Tabla de contenidos para September/October 2018 en EatingWell

I have a huge concern about the health of this beautiful place we call home. Your articles about those working toward solutions on sustainability, reducing food waste, and healthier ways of growing food give me hope that we really can create a healthier planet. ■ Philomena ValenteAverill Park, NY Summer Recipes With a Side of Food Politics EatingWell is that rare (and getting rarer) breed of food magazine that takes a holistic look at what we eat and how we eat. Two thumbs up! ■ Paula Zevin,Somerset, NJ This [July/August 2018] has been one of my favorite issues of all time. Food is wonderful, but when we know what is best, the best producers and processors, and the history behind the food, it makes it even more enjoyable. ■…

Slow-Cooker Pork Tinga & Turnip Tacos ACTIVE: 30 min TOTAL: 3½-6½ hrs EQUIPMENT: 6-quart slow cooker Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce. 8 ounces Mexican-style chorizo, casings removed3½ pounds boneless pork shoulder, trimmed and cut into 2-inch pieces1½ teaspoons salt, divided3 tablespoons extra-virgin olive oil, divided1½ pounds turnips, peeled and cut into 2-inch pieces1 large onion, chopped4 cloves garlic, chopped3 canned chipotle peppers in adobo sauce1 teaspoon dried marjoram1 teaspoon dried oregano½ teaspoon dried thyme1 15-ounce can diced tomatoes1 tablespoon cider vinegar24 corn tortillas, warmed1½ cups crumbled Cotija cheese2 ripe avocados, diced Fresh cilantro & lime wedges for serving 1. Cook chorizo in a…

Breakfast • 310 calChocolate-Banana Protein Smoothie 1 frozen banana, ½ cup each cooked red lentils and nonfat milk, 2 tsp. unsweetened cocoa powder, 1 tsp. maple syrup. Snack • 160 cal1 medium pear, ¼ cup low-fat cottage cheese, 1 Tbsp. pepitas. Lunch • 402 cal Butternut Squash Soup with Avocado & LimeHeat one 15-oz. can Amy’s Light-in-Sodium Butternut Squash Soup with ¾ cup canned chickpeas, 1 Tbsp. lime juice, 1 tsp. curry powder and a pinch of salt. Top with 2 Tbsp. diced avocado and 1 Tbsp. nonfat Greek yogurt. Snack • 211 cal1 Vermont Smoke & Cure Mini Meat Stick, 1 Mini Cheddar Babybel Cheese, 3 dried apricots, 6 unsalted almonds, ½ cup carrots. Dinner • 402 cal Spaghetti Squash Peanut “Noodles” With Chicken & Bok Choy ACTIVE:…

ACTIVE: 15 min TOTAL: 45 min TO MAKE AHEAD: Freeze for up to 3 months. EQUIPMENT: 24-cup mini muffin tin If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan 1½ cups rolled oats1 teaspoon baking powder1 teaspoon pumpkin pie spice¼ teaspoon baking soda¼ teaspoon salt2 large eggs1 cup unseasoned pumpkin puree¾ cup packed dark brown sugar3 tablespoons grapeseed or canola oil1 teaspoon vanilla extract⅓ cup mini chocolate chips or chopped dried cranberries 1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. 2. Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add…

ACTIVE: 15 min TOTAL: 45 min Pick apples that hold their shape when cooked—Pink Lady, Braeburn and Winesap are good choices. 1 medium acorn squash (about 1½ pounds)2 medium apples3 tablespoons extra-virgin olive oil¾ teaspoon ground cinnamon½ teaspoon ground allspice½ teaspoon ground coriander½ teaspoon salt½ teaspoon ground pepper¼ cup dried cherries¼ cup toasted pepitas 1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray. 2. Halve squash and scoop out the seeds. Core apples. Cut the squash and apples into 1-inch wedges. Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl. Add the squash and apples and toss to coat. Spread on the prepared pan. 3. Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas. SERVES 5: 1…

