, or more frequently suffered to elude detection; newspaper paragraphs were written on the subject, and there the thing stopped. As to the sufferers, whose sole inheritance was labour, and who had lost that inheritance — who could not get work, and consequently could not get wages, and consequently could not get bread — they were left to suffer on, perhaps inevitably left. It

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

How did wheat convince Homo sapiens to exchange a rather good life for a more miserable existence? What did it offer in return? It did not offer a better diet. Remember, humans are omnivorous apes who thrive on a wide variety of foods. Grains made up only a small fraction of the human diet before the Agricultural Revolution. A diet based on cereals is poor in minerals and vitamins, hard to digest, and really bad for your teeth and gums. Wheat did not give people economic security. The life of a peasant is less secure than that of a hunter-gatherer. Foragers relied on dozens of species to survive, and could therefore weather difficult years even without stocks of preserved food. If the availability of one species was reduced, they could gather and hunt more of other species. Farming societies have, until very recently, relied for the great bulk of their calorie intake on a small variety of domesticated plants. In many areas, they relied on just a single staple, such as wheat, potatoes or rice. If the rains failed or clouds of locusts arrived or if a fungus infected that staple species, peasants died by the thousands and millions. Nor could wheat offer security against human violence. The early farmers were at least as violent as their forager ancestors, if not more so. Farmers had more possessions and needed land for planting. The loss of pasture land to raiding neighbours could mean the difference between subsistence and starvation, so there was much less room for compromise. When a foraging band was hard-pressed by a stronger rival, it could usually move on. It was difficult and dangerous, but it was feasible. When a strong enemy threatened an agricultural village, retreat meant giving up fields, houses and granaries. In many cases, this doomed the refugees to starvation. Farmers, therefore, tended to stay put and fight to the bitter end.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

In just a bony fistful of years, classical Russian food culture vanished, almost without a trace. The country's nationalistic euphoria on entering World War I in 1914 collapsed under nonstop disasters presided over by the 'last of the Romanovs': clueless, autocratic czar Nicholas II and Alexandra, his reactionary, hysterical German-born wife. Imperial Russia went lurching toward breakdown and starvation. Golden pies, suckling pigs? In 1917, the insurgent Bolsheviks' banners demanded simply the most basic of staples - khleb (bread) - along with land (beleaguered peasants were 80 percent of Russia's population) and an end to the ruinous war. On the evening of October 25, hours before the coup by Lenin and his tiny cadre, ministers of Kerensky's foundering provisional government, which replaced the czar after the popular revolution of February 1917, dined finely at the Winter Palace: soup, artichokes, and fish. A doomed meal all around.

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

Now, I know that people with diabetes have heard over and over that they must limit rice, pasta, and other starchy foods. But keep in mind that diabetes—and overweight—has been rare in countries that have made these foods their staples. The plan does have rules about carbohydrates, but they relate mainly to which ones you choose, not how much. In our studies, we have found that people who include plenty of healthy carbohydrates in their diets do better, not worse.

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

Do they have that “lean and hungry look” of Cassius in Julius Caesar, and eat at dingy taquerias, or perhaps live off cheap staples like ramen or food substitutes? Those are the truly dangerous ones, the ones who live like organized crime trigger men, guerrilla fighters, or sailors at sea—eating shitty food and living in cheap, dumpy crash pads—and who couldn’t give a damn about quality of life.* Those are the people to fear, because they don’t need anything an antagonist can deprive them of.

Until the twentieth century, the threat of famine was a universal aspect of human existence across the world. Harvests failed; populations starved; for anyone but the wealthy, food wasn’t to be relied on. Even in rich countries such as Britain and France, ordinary people lived with the daily spectre of going to sleep hungry and spent as much as half their income on basic staples such as grain and bread.

