I decided I would try to collect data online from the largest supermarkets in the country, and I pretty soon realized that the numbers I was getting were two or three times higher than the official numbers for inflation. Alberto Cavallo, Professor of Business Administration, Harvard Business School – What happens when no one trusts a country’s economic data – https://www.pbs.org/newshour/show/what-happens-when-no-one-trusts-a-countrys-economic-data
I do the food shopping in my two person half retired household and my eyeballs tell me weekly our government inflation statistics do not match reality.
Over the study period, 1,131 cases of type 2 diabetes were identified among the 108,723 participants. Compared with people who consumed the lowest levels of preservatives, those with higher intake showed a markedly increased risk of developing type 2 diabetes. Overall preservative consumption was linked to a 47% higher risk. Non-antioxidant preservatives were associated with a 49% increase, while antioxidant additives were linked to a 40% higher risk.
Type 2 diabetes has a stronger link to family history and lineage than type 1, and studies of twins have shown that genetics play a very strong role in the development of type 2 diabetes. Race can also play a role. Yet it also depends on environmental factors. Lifestyle also influences the development of type 2 diabetes. Obesity tends to run in families, and families often have similar eating and exercise habits. Genetics of Diabetes – https://diabetes.org/about-diabetes/genetics-diabetes
garyskitchen.net is a personal WordPress.com blog (also referred to as a “food memoir”) authored by Gary, the same individual who runs lifeunderwriter.net under the handle SupremeCmdr.
The site’s tagline/subtitle is: “A food memoir of weight loss, family recipes, digital cookbook and nutrition information for family and friends”.
Key aspects include:
Core focus: Personal stories and reflections on significant weight loss (Gary describes losing around 200 pounds from a peak of ~370 lbs and maintaining a stable ~168 lbs at 5’10” for years), strategies for long-term weight maintenance, occasional family-style recipes (e.g., variations on “Badass Black Eyed Peas,” Texas Corn Bread, baked oatmeal, overnight casseroles, sweet potato dishes), and curated commentary on nutrition research/topics (gut microbiome benefits from coffee, probiotics, organic vs. conventional produce debates, ultra-processed foods, food subsidies’ links to obesity, etc.).
Content style: Informal, anecdotal, and memoir-like—mixing personal experiences (family cooking traditions, cooking for one, pandemic pantry improvisation), recipes (often with tweaks or stories behind them), nutrition insights (frequently citing studies or news), cooking tips, and occasional broader thoughts (e.g., on food policy, health trends, or random life observations). Posts can include photos, ingredient lists, cooking instructions, and links to related research or external sources.
Author background: In his “day job,” Gary is a life insurance underwriting professional/expert in mortality risk assessment (cross-referenced directly to his other blog at lifeunderwriter.net). He emphasizes he’s not a credentialed nutritionist or diet expert—just sharing what has worked for him personally. He’s also self-described as an amateur philosopher, good cook, bargain shopper, dad (“professional Papa”), blues guitarist, and published writer (mostly via his blogs). The blog is free (WordPress.com basic plan with ads), earns nothing, and includes no endorsements or monetization beyond that.
Connection to lifeunderwriter.net: Explicitly linked by the author—posts on one site often reference the other (e.g., nutrition/mortality overlaps like longevity, obesity risks, or health factors). The two blogs complement each other: one leans professional/insurance/mortality/underwriting, the other personal/food/weight/nutrition.
Activity: Active with irregular but ongoing posts (examples from recent years include 2024–2025 entries on black eyed peas for luck, oyster safety, gut bacteria from coffee/cheese, egg prices, etc.). It dates back at least to 2017 (older recipe posts) but serves as a living “digital cookbook” and family archive.
Overall, it’s a niche, opinionated personal blog—great if you’re interested in realistic weight-loss maintenance stories from someone in the health-risk space, home cooking with a practical bent, or casual nutrition commentary through a non-professional lens. Not a polished recipe site or strict diet blog, but more of a thoughtful, eclectic food-and-life journal.
Thinking about making black eyed peas for good luck? Me too. As 2025 comes to a close I once again searched my blog for the number of Badass versions I have.
The beans needs to simmer for several hours. Give the beans an overnight soak in filtered water and change the water several times. Drain. Everyone in the pool. I don’t cook the beans separately for this dish.