Thirteen years ago, Leah Penniman would walk 2.2 miles uphill, a newborn strapped to her back, pushing her 2-year-old in a stroller, to access fresh fruits and vegetables in a wealthier neighborhood of Albany, NY. Penniman didn’t just live in a food desert—with no grocery stores, public transportation and certainly no garden plots—it was what she calls a “food apartheid,” where access to affordable, healthy, culturally appropriate food is delineated by race and class. “We’ve created a segregated system by ZIP code here because of the discriminatory housing policies that began in the 1930s and haven’t ever really been rectified,” Penniman says. “So where you live determines whether you have any supermarkets, farmers’ markets or good transportation, and leads to a cascade of outcomes. If you’re a white child…

“COFFEE BOOSTS YOUR WORKOUT” Feel like you’re dragging too much to hit the gym? A scientific review found that having the amount of caffeine in a 12-ounce cup of joe before exercising helped athletes perform better and for longer. “JAVA IS #1 SOURCE OF ANTIOXIDANTS” We see that phrase thrown around a lot online. Yes, coffee is antioxidant-rich, but this claim is from 2005. We’d like some more up-to-date proof before saying coffee is still the absolute top antioxidant source for Americans. “IT’S BAD FOR YOUR HEART” Extremely high doses of caffeine (such as what you'd get slugging energy drinks) may cause irregular heartbeats, but recent research shows no heart risk from normal coffee consumption. In fact, one review found that 3 to 5 cups a day may lower…

Public-health advocates cheered in 2016 when the Food and Drug Administration (FDA) unveiled a new Nutrition Facts panel for packaged foods. It included larger, bolder type, more realistic serving sizes (who eats just ½ cup of cereal?) and, maybe most important, a line to label added sugars—separate from the total sugars—along with their percent daily value. This daily value is based on the guidance that people should limit calories from added sugars to 10 percent of their diet. With the new label, a shopper can easily see that a yogurt, for example, may have 16 grams of added sugar, or 31 percent of the recommended allowance (versus the 16 grams of naturally occurring sugars from milk). The change would bring much-needed transparency to tens of thousands of products, but…

The first time I came to Istanbul, as a vacationing student back in the ’80s, an astounding thing happened. A perfect stranger, a moonfaced Tatar gent whom my ex and I met in a restaurant, gave us his car. “Hoşgeldiniz [welcome]!” he cried, tossing us the keys to his battered VW Beetle. “Go tour my magical Turkey for as long as you want!” And just like that my infatuation with this country was launched. Since then it has grown into a deep relationship. In 2007 I bought a small apartment in Istanbul with a view of the Bosporus, the strait that both separates, and joins, Europe and Asia. Even without that VW largesse, my first taste of Istanbul left me in a daze. I remember standing on Galata Bridge…

1. Dairy products Most dairy is pasteurized, making it very safe. Give it the sniff test before you toss it. Extra cheese (like shredded mozzarella) and yogurt can also be frozen. 2. Vegetables Makes sense—this is all highly perishable stuff. About-to-turn produce is great in dishes like stir-fries, soups and omelets that wilt the veggies anyway. 3. Fruit Bag it, date it and freeze it for smoothies or jam. Or cook it down into a compote or make salsa to serve alongside meat or fish. 4. Grain products Cooked grains are the biggest culprit here, so try using leftover rice or quinoa in a breakfast bowl with veggies and a fried egg. Sliced bread can be frozen and later toasted. Blitz stale bread in the food processor and freeze…

1 Carob Molasses (p.84) Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses. 2 Dried Barberries (p.94) These berries have a lemony, sweet-sour tang. Use it up: Swap for currants or dried sour cherries. 3 Aleppo Pepper (p.69) Named for the city in northern Syria, these dried chile flakes lend bright fruitiness and gentle heat. Use it up: Sprinkle on roast vegetables, meats or even fresh fruit or your avocado toast. 4 Sumac (p.83) The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad. 5 Bulgur (p.72, 83)…