Oh,” he said, stopping in the doorway. “I should probably warn you. Your beds might take a little getting used to.” “Why?” Tesla asked. “What’s wrong with them?” When Uncle Newt had shown them their room earlier, the beds had looked normal enough. Not that Nick and Tesla had paid much attention to them. They’d been distracted—and horrified—by the posters haphazardly stapled to the wall: Teletubbies, Elmo, Smurfs, Albert Einstein, and the periodic table. (Nick and Tesla had quickly agreed that the first three would “fall down” and “accidentally” “get ripped” at the first opportunity.) “There’s nothing wrong with your beds, and everything right!” Uncle Newt declared. “I’m telling you, kids. You haven’t slept till you’ve slept on compost!” “What?” Nick and Tesla said together. Even Uncle Newt couldn’t miss the disgust on their faces. “Maybe I’d better come up and explain,” he said. Uncle Newt pulled the comforter off Nick’s bed and revealed something that didn’t look like a bed at all. It was more like a lumpy black sleeping bag with tubes and wires poking out of one end. “Behold!” Uncle Newt said. “The biomass thermal conversion station!” Nick reluctantly gave it a test-sit. It felt like he was lowering himself onto a garbage bag stuffed with rotten old food. Because he was. “As you sleep,” Uncle Newt explained, “your body heat will help decompose food scraps pumped into the unit, which will in turn produce more heat that the convertor will turn into electricity. So, by the time you wake up in the morning, you’ll have enough power to—ta da!” Uncle Newt waved his hands at a coffeemaker sitting on the floor nearby. “Brew coffee?” Tesla said. Uncle Newt gave her a gleeful nod. “We don’t drink coffee,” said Nick. “Then you can have a hot cup of invigorating fresh-brewed water.” “Great,” Nick said. He experimented with a little bounce on his “bed.” He could feel slimy things squishing and squashing beneath his butt. “Comfy?” Uncle Newt asked. “Uhh … kind of,” Nick said. Uncle Newt beamed at his invention. “Patent pending,” he said. Uncle Newt was a gangly man with graying hair, but at that moment he looked like a five-year-old thinking about Christmas. Tesla gave the room a tentative sniff. “Shouldn’t the compost stink?” “Oh, no, no, no, no, no! Each biomass thermal conversion station is completely airtight!” Uncle Newt’s smile wavered just the teeniest bit. “In theory.” Nick opened his mouth to ask another question, but Uncle Newt didn’t seem to notice. “Well,” he said, slapping his hands together, “I guess you two should wash your teeth and brush your faces and all that. Good night!

Cultures the world over consider their staple the incarnation of God: Buffalo for the Cheyenne, Corn for the Hopi, Cattle for the Massai, Wheat (bread) for the Christians. What I've seen about hunting and gathering peoples, they are the only ones who can fully grasp and accept the Holy Communion. (Funny how we think we have to cram our little wafers down their throats.) All life forms are the sacrificial victim—there's absolutely no exception; all are food.

All of our uncertainties about nutrition should not obscure the plain fact that the chronic diseases that now kill most of us can be traced directly to the industrialization of our food: the rise of highly processed foods and refined grains; the use of chemicals to raise plants and animals in huge monocultures; the superabundance of cheap calories of sugar and fat produced by modern agriculture; and the narrowing of the biological diversity of the human diet to a tiny handful of staple crops, notably wheat, corn, and soy.

Miso is another fermented whole soy food. This thick paste is commonly mixed with hot water to make a delicious soup that’s a staple in Japanese cuisine. If you want to give it a try, I suggest white miso, which has a mellower flavor than red miso.

Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.

At the state park, they hiked up to a meadow covered with soft grass and golden poppies. Jerome spread out a blanket, and they lazed in the sunshine and had their lunch. The sliders and sheet cake were a hit, as she had known they would be. The sandwiches had been a food truck staple---thin slices of house-cured pastrami, garlic dill kraut, Swiss cheese, and Russian dressing, the rolls slathered with herb butter and crunchy seeds and salt.

consumer staples include food, beverages, and household products that consumers need to buy in good times and bad.

Most of the calories that men in these societies provision come from hunting or fishing. So in many hunter-gatherer groups it's not unusual for men to contribute up to 90 percent or more of the protein eaten by their families and band. These valuable nutrients and fat, however, come from vertebrate meat. And hunting requires many years of investment to master; even then, return rates are often low and quite variable. among contemporary foraging groups, vertebrate meat can range from anywhere between 30 percent and 80 percent of the diet. So women's work is extremely important since women extract more constant and predictable food resources, including roots, nuts, seeds, invertebrate meat, and plant fibers that require a large amount of effort to process. Therefore, both sexes depend very much on one another to divide their labor between the staples needed to survive and the high-value nutrients required to thrive.