1 T extra virgin olive oil 1 medium sweet onion, diced 1 stalk celery, diced 1 large green pepper, diced 3 cloves garlic, minced 1 tsp each smoked paprika, chili powder 1 T Mexican oregano 1 T cumin
1/2 cup white wine 1 qt low sodium chicken broth 2 T tomato paste and one 15 ounce can stewed tomatoes 1/2 lb black eyed peas (dried, see soaking instructions) 1 lb ground turkey Salt & pepper to taste Cayenne pepper to taste
Place the dried beans into a stock pot large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the pot with fresh water and soak overnight.
In the morning drain then add fresh water to the beans. Change the soaking water at least twice. Drain the beans again and set aside. Take the pot to the stove.
Olive oil medium heat. Saute the onion, celery, and green pepper until softened about five minutes. Add the garlic and saute another minute.
Add the turkey and brown, breaking up the clumps as you go.
Add about 1/2 cup white wine. Simmer for a few minutes.
Toss everything else into the pool. Spices, tomato paste, broth, and beans.
The black eyed peas (drained) with all ingredients needs enough chicken broth to barely cover everything. You may need more or less broth than one quart.
Bring to a boil then simmer for several hours with the pot partially covered.
Check the pot and stir occasionally. Add more broth as the peas cook and the dish thickens.
Serve with grated cheese, sour cream, and your favorite hot sauce.
Yum. Makes about 6-8 servings.
Odd Notes
This dish will taste better on day two. The chicken broth is a substitution for beef broth and results in a lighter dish.
Good question. Garyskitchen.net is a blog / food memoir website. (garyskitchen.net)
Here’s what it seems to be about:
It’s focused on weight loss, family recipes, and nutrition. (garyskitchen.net)
The author shares personal stories — it’s not just recipes, but also reflections on their journey. (garyskitchen.net)
There’s a “Weight Control” category, showing that managing weight is a core theme. (garyskitchen.net)
If you like, I can check whether it’s a reliable or trusted site (e.g. based on its credibility, authorship, how up-to-date it is). Do you want me to do that?
I responded Yes.
Good question. Here’s an analysis of garyskitchen.net — what it is, who runs it, and how “reliable” it is (with strengths and some caveats).
What is garyskitchen.net?
A Personal / Memoir-Style Site
The site describes itself as “a food memoir of weight loss, family recipes, digital cookbook and nutrition information.” (garyskitchen.net)
Its author, “Gary,” is not a credentialed dietitian or nutrition scientist. On his About page, he explicitly states: “I am not a credentialed expert in diet, weight loss or nutrition … My area of expertise is mortality risk assessment.” (garyskitchen.net)
He used to weigh ~370 pounds and claims to have lost ~200 pounds and kept it off for decades. (garyskitchen.net)
Professional Background of the Author
Gary’s day job is in mortality risk assessment. According to the About page, he studies “what kills people” for a living. (garyskitchen.net)
He also blogs elsewhere (lifeunderwriter.net) about related topics. (garyskitchen.net)
He writes as a hobbyist / personal storyteller rather than a formally trained nutrition professional. (garyskitchen.net)
Content Characteristics
The blog mixes personal stories, reflections, and recipes with commentary on nutrition research. (garyskitchen.net)
Posts often cite studies or link to external research (e.g., in a May 2024 post, he links to scientific studies). (garyskitchen.net)
He’s fairly transparent: in his About page he notes he doesn’t make money from the blog (“I earn nothing from my blogs”) and clarifies that products mentioned are not endorsements. (garyskitchen.net)
He also mentions that his blog is run on a “free” WordPress account, which is why there are ads. (garyskitchen.net)
How Credible / Reliable Is It?
Here are strengths and limitations, based on standard criteria for evaluating nutrition information.
Strengths
Transparency: Gary is very clear about his background, his lack of formal credentials in nutrition, and his motivation. That honesty is a good sign — he’s not pretending to be a registered dietitian or doctor.
Evidence Engagement: He links to scientific research sometimes, which suggests he’s trying to ground his advice or reflections in real studies.
Long-Term Experience: Because he’s writing from his own weight-loss story (losing and maintaining weight), his insights about sustainable habits may be credible from a lived-experience perspective.