Palestinian Mariam Shaar (left) grew up in a refugee camp in Lebanon. She and the food truck she launched in 2017 are the subject of Soufra, a movie executive-produced by Susan Sarandon that will be released on October 11. Like many refugees, one of the challenges Shaar faced was finding a job. So in 2013, after getting funding from a nonprofit, along with guidance from food entrepreneur Kamal Mouzawak (page 76), she started a catering company. Eventually she added her food truck, which brings Palestinian food to Beirut’s Souk El Tayeb market. Shaar’s growing business employs 25 to 30 women from the refugee camp. To support Shaar’s project, go see the movie or purchase the cookbook, Soufra: Recipes from a Refugee Food Truck. (Shaar’s employees get half the profits…

ACTIVE: 30 min TOTAL: 30 min Sizzling the curry paste in oil before making the curry gives it a boost in complexity. 2 cups water1 cup basmati or jasmine rice2 tablespoons Thai yellow curry paste2 tablespoons peanut oil1 pound boneless, skinless chicken thighs, cut into 1-inch pieces4 cups green beans, trimmed and halved (about 12 ounces)1 medium yellow onion, cut into 1-inch pieces1 medium red bell pepper, cut into 1-inch pieces1 15-ounce can unsweetened coconut milk1 tablespoon fish sauce¼ cup chopped fresh cilantro¼ cup chopped unsalted peanuts1 lime, quartered 1. Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes. 2. Meanwhile, whisk curry paste and oil in a large pot. Cook over…

ACTIVE: 25 min TOTAL: 25 min We’re kind of gaga for savory oats—it’s a nice change-up from the sweet way oatmeal is typically served. One bite and we’re sure you’ll agree. 2 tablespoons extra-virgin olive oil, divided2 tablespoons diced shallot2 cups rolled oats4 cups water plus ½ cup, divided½ teaspoon salt, divided½ teaspoon ground pepper, divided10 cups chopped collard greens (from 1-2 bunches)2 teaspoons red-wine vinegar1 cup shredded Cheddar cheese¼ cup chipotle salsa, plus more for serving4 large eggs, cooked as desired 1 Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add oats and stir for 1 minute. Add 4 cups water and ¼ teaspoon each salt and pepper. Bring to a boil, then…

DIY SALT BLENDS 1 Decorate Your Table. “The dramatic centerpiece [page 43] is all about using the garden’s bounty when you cut back your herbs in the fall,” says Stefani Bittner, landscape designer and co-author of Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants. Gather herbs with twine, then wrap the bundles with 28-gauge floral paddle wire to string them together. After a few days, hang the garland to finish drying. 2 Make Your Own Drying Rack. Slide curtain rings with clips over a sturdy branch for a rustic look or a metal bar for something modern. Tie a leather cord or twine on each end to hang in a cool, dry place. Clip small bundles of herbs upside down to dry for one to two weeks. Then store…

PICK OF THE SEASON NATURALLY AROMATIC, EXTRA-LONG GRAIN WHITE RICE Add an authentic twist to your favorite meal with Royal® Basmati Rice! Royal’s Basmati comes from the foothills of the Himalayan Mountains and is a naturally aromatic, extra-long grain white rice that is sure to make tonight’s family meal memorable. AuthenticRoyal.com LET THEM DISCOVER WHERE LUNCHTIME CAN GO New! Lunchables Around the World turns kids into explorers of flavor with the delicious combinations of Mexican Style Chicken Tacos, Italian Style Chicken, and Asian Style Barbeque Chicken. Lunchables.com ENTER TO WIN Download a FREE Eggland’s Best recipe booklet and enter to win! Start the new school year off with Eggland’s Best! Go to EgglandsBest.com/BestInClass to download our FREE recipe booklet. Enter to win a $500 gift card and a prize…

Boosting your microbiome with probiotics—beneficial bacteria found in yogurt, kefir, kimchi and sauerkraut—has been shown to have health benefits, such as improving digestion, immune health and mood. But pre biotics—the nutrients in food that feed your gut bacteria—may be the next rising microbiome star. “We probably don’t even realize when we’re eating prebiotics,” says Andrea Azcarate-Peril, Ph.D., director of the Microbiome Core Facility at the University of North Carolina at Chapel Hill. “However, in the near future we’ll be hearing a lot more about how they can improve gut health.” First, a word about probiotics. Claims that probiotics colonize your gut imply that good bacteria displace the bad ones in your digestive tract permanently. That’s not the case. Probiotics modify your microbiota temporarily. Think of these bugs as helpful…