Still more striking, the people who built Stonehenge were not farmers, or not in the usual sense. They had once been; but the practice of erecting and dismantling grand monuments coincides with a period when the peoples of Britain, having adopted the Neolithic farming economy from continental Europe, appear to have turned their backs on at least one crucial aspect of it: abandoning the cultivation of cereals and returning, from around 3300 BC, to the collection of hazelnuts as their staple source of plant food. On the other hand, they kept hold of their domestic pigs and herds of cattle, feasting on them seasonally at nearby Durrington Walls, a prosperous town of some thousands of people – with its own Woodhenge – in winter, but largely empty and abandoned in summer. The builders of Stonehenge seem to have been neither foragers nor herders, but something in between.41 All this is crucial because it’s hard to imagine how giving up agriculture could have been anything but a self-conscious decision. There is no evidence that one population displaced another, or that farmers were somehow overwhelmed by powerful foragers who forced them to abandon their crops. The Neolithic inhabitants of England appear to have taken the measure of cereal-farming and collectively decided that they preferred to live another way.

Just because rice has served as our staple crop for thousands of years doesn't guarantee its perpetual role. The shift in climate necessitates crops that exhibit greater resilience and reduced dependence on resources.

Just as a river finds new courses when the landscape shifts, our staple crops must chart a new course to navigate the terrain of climate change.

But thirty million dollars of subsidy money from Washington had been plowed into Project Soybean—an enormous acreage in Louisiana, where a harvest of soybeans was ripening, as advocated and organized by Emma Chalmers, for the purpose of reconditioning the dietary habits of the nation. Emma Chalmers, better known as Kip’s Ma, was an old sociologist who had hung about Washington for years, as other women of her age and type hang about barrooms. For some reason which nobody could define, the death of her son in the tunnel catastrophe had given her in Washington an aura of martyrdom, heightened by her recent conversion to Buddhism. “The soybean is a much more sturdy, nutritious and economical plant than all the extravagant foods which our wasteful, self-indulgent diet has conditioned us to expect,” Kip’s Ma had said over the radio; her voice always sounded as if it were falling in drops, not of water, but of mayonnaise. “Soybeans make an excellent substitute for bread, meat, cereals and coffee—and if all of us were compelled to adopt soybeans as our staple diet, it would solve the national food crisis and make it possible to feed more people. The greatest food for the greatest number—that’s my slogan. At a time of desperate public need, it’s our duty to sacrifice our luxurious tastes and eat our way back to prosperity by adapting ourselves to the simple, wholesome foodstuff on which the peoples of the Orient have so nobly subsisted for centuries. There’s a great deal that we could learn from the peoples of the Orient.

Consume foods like oatmeal, oats, brown rice, whole grain bread and broccoli. Broccoli is so good for your body that you should make it a staple in your diet.

Saltines and sardines. Staples of his diet. Add a chunk of rat cheese and a Kosher dill spear and you had yourself the four basic food groups. There simply wasn’t any finer fare.

Societies that don’t embrace freedom wind up with the least prosperity. Venezuela is a country rich in natural resources, yet after just fourteen years under a socialist government, it now rations food, electricity, water, and other staples.

The good news, as a senior scientist at the Center for Alzheimer’s Research entitled a review article, is that “Alzheimer’s Disease Is Incurable but Preventable.”61 Diet and lifestyle changes could potentially prevent millions of cases a year.62 How? There is an emerging consensus that “what is good for our hearts is also good for our heads,”63 because clogging of the arteries inside of the brain with atherosclerotic plaque is thought to play a pivotal role in the development of Alzheimer’s disease.64 It is not surprising, then, that the dietary centerpiece of the 2014 “Dietary and Lifestyle Guidelines for the Prevention of Alzheimer’s Disease,” published in the journal Neurobiology of Aging, was: “Vegetables, legumes (beans, peas, and lentils), fruits, and whole grains should replace meats and dairy products as primary staples of the diet.”65

Yes, health care is a crucial component of a person’s lifestyle, and that might make Americans hesitant to rely on “the free market” to deliver it. But food, clothing, and shelter are even more fundamental staples of life, and most Americans would agree that having the government act as a “single payer” for all of their purchases at the grocery store and The Gap would be an absolute disaster.

wants us to disappear, so why waste resources trying to push us out, when they can just starve us out by not supplying us with food and other items. However, we’re going to take a stand. We have corn, wheat, and other food staples growing in the fields, plenty of beef, and all of us can grow a garden for the rest of our food. Does anyone have an objection to helping construct the wall around Delaney?” no one seemed to object, “Well, that solves that problem.

