EatingWell May - June 2016

EDITOR@EATINGWELL.COM FOLLOW ME ON TWITTER & INSTAGRAM @JESSIEEATSWELL For a fleeting moment about a year ago it seemed that the U.S. government might do something that would have a monumental impact on the push for better food. It was February 2015 when the recommendation came out: sustainability should be part of the Dietary Guidelines for Americans and, to that end, Americans should eat less meat. The recommendations drew a simple, bold line in the sand that said keeping the Earth and our food supply viable for future generations was an important goal, right up there with making meals balanced. Both as a cook who goes out of my way to make better food choices and as editor of this magazine, this seemed like a totally laudable idea . Consider this stat from the…

FEEDBACK @EatingWell I’ve been wondering about functional fibers & their place in the diet. Thank you for an educated answer! @khorrell1 [“You Need This,” p. 100, March/April issue] I just subscribed to your website and found the Diabetes Meal Plan. It is the most comprehensive plan for diabetics I have seen. I am extremely grateful. Jorge Blanco, Claverack, NY Find our meal plans at eatingwell.com/webextra “Love this recipe from the March/April issue of @eatingwell magazine! Baked eggs, tomatoes and chiles [Shakshuka]. Totally recommend and totally will be making this one again!” @littlelegumesnutrition Show us what you make from this issue. Use #EatingWellMagazine on Instagram and tag @EatingWell. Your photo could be featured here! FOLLOW NOW @DaniNierenberg Is Canada’s Food Guide due for an overhaul? What’s California’s agricultural future? Tweets from Danielle Nierenberg, co-founder and president of Food…

Michael Neidlinger braced himself for the Diamond back—Ohio’s Kings Island 80 mph roller coaster—but, before the ride could start, park employees asked him to step off. The 31-year-old’s lap bar wouldn’t fully click. “I had to make the walk of shame,” Michael says. “At that point I had never been more motivated to do anything in my entire life.” That Saturday in June 2014 was the day the 5'11" Cincinnati resident resolved to trim down his 326-pound frame. A “_steak and taters kind of guy,” Michael knew his diet had to change. So he downloaded the app MyFitnessPal and started logging everything he ate: “It became clear that I was making very poor choices.” He added more fruits and vegetables, and cut out soda and sports drinks. He also transitioned from…

Last year, a seed shortage of the popular kale variety “Winterbor” sent many farmers into a panic. In Tarrytown, New York, farmer and seed enthusiast Jason Grauer just shrugged. “Winterbor is just one variety; if you can’t grow that one, just grow something else,” he says. But the typical timecrunched farmer doesn’t have the bandwidth to pore over dozens of seed catalogs to find and compare lesser-known or heirloom varieties, so they often just grow the same varieties. That’s why Grauer co-founded PickACarrot.com, a tool that is modernizing the seed game. This website indexes over 60 catalogs in one free, searchable database. Farmers and gardeners can now easily find suppliers of the seeds they’re looking for—and even seeds they aren’t. “There are so many different varieties of seeds available that growers don’t…

That cracker has 3 grams of fiber, but is it a healthy choice for me? Decode the nutrition facts with ShopWell. It highlights relevant nutrition info about food based on your personal health profile and the latest dietary guidance. Scan bar codes for healthier swaps and explanations behind why the alternative may be a better pick for you. What snack is crunchy, organic and in my diet? Let Ingredient1 tackle this. Discover new foods based on your favorite flavors, dietary restrictions, allergies and even cravings. Plus, get a peek into the pantries of health and wellness experts with curated recommendations. What’s freshest this time of year? Don’t settle for sorry clementines when you could savor sweet strawberries with Seasons. Browse by food or month to get location-based data for 214 fruits, vegetables, herbs, mushrooms and…

6 BILLION POUNDS The amount of spent grain produced annually from beer-brewing in the U.S., estimates ReGrained co-founder Dan Kurzrock. That’s enough to make 125 of these bars for every American. ReGrained Dan Kurzrock and Jordan Schwartz were avid home-brewers in San Fransisco, churning out 5 gallons of beer at a time, only to be stuck with 15 pounds of spent barley at the end. Curious, Kurzrock took a taste. “It was like oatmeal, with a fibrous texture and maltiness from the grain,’’ he says. “We tried baking with it and it imparted a great nutty flavor.” Excited about the barley’s potential, they decided to turn it into granola-like bars: Honey Almond IPA and Chocolate Coffee Stout (and no, the bars aren’t alcoholic). Each bar is built around spent grain (which has nearly…