My son is deeply mistrustful of golden raisins. He discovered one in a handful of trail mix the other day and reflexively flicked it onto the counter, as if he’d just found a beetle crawling on his palm. “Mom, what is that?” he asked with a small, involuntary shudder. “Um, it’s a raisin, dude. You’ve eaten tons of them in your life, just not this kind,” I said. “But it’s yellow and squishy and weiiiiiird!” he shot back. This is par for the course with Jackson. It’s not that he’s a picky eater. He’ll happily scarf down things a lot of kids wouldn’t touch—like broccoli (a favorite, actually), tofu and pretty much anything on a Thai or Indian menu, no matter how spicy or flavor-advanced. His is a texture…

Here’s what my kitchen looks like at 8:32 a.m. most mornings: cereal squares engorged with lukewarm milk float in plastic bowls perched on the sink’s edge; browning, bitten apple slices litter a plate; the dog sniffs under the kitchen stools, trying to lick up a pile of oats that the 3-year-old dropped on the floor while “making her own breakfast”; half a mushy banana relaxes on the back of the living room couch. The big kids have just left in a puff of dust to catch the bus, and the little one is staring up at me, pajamas encrusted with oatmeal, asking to go outside and blow bubbles. And guilt oozes out of me. Especially now. I am in the middle of writing this story on food waste—full of…

1 If you don’t think you waste a lot of food—or don’t have a feel for how much you toss. Most people don’t. (Remember that 75 percent stat?) Roni Neff, Ph.D., a researcher at the Johns Hopkins Center for a Livable Future, recommends nonjudgmentally jotting down all the food you throw away for a few days—to get a sense of what and why you waste, from the food your kid flings on the floor to the leftovers left too long in the fridge. Then you can address those specific issues one by one. Oh, and when you do have to toss something (realistically, some amount of waste is almost inevitable), don’t feel guilty. Seriously. Feeling bad about it, as the research shows, will likely make the problem worse. Better…

The convection microwave is a magical combo that lets you do regular microwave tasks like make popcorn, but you can also turn on the convection setting to roast a chicken with—gasp—crispy, golden skin. (We cooked a 5-pound bird in each of our picks in under an hour. Like convection ovens, they cook quickly!) Magic like this does come at a price: $450 and up. But for cooks with limited kitchen space who appreciate double-duty appliances, the investment is worth it. Here are some perks to look for when you shop. WI-FI CONNECTIVITY Whirlpool’s Over the Range 1.9 cu. ft. Capacity Microwave Oven is Wi-Fi enabled and features voice control through Google Home and Amazon Alexa. It also has scan-to-cook technology: swipe a frozen food barcode (say, on an EatingWell…

“How Long Do Spices Last?” One hundred and twelve. That's the number of herbs, spices and spice blends I counted in the Eating Well Test Kitchen today (and I might have missed a few!). Of course, with recipe developers and testers cooking here five days a week, seasonings get a lot of use. But not every spice goes quickly. In fact, we have several—like limon Omani and Maras pepper—that are relegated to our aptly named "rarely used spices" shelf. (Yes, that’s a thing here) And when one gets dusted off, we often don't have time to stand around wondering if it’s OK to use. It’s not that spices go bad, but they do lose color, aroma and flavor over time. And who wants the dish they’ve been slaving over…

Ginger-Molasses Roasted Salmon & Broccoli ACTIVE: 25 min TOTAL: 25 min Serve over rice noodles tossed with sesame oil and scallions along with a cold bottle of Brooklyn Brewery’s Sorachi Ace saison. 1½ tablespoons toasted (dark) sesame oil1½ tablespoons reduced-sodium tamari1½ tablespoons rice vinegar1 tablespoon grated fresh ginger¼ teaspoon salt, divided8 cups large broccoli florets with 2-inch stalks attached (about 1 pound)1 tablespoon molasses1¼ pounds wild salmon, cut into 4 portions2 teaspoons toasted sesame seeds 1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray. 2. Whisk oil, tamari, vinegar, ginger and ⅛ teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk…