One would expect to find a comparatively high proportion of carbon 13 [the carbon from corn] in the flesh of people whose staple food of choice is corn - Mexicans, most famously. Americans eat much more wheat than corn - 114 pounds of wheat flour per person per year, compared to 11 pounds of corn flour. The Europeans who colonized America regarded themselves as wheat people, in contrast to the native corn people they encountered; wheat in the West has always been considered the most refined, or civilized, grain. If asked to choose, most of us would probably still consider ourselves wheat people, though by now the whole idea of identifying with a plant at all strikes us as a little old-fashioned. Beef people sounds more like it, though nowadays chicken people, which sounds not nearly so good, is probably closer to the truth of the matter. But carbon 13 doesn't lie, and researchers who compared the carbon isotopes in the flesh or hair of Americans to those in the same tissues of Mexicans report that it is now we in the North who are the true people of corn. 'When you look at the isotope ratios,' Todd Dawson, a Berkeley biologist who's done this sort of research, told me, 'we North Americans look like corn chips with legs.' Compared to us, Mexicans today consume a far more varied carbon diet: the animals they eat still eat grass (until recently, Mexicans regarded feeding corn to livestock as a sacrilege); much of their protein comes from legumes; and they still sweeten their beverages with cane sugar. So that's us: processed corn, walking.

Here are some tips to help you feed your family a healthy diet; they’ll save you money in the long run: 1. Skim Milk: skim milk has no empty calories, according to the U.S. Department of Agriculture; serve that as alternative to whole milk or even 2%. 2. Extra Lean Ground Beef: extra lean ground beef also has no empty calories; regular ground beef gets about one quarter of its calories from fat. 3. Skinless Chicken Breast: A skinless chicken breast has no empty calories. Battered and fried chicken wings get almost 80 percent of their calories from fat. 4. Wheat Bread: Wheat bread, which should be a staple in virtually every home, has no empty calories; a croissant has almost 50 percent empty calories. 5. Junk Drinks: soda pop, beer, wine and distilled spirits all provide no nutritional value for their calories. Money spent here is simply wasted. 6. Toppings: Butter, margarine, cream cheese and whipped toppings are almost completely empty calories. 7. Water: water from the tap in America is generally safe to drink, virtually free and is the healthiest option for most people. 8. Eating at Home: At home, you have the opportunity to influence your family’s eating habits more than when you eat out. If you provide food they love to eat at home, you can save money by eating out less. If it’s healthy food at home,

Protectionist measures may permit domestic industries to thrive, which under free trade would wither in the face of cheap imports. Imports may be opposed by the government in the public interest--for example because it thinks it imprudent to rely upon foreign suppliers of certain strategic goods such as staple foods, energy, or military equipment, or because it wishes to nurture an infant industry as yet too weak to compete internationally, or because it wishes to preserve traditional industries such as fishing in order to preserve employment and local communities.

Forgiveness does not mean excusing.   - Clive Staples Lewis

Few of us realize that we shoppers are mice in a complex retail maze. Supermarkets spend a vast amount of money to figure out how shoppers behave. Every detail is purposeful, from the music they play to the size of the font declaring sales. For instance, you probably notice that it's chilly in a supermarket. I used to think that was because the chill helped to preserve the food. In fact, cold triggers hunger. If you are hungry, you'll buy more. The first thing that you run into in a supermarket is the produce section. The tactile experience of touching food and the bright colors get you in the mood for shopping. The milk, flour and cereal are invariably spaced far apart. Why? Supermarkets are designed to slow you down. The longer you spend in the maze of a store trying to find staples, the more likely you'll buy something on impulse. Food manufacturers pay for premium shelf placement at eye level, or, in the cereal aisle, at the eye level of children.