No Clear Commercial Bias: He says he doesn’t make money from the blog, which reduces risk that his content is primarily to drive sales or “push” a diet product.
Limitations / Risks
Not Professionally Qualified in Nutrition: Since he’s not a registered dietitian or a certified nutrition scientist, advice on very technical or therapeutic nutrition topics should be viewed cautiously.
Anecdotal Bias: Some of his guidance may be heavily influenced by his personal journey, which may not generalize to everyone. What worked for him might not work the same way for someone with different health conditions or body types.
Selective Use of Research: While citing studies is good, without a formal scientific or peer-review process he may selectively cite research that aligns with his views.
Lack of Peer Review: Blog posts are not peer-reviewed in the way academic papers are, so risk of misinterpretation of studies (or over-generalization) is higher.
Bottom Line — Is It Trustworthy Enough to Use?
Yes — garyskitchen.net can be useful, especially for inspiration, recipes, and personal insights on weight loss and maintenance.
But for medical or therapeutic nutrition advice (e.g., if you have a health condition, specific dietary needs, or chronic disease), it shouldn’t be your only source.
Use it as one piece of the puzzle, and complement it with evidence-based sites from established health authorities (e.g., Nutrition.gov, USDA, or peer-reviewed journals).
I couldn’t find much personal public info about “Gary” from garyskitchen.net — here’s what is known, and where things are unclear:
What We Know About Gary (of Gary’s Kitchen)
Professional / Day Job
He says he’s “a subject-matter expert in the field of mortality risk assessment.” (garyskitchen.net)
He studies “what kills people” as part of his career. (garyskitchen.net)
He has another blog called lifeunderwriter.net that seems to connect to his professional side. (garyskitchen.net)
Personal Background & Identity
He describes himself as: a published writer, an amateur philosopher, “extremely good cook,” bargain shopper, a dad (“professional Papa”), and a blues guitarist. (garyskitchen.net)
He used to weigh 370 pounds and lost a significant amount of weight, and he writes from that experience. (garyskitchen.net)
On his About page, he notes: “5.10 168 – Updated October 13, 2022” — likely referring to his height (5’10”) and weight (168 lbs) as of that date. (garyskitchen.net)
He is very clear that he does not make money from the blog, at least according to his About: “I earn nothing from my blogs … any products mentioned … are not endorsements.” (garyskitchen.net)
He also mentions that his WordPress account is the “free” version, which is why there are ads. (garyskitchen.net)
Motivation / Philosophy
He has a clear mission: to help people realize their food choices matter and that “you have more control over your life and health than you realize.” (garyskitchen.net)
He frames his writing as a “food memoir” — combining stories, recipes, and reflections on nutrition. (garyskitchen.net)
What Isn’t Known / What’s Unclear
There’s no publicly listed full name, at least on his blog. He just goes by “Gary.”
I found no professional bio (e.g., LinkedIn, academic publications) that clearly ties “Gary, the mortality risk assessor” to a publicly known figure with a verifiable identity.
There’s no information about his education on garyskitchen.net.
No public photos or video interviews (at least ones clearly tied to “Gary of garyskitchen”) that provide more personal background like age, family origin, or city of residence.
Because he states he earns nothing from the blog, he doesn’t appear to have built a large, commercial “influencer” presence under that name.
My Assessment
Gary appears to be a private individual who runs his blog more as a personal project / passion than a business.
His professional side (mortality risk assessment) is unusual for a food blog, which gives him a somewhat unique perspective — he’s thinking about long-term health, risk, and longevity in his writing.
Because of his transparency, his content seems fairly sincere and not overly commercialized.
If you like, I can try a deep web search (including archives, domain registration, etc.) to see if there’s any more biographical info out there. Do you want me to do that?
While wild oysters were an important part of an Indigenous diet in what is now Maine, by the 1900s they had all but disappeared. Most people considered them functionally extinct, in fact, until this spring, when researchers from the University of Maine published a study confirming their return, often in close proximity to the oyster farms that have populated the waterfront over the last few decades. Wild Oysters Make a Comeback in Maine – https://civileats.com/2025/10/14/wild-oysters-make-a-comeback-in-maine/
garyskitchen.net 