Pan Bagnat ACTIVE: 40 min TOTAL: 2 hrs 40 min (including 2 hrs chilling time) TO MAKE AHEAD: Refrigerate for up to 1 day. This Provençal specialty literally means “bathed bread” and gets its name from the juicy dressed vegetables piled liberally into a crusty loaf. It’s perfect for toting along to soccer games and concerts in the park. We suggest bringing plenty of napkins. ½ cup thinly sliced red onion5 tablespoons red-wine vinegar, divided2 tablespoons boiling water1 12-inch crusty whole-wheat country loaf (about 1 pound)2 tablespoons extra-virgin olive oil1 tablespoon Dijon mustard½ teaspoon ground pepper¼ teaspoon salt2 5-ounce cans oil-packed chunk light tuna, drained1 cup packed baby arugula1 cup thinly sliced English cucumber1 cup thinly sliced radishes1 cup cherry tomatoes, quartered½ cup pitted olives, roughly chopped4 large hard-boiled…

ACTIVE: 45 min TOTAL: 45 min Would you, could you eat this creamy green soup? How about if we told you it contains no cream—or dairy of any kind—just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup. 2 tablespoons extra-virgin olive oil, divided4 ounces thick-cut ham or prosciutto, diced1 small onion, chopped2 cloves garlic, minced4 cups low-sodium chicken broth4 cups chopped broccoli florets2 cups chopped cauliflower florets2 teaspoons fresh thyme leaves⅛ teaspoon salt4 cups baby spinach¼ cup chopped fresh parsley, plus more for garnish8 cups water2 tablespoons distilled white vinegar4 large eggs 1. Heat 1 tablespoon…

ACTIVE: 40 min TOTAL: 2¾ hrs (including 1½ hrs cooling time) TO MAKE AHEAD: Store bars airtight at room temperature for up to 1 day. EQUIPMENT: Parchment paper Miso is not just for soup! This fermented bean paste’s rich umami flavor balances the sweetness of these apple bars. More ways to use it: whisk into a dressing or stir into sautéed vegetables with a bit of butter too. 12 tablespoons (1½ sticks) unsalted butter, at room temperature, divided1 cup light brown sugar, divided4 tablespoons white miso, divided1 large egg2 teaspoons vanilla extract3 cups white whole-wheat flour1 teaspoon ground cardamom¼ teaspoon salt8 tart apples, such as Granny Smith, peeled and chopped2½ tablespoons lemon juice1½ teaspoons ground cinnamon½ teaspoon ground ginger½ cup pecans, chopped 1. Line a 9-by-13-inch metal baking pan…

Would getting a dog benefit my kids? Short answer: Yes. There’s good evidence that pets can have powerful perks for kids, beyond just teaching them responsibility. Mental Health: Just petting a dog for 5 minutes changes the biology of the brain and reduces stress hormones like cortisol. The most research has been done in children with pronounced behavioral conditions, like autism, where therapy with dogs has been shown to improve the neurological pathways in the brain, resulting in better emotional and social outcomes. Physical Health: Research consistently shows that dogs motivate kids to be more active. In one study, children with a family dog got more than two hours of extra exercise a week than those without. Another way pets improve your kids’ health: research has shown that having…

Lace up your sneakers for a pink-ribbon cause. Not only will you support breast cancer research, you could also lower your own risk for developing the disease. A study presented at a recent American Association for Cancer Research conference found that women past menopause (when breast cancer risk peaks) with more than 41 percent body fat had over double the risk of women with less than 34 percent body fat—even though they had normal BMIs. (Yes, you can have a healthy weight for your height, i.e., your BMI, but still have too much body fat compared to muscle.) Normal-weight women who carry extra body fat can have enlarged fat cells in their breast tissue that pre dispose them to developing inflammation, in turn increasing cancer risk. While diet impacts…