The so-called “Goulash capitalism” episode in Hungary clearly illustrated the problem. In 1994, shortly after the privatization of agriculture and food production, the country was swept by an epidemic of lead poisoning. After searching far and wide for the cause, doctors and scientists finally tracked down the source of the problem. Manufacturers of paprika—a staple of Hungarian cuisine—had been grinding up old paint, much of it lead-based, and adding it to the spice in order to improve its colour. The practice was so widespread that Hungarian officials were forced to order all the paprika in the country removed from store shelves and destroyed. At the time, no laws were in place to prevent such a catastrophe, simply because it had not occurred to anyone that this kind of thing would happen. Under communism, in which firms had no competition, no one had any incentive to poison their customers, and so consumer protection laws were unnecessary. In making the transition to the market, policy-makers assumed that producers would compete with one another to produce the best-quality paprika. They didn’t realize that producers would compete only to produce the best-looking paprika.

Home Foods Store is a leading grocery retailer that has recently launched its e-commerce platform, RudcaFood, to cater to the growing demand for online grocery shopping. The website offers a wide range of fresh produce, pantry staples, and specialty items, all sourced from trusted suppliers and farmers. With RudcaFood, customers can enjoy the convenience of shopping from home while still receiving high-quality, locally sourced food. The website features an intuitive interface, easy navigation, and secure payment options, making it simple for customers to find and purchase the products they need. Additionally, Home Foods Store is committed to sustainability and reducing its carbon footprint, so customers can feel good about their purchases and their impact on the environment. Overall, RudcaFood is a valuable resource for anyone looking to save time and support local farmers while still enjoying the convenience of online shopping.

In most hunter-gatherers, women spend long hours gathering, preparing and cooking staple foods while men are out hunting for delicacies.

Amazonia was not a dead end where the environment ineluctably strangled cultures in their cradles. It was a source of social and technological innovation of continental importance. By about four thousand years ago the Indians of the lower Amazon were growing crops—at least 138 of them, according to a recent tally. The staple then as now was manioc (or cassava, as it is sometimes called), a hefty root that Brazilians roast, chop, fry, ferment, and grind into an amazing variety of foods.

Let me tell you what is insane and irrational. Corporate-based agribusiness that relies on mono-crop specialization for export and huge inputs of petroleum-based fertilizer... that harms local ecosystems and drives peasants from the countryside into the cities, into shantytowns and slums... that’s insane. Turning lands previously geared to food cultivation into land to grow fuel crops like ethanol, and the development of an export-oriented agriculture where you have exotic flowers being raised for export while poor people go hungry... that’s insane. Making countries become increasingly dependent on the world market for food staples that are subject to the vagaries of world prices... that is the height of irrationality and insanity.

She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.

Why do dragons lust for gold?’ ‘Dragons do not lust for gold. They hoard gold because they are often lazy, and do not like to go out in search for food. Rumours about their hoards ensure a steady stream of questing heroes, in other words, a staple diet. The dragon lust for gold should be called the dragon lust for gold-lusting food,’ said Asvin.

Homebuilding, for one, will benefit from AI in terms of design and marketing, but an actual physical home won’t go away anytime soon. Even if we start spending a lot of time in the metaverse, as long as we have physical bodies, we’re still going to sleep in a real bed, brush our teeth over a real sink, take a real shower, and use a real toilet. At the moment, AI appears to be more of a friend than foe to the homebuilding industry, along with staple sectors of the economy, such as clothing and food.

They trained for war in the nerge or hunt, pursuing antelope and martens often with the aid of a falcon. Marmots – groundhogs – were a staple, used for fresh food that could be dried for winter and as a source of fur. But these animals, or rather the fleas that lived in their fur, would play a special role in world history.

First he searched the cooling bodies of Aclines, his apprentice, and the bodyguard. He set a few things aside to look at later, and tossed several potentially dangerous intentioned items over the side. Then he started a search of the rooms off the upper deck cabin while Tenes found the ship’s chart box and took it out to Ziede. Sanja helped him search, and he showed her what to look for and what to be wary of. Only five of the curtained rooms off the cabin had been occupied, so the work went quickly. Aclines had left no convenient diaries explaining his plans, no letters to his masters, no documents naming Ashem and Ramad as coconspirators. But maybe that sort of thing was only done by the villains in romantic Arike novels or Enalin poetic epics. Kai checked the lavish bathing room on the service deck just below. It had basins that could be filled with water pumped up from the ship’s cistern, and Kai took the opportunity to stick his head under a tap and quickly rinse the saltwater out of his hair. The galley was small, meant only to serve the Immortal Blessed occupying the stern cabin, but it was stocked with dry staples like lentils, chickpeas, and millet, with fresh stores of dates and figs. Provisions for Arike and the other south- and eastlanders, not the kind of food the Immortal Blessed preferred.

From approximately 10000 BCE onward, central and eastern Asian peoples began to rely on hemp to make rope, fish netting, canvas, and fabrics—and it became a staple source of food for the Han Chinese and their animals.

These are people living somewhere between hunter-gatherers and subsistence farmers. Lindeberg wrote, “Cultivated tubers (mainly yam, sweet potato and taro) are staples, supplemented by fruits, leaves, [coconuts], fish, maize, tapioca and beans.” All less calorically dense foods, save for the occasional coconut. About 70 percent of their calories come from carbohydrates—so you could say the Kitavans have a high-carb diet—and they eat around 2,200 calories a day, despite having plenty of food in storage. Critically, Lindeberg reported, the Kitavans eat no processed, higher-density foods. He found no overweight Kitavans and zero indications of heart disease or evidence that any Kitavan had ever had a heart attack or stroke. The majority of people he tested were over 50 years old. A handful even reached past 90—quite a feat without modern medicine.

And it is one thing to genetically modify grain corn for animal feeding and another to tinker with wheat, the staple of nutrition and one of the foundations of Western civilization. As a result, genetically modified wheat varieties have been developed and tested, but none is commercially produced in North America, Europe, Asia, or Australia. In the US, Canadian, and Australian cases there is an additional obvious concern: these countries are major grain exporters and would not be able to send their wheat to most of the world’s countries that do not accept any genetically modified food.

A single slice of enriched white bread now has as much appetite-stimulating B vitamins as a medium sweet potato and more riboflavin and niacin than a cup of beans. These enrichments are specifically designed to enable people to eat refined foods as staples, which are rapidly digested and lack the satiating fiber and phytonutrients that are found in whole grains and complex carbohydrates. Moreover, a diet that lacks fermentable fiber promotes diet-induced adiposity.

Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.

Garlic[43] : This amazing aromatic plant, the most powerful antioxidant known, has been used to treat and cure illnesses through the ages. Even Hippocrates recommended consuming large amounts of crushed garlic as a remedy. A study in China finds that consuming raw garlic regularly cuts the risk of lung cancer in half, and previous studies have suggested that it may also ward off other malignant tumors, such as colon cancer. It is best to let it sit for at least fifteen minutes after the pods have been crushed. This time is needed to release an enzyme (allicin) that produces antifungal and anti-cancer compounds. Alliates (garlic, onion, chives) and their cousins (leek, shallot) improve liver detoxification and therefore help protect our genes from mutations. I take it in three forms: tablet, powder and fresh. I use it in almost all my dishes and sauces, it is the anti-cancer food par excellence. Vegetables[44] : To avoid disease, nothing like a diet rich in raw and organic vegetables. The daily intake of vegetables would prevent cancers of the mouth, pharynx, esophagus, lung, stomach, breast, colon and rectum. I eat it abundantly; you could even say that it has become my staple food. I eat of course all the cabbage, garlic, onion, pepper but also asparagus, mushrooms, leek, cucumber, scallions (green onions), zucchini, celery, all salads, spinach, endives, pickles, radishes, green beans, parsley and aromatic herbs. At first, I ate cooked tomatoes but stopped because they contain too much sugar. Omega 3 :   Omega 3, in cancer, are anti-inflammatory. Omega 6 or linoleic acids (found in sunflower and peanut oils) are inflammatory. You must always have an omega 3 / omega 6 ratio favorable to omega 3. This is why I take capsules of this fatty acid in addition to eating sardines and anchovies[45]. An inflammatory environment is conducive to the formation and proliferation of cancer cells. To restore the balance, it is necessary to consume more foods rich in omega 3 such as fatty fish, rather small ones because of mercury pollution (sardines, anchovies, mackerel, herring), organic eggs or eggs from hens fed with flax, chia seeds and flax seeds, avocados, almonds, olive oil. These good fatty acids help in the prevention of several cancers including breast, prostate, mouth and skin.