Pinterest-Worthy Nails A great mani starts with healthy fingertips. And if you’ve got brittle nails (supercommon!), the solution may be silicon. Women who took a 10 mg silicon supplement daily for five months had stronger nails (and hair), according to Belgian researchers. The mineral strengthens keratin, the protein nails are made of. Get this nutrient from green beans (8 mg per ¾ cup), dates (3 mg each), bananas (5 mg each) and beer. One study found silicon levels range from 3 to 27 mg per 16 ounces, with brews containing high levels of malted barley and hops, like double IPAs, boasting the most. Prost! Luscious Locks For shampoo-commercial hair, up your vita min D. Women with thinning tresses had nearly five times lower blood levels of vitamin D than…

Think about all that we’ve welcomed into our culinary lexicon: pita, baklava, falafel, baba ghanoush, tabbouleh. The Middle East has deeply influenced what Americans love to eat. (Just look at the wall of hummus in any grocery store!) Now it’s time to take a bigger bite. Plan a menu of mezze (small dishes) from this issue like the one shown here, which includes braised zucchini peels, pumpkin kibbeh, chickpea-yogurt dip with torn pita, grilled liver kebabs and beet-yogurt dip. Or go even bigger and cook a whole fish stuffed with herbs (page 91) or a golden-crusted rice pie (page 94). Whatever you choose, explore voraciously!…

Sell by: This label is meant for the retailer, not you. It lets the folks who stock the grocery store shelves know that a product shouldn’t be sold after that date to ensure peak quality, and it gives consumers time—usually about a week, depending on the item—to eat it once they bring it home. It’s not an indication of food safety. Best by, or Best before: Terms like these indicate the food company’s best guess as to how long the product will keep at its peak quality. They don’t have anything to do with safety. Use by: OK, this one is confusing. Both the FDA and USDA say that, like “best by,” the phrase “use by” has to do with quality, and isn’t related to safety except for infant…

“When you walk into a spice shop in the Middle East and ask for baharat, they say, ‘For what?’” says Lior Lev Sercarz, an Israeli-born chef and owner of La Boîte, a spice emporium in New York City. “It’s like a curry—there are so many different varieties.” The popular spice blend’s flavor can range from sweet to floral to spicy. Sercarz sells his own mix, ideal for meat and fish (laboiteny.com; $15 for 1.75 oz.). To toss together a baharat yourself, try this blend (left) he created to go with the Pumpkin Kibbeh recipe on page 83. To Make Lior Lev Sercarz’s Baharat Blend, Combine: 2½ Tbsp. allspice berries, toasted and ground 2 Tbsp. ground ginger 2 Tbsp. ground cinnamon, preferably Vietnamese 2 Tbsp. rosebuds, ground 1 tsp. black…

Trust us, some gluten-free pastas are far tastier than others. We wolfed down 31 varieties and boiled them down to the 5 delicious winners below. But first, some shopping pointers: Find Fiber Gluten-free pastas tend to have less fiber than their whole-wheat counterparts (which come in at around 5 grams per serving). Still, we found plenty with a healthy dose—particularly pastas made with legumes, so do a little label sleuthing. We recommend GF pastas with at least 3 grams of fiber. Appreciate Protein We know: pasta isn’t exactly one of those foods you think of as protein-rich. But traditional pastas actually have around 7 grams. If you’re looking for a GF pasta with a protein punch, go for bean- or pulse-based varieties—like our mung bean pick, which has nearly…

THE SITUATION After operating a catering business in her home city of Cincinnati for 25 years, Suzy DeYoung craved a change. And in 2014, two statistics in the news gave her food for thought: 40 percent of America’s food was going to waste and 42 percent of Cincinnatians were food-insecure. “If I could just take 20 percent from one column and shift it to the other,” DeYoung pondered, “it would be so much better for everybody!” That year, DeYoung sold her business and started La Soupe: a nonprofit that transforms food destined for the dumpster into soup for the hungry. But one event crystallized her mission. WHAT SHE DID One November Friday, Cincinnati’s Oyler School had an unexpected snow day. Kids who typically received food to take home for…