Dr Saurabh Patel-Best Piles Doctor in Ahmedabad Piles are the swollen and enlarged viens that form inside and outside of the anus and rectum. This can make person uncomfortable and cause lot’s of pain and also cause rectum bleeding. They are common and affect people of all the age. Piles can be of different sizes. If you have any problem related to the piles then you can consult the doctor Dr. Saurabh Patel who is the Best Piles Doctor in Ahmedabad. Causes of Piles: People who are at risk of getting piles: 1. Who are more overweight/obese. 2. Pregnant Women 3. People don’t eat fiber rich diet. 4. Have chronic constipation or diarrhea. 5. People lift objects which are very heavy. 6. Strain while having bowel movements. Symptoms of Piles: 1) When you poo there is right red blood. 2) An itchy anus. 3) You still feel like going to the Poo after going to the toilet. 4) When you wipe the bottom portion then there is mucus in your underwear or toilet paper. 5) Pain and Lumps around your anus. Prevention: 1) Eat fiber rich food and keep yourself hydrated to make it easier for the stool to pass. 2) Avoid Straining when you pass the stool. 3) You should avoid lifting the heavy objects as it can cause the risk of developing the piles. 4) You should maintain the proper weight. 5) You should exercise regularly which can help you to keep yourself active and helps you to reduce the risk of developing the piles. Piles Diagnosis: First the doctor will examine you and ask the symptoms if you have of Piles. They insert the fingers with gloves into the anus to feel the rectum and if there is any lumps present there. The Physician may also recommend patient to get the blood test done if you are suffering from anaemia. Piles Treatment: At Home: 1) Eat fiber rich foods like fruit, vegetables, and grains. 2) Drink more water and don’t strain the bowl movement. 3) Apply ice packs which can help to ease the pain and the swelling. Surgical Treatment: If you have larger piles or if the treatment have not helped then then you have to go for the surgery. Your doctor will: 1) Inject chemicals into the piles which will shrink it. 2) Use a laser to seal off the vessels that provide blood to the hemorrhoid. 3) Place a tiny rubber band around it to block its blood supply. 4) Use a staple to cut off its blood flow.

I myself can't go too long without real Southern fried chicken, skillet cornbread, and all the other wonderful staples of my home food.

If you currently eat out a lot, you may go into withdrawal if you try and cut down, but there a high probability that what you are missing isn’t the food so much as the ‘third place’ factor. This neat little term describes a place that is not work or home, but a third kind of place where you feel at ease, and a part of the greater world. Town squares serve this function beautifully in many cultures where they are used as a staple of the community’s ‘going out’ life. […] It took your authors some practice to establish a repertoire of non-spending-oriented third places. We very much like our local park, which is used heavily by the surrounding community, and we often go lounge there at sunset and exchange pleasantries with people and their dogs. Maybe we bring a beer and a bag of peanuts. Maybe we don’t. It feels like a proper third place occasion though, and it costs zero to ten bucks. The library serves beautifully as a third place too. […] The beach is another great third place, as is a well-used community garden, but you can definitely get more creative.

A century or two later, when they began reaching the islands of Polynesia, European observers found that the sweet potato was an important staple in many of the islands of the central and eastern Pacific. At Easter Island in 1722, Jacob Roggeveen was offered sweet potatoes in trade; in Hawai‘i, one of Cook’s officers reported that they were so plentiful “the poorest natives would throw them into our Ships for Nothing”; and in New Zealand, where many traditional Polynesian food crops would not grow because of the climate, visitors found extensive sweet potato plantations. Indeed, the first “absolute botanical proof” of the plant’s presence in Polynesia—proof that these early observers were not conflating it with the visually similar but botanically distinct yam—is an herbarium specimen collected in New Zealand in 1769 by Joseph Banks.

Bread was the staple of a medieval diet. In lordly English households a standard daily food ration for every individual was between two and three pounds of wheat bread, and about a gallon of ale.

People used to ‘pig out’ on fresh produce and home cooking, but today, there are only the pigs, human and otherwise — no produce. Local fruits and vegetables are vanishing, and only occasional barbecue gatherings remain. Frozen foods and fast foods, and melons and strawberries from Mexico, have become staples. Folks aren’t eating less (just look at the stomachs hanging over the counters at McDonald’s and Taco Bell), but they are eating differently.

The economy is still substantially that of the fur trade, still based on the same general kinds of commercial items: technology, weapons, ornaments, novelties, and drugs. The one great difference is that by now the revolution has deprived the mass of consumers of any independent access to the staples of life: clothing, shelter, food, even water. Air remains the only necessity that the average user can still get for himself, and the revolution has imposed a heavy tax on that by way of pollution.

The green sponge turned out to be fu (wheat gluten), a high-protein Buddhist staple food often flavored with herbs and spices. The pink-and-yellow cigarette lighters turned out to be yogurts. The lime-green yo-yos were rice taffy cakes bulging with sweet white bean paste. As for the vermilion-colored mollusks, they were a kind of cockle called blood clams (or arc shell) and, according to Tomiko, "delicious as sushi." The jumbo green sprouts came from the daikon radishes and were "tasty in salads." And the pebbly-skinned yellow fruit was yuzu, an aromatic citrus with a lemony pine flavor that was "wonderful in soup.

The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time. I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.

The good news, as a senior scientist at the Center for Alzheimer’s Research entitled a review article, is that “Alzheimer’s Disease Is Incurable but Preventable.”61 Diet and lifestyle changes could potentially prevent millions of cases a year.62 How? There is an emerging consensus that “what is good for our hearts is also good for our heads,”63 because clogging of the arteries inside of the brain with atherosclerotic plaque is thought to play a pivotal role in the development of Alzheimer’s disease.64 It is not surprising, then, that the dietary centerpiece of the 2014 “Dietary and Lifestyle Guidelines for the Prevention of Alzheimer’s Disease,” published in the journal Neurobiology of Aging, was: “Vegetables, legumes (beans, peas, and lentils), fruits, and whole grains should replace meats and dairy products as primary staples of the diet.

curcumin pills; they merely got less than a teaspoon a day of just the regular turmeric spice you’d find at the grocery store. Of course, turmeric can’t completely mitigate the effects of smoking. Even after the participants ate turmeric for a month, the DNA-damaging ability of the smokers’ urine still exceeded that of the nonsmokers’. But smokers who make turmeric a staple of their diets may help lessen some of the damage.

Mmm! This is so yummy! It's salt and spring onion flavored, right?" "Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!" "Yum! The salty flavor really whets the appetite!" "The body especially craves salt after exercise too." "Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.* "Right! The heavy sweetness of tsukudani foods goes really well with cheese." "Okay, let's see what the last one is! Yum! The garlic flavor is awesome!" "Those are my honey-garlic pork rice balls. I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking saké, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it. I brought barley tea and green tea. Take your pick!" AAAAH "This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it." "The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.

SALSA VERDE. A sauce made primarily of finely minced Italian parsley and cured anchovies... it is often a garnish for grilled meat or vegetable dishes... and is considered a staple sauce in Italian cuisine. "What was he thinking? This was supposed to be a Japanese dish! Making something Italian means he automatically fails!" "No, he does not. This salsa wasn't made from cured anchovies. Instead, it primarily uses uruka, a specific type of shiokara sauce made from sweetfish. *Shiokara is salted, fermented fish viscera.* Uruka typically requires over a week to make. However, this is an "instant" version, is it not?" "Correct! Wash sweetfish viscera and boil them in saké for two minutes. Then flavor with soy sauce, salt and mirin. The result is a quickly made, yet still rich and appropriately bitter, uruka. "Instant uruka?!" "I didn't know that was possible!" "That wasn't the only place he was creative. Instead of parsley, he minced Japanese perilla leaves and green onion to give it a bright green color and refreshing kick. And since garlic is hardly used in traditional Japanese cuisine, he chose yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt, to give it a distinctly Japanese flavor." "Exactly. With instant uruka as its base... ... I made a Japanese-style salsa verde!

you hate to cook and just want the cheapest, easiest way to make healthy meals, I highly recommend dietitian Jeff Novick’s Fast Food DVD series. Using common staples like canned beans, frozen vegetables, quick-cook whole grains, and spice mixes, Jeff shows you how you can feed your family healthfully in no time for about four dollars a day per person. The DVDs also include grocery store walk-

Even vegetarians can suffer high rates of chronic disease, though, if they eat a lot of processed foods. Take India, for example. This country’s rates of diabetes, heart disease, obesity, and stroke have increased far faster than might have been expected given its relatively small increase in per capita meat consumption. This has been blamed on the decreasing “whole plant food content of their diet,” including a shift from brown rice to white and the substitution of other refined carbohydrates, packaged snacks, and fast-food products for India’s traditional staples of lentils, fruits, vegetables, whole grains, nuts, and seeds.40