Nice article. The last time I checked the link the NYT article was freely available and not sitting behind their paywall.
One key point was not covered in the article. Pizza! Tomato sauce for polyphenols and cheese for healthy fats and calcium. You already know what not to put on your pie to improve the health benefits.
My cookbook obsession started in my 20’s. Dad always told me if you learn how to cook you’ll always enjoy your meals. I found this to be mostly true. Ask anyone in the family about my famous Mustard Chicken or Tofu Tacos, two recipes of mine which I’ve made just one time apiece. Some recipes are meant to be one and done. Others change and get better over time. To be a better cook you have to learn how others cook. One herb or spice that you don’t use in a dish you’ve made for years can make a difference. Technique matters. Let the experience of others be your constant guide.
A few years ago I stopped buying paper cookbooks. The house was filling up with hundred of books, not just cookbooks, so I decided to cut back drastically on paper based books and transitioned to ebooks. Sometimes I borrow cookbooks from the local library to browse for more cooking knowledge. And then there’s the infinity of the internet where you can find the same recipe repeated over and over claimed by all to be their unique creations. But occasionally you stumble upon a website and you know you’ll come back for tips over and over again.
Emiko Davies is an Australian-Japanese food writer, photographer and cookbook author based in Italy for the past 20 years. Davies just posted an index of her recipes from the past 14 years. https://www.emikodavies.com/all-my-recipes-in-one-place/
I love Italian food. Time to learn how to make it better.
• Indulge in the joy of discovery • Embrace uncertainty and doubt • See every problem as an opportunity • Be curious about everything • Love the details • Think constantly • Focus deeply • Reject the "genius" myth
Tommy Lundberg, an exercise researcher at the Karolinska Institute in Solna, Sweden, and the author of The Physiology of Resistance Training, says that strength training is far more important than most people realize.
“You get improved glucose control, especially if you have Type 2 diabetes,” he says. “You feel better —which is a very important effect, as it can reduce stress levels — and you typically get better sleep. As you age, it helps you function better so you can carry out your daily activities for a longer period of time. It also helps reduce your risk of falls.” https://www.newsmax.com/health/health-news/strength-training-resistance-longevity/2024/01/24/id/1150856/
On average, 86 percent of people surveyed for Statista’s Consumer Insights in 21 countries said that their diet contained meat – highlighting that despite the trend around meat substitutes and plant-based products, eating meat remains the norm almost everywhere in the world. To satisfy the world’s hunger for meat, 340 million tons of it were produced globally in 2021. Because meat consumption typically increases as countries grow wealthier, that number has been rising.
Today is my half-birthday on The Road to 70. The question came from my 6.5 year old granddaughter on her 6.5 half-birthday. My initial response was totally adult, something about not celebrating half-birthdays the older you get. But the more I pondered the question the more the real answer should have been why not? So for the first time in a very long time I am celebrating my half-birthday today. No party, no cake, no presents. I’m simply basking in having created the life I wanted and still being around to write about it.
I don’t feel old. I know I’m old. I felt old a few years back when this happened:
And unlike some of my relatives, I grew up.
I knew I grew up when I stopped buying/collecting guitars. I finally cured myself of the proper number of guitars equation.
(I think this one is still in a guitar bag somewhere in the house, forgotten until I saw this picture.)
Two I released into the wild that somehow ended up in Owasso Oklahoma.
After a four year hiatus due to The Great Pandemic I rejoined the Y and got back to some serious resistance training. It didn’t take long to discover various muscle groups of mine that had stopped working. Absolutely no surprises here since I sit on my butt for hours on end, working, writing, reading. So to commemorate my half-birthday and to prevent other muscle groups from withering away I started a new age-friendly exercise. Rucking.
There’s no denying rucking is an efficient workout. The added weight on your back strengthens your legs and trunk, while simultaneously giving you a low-impact cardio session. These benefits increase when you add hills to the mix. Heading uphill with a pack pushes your VO2 max, while going downhill challenges your stability and eccentric muscle control, according to longevity expert Peter Attita.
It was a short ruck, with maybe 15 pounds in my backpack and my calves are telling me I need to do this more often.
My half-birthday happened to fall on the last day of the NBA regular season. Although I wrote “no presents” it would be awfully wonderful if the Thunder finished the season with the number one seed going into the playoffs.
If any of my relatives in Oklahoma happen to read this post you can tell Tiny Human #1 I celebrated my half-birthday this year. And for the curious who would like to see a current snap of the 6.5 year old, here you go.
I haven’t been writing much lately. My personal journal shows numerous gaps. My blogs show numerous gaps and much longer gaps in between posts. The dearth of words scares me and the Master of Overthinking starts to ask the question why? The Mojo is not as strong as it has been in the past. Maybe it’s just from getting older. Or spending more time doing other things. I’m probably not writing as much because I AM spending more time doing other things.
Recently two different people who have known me a long time delivered the same message to me. One was my barber, the other a relative.
“You look thin. You’re keeping the weight off.”
“You’ve lost weight.”
The Master of Overthinking once more started to think. What changed? My weight is stable and fluctuates between 173 and 175. I’ve tweaked my diet many times but haven’t tweaked in quite some time. So what changed?
Towards the end of last year The Boss felt I needed to get out of the house more. She knows all too well I could go 100% hermit at this point in my life. The Boss posed a simple question:
“Why don’t you rejoin the Y?”
The Master of Overthinking thought about this. Too much togetherness? Does she need more alone time? Was I becoming a hermit?
Well, I guess I could use more exercise. So I signed up at the Y and started getting back into my old routines at the beginning of the year. Four years ago I cancelled my membership due to the Covid pandemic. I didn’t want to keep paying monthly dues for something that wasn’t going to be used. I had always intended to rejoin at a later time. But one month came and went followed by the years. It was time to get back to old ways.
Due to the long layoff I focused first on resistance training. I had been doing resistance work at home with light weights and bands. I convinced myself that was enough to keep what was left of my muscle mass from shrinking to nothing. But adding a circuit of resistance machines has made a difference. I weigh the same but Mr. Muffin is smaller. After three months the changes are noticeable. When your barber notices the change…
To make a short story long I’m spending more of my time going to the Y. I’ve also been reading more and writing less. But I feel the Mojo returning. I’m back.
From 2019 to 2023, the all-food Consumer Price Index (CPI) rose by 25.0 percent—a higher increase than the all-items CPI, which grew 19.2 percent over the same period. Food price increases were below the 27.1-percent increase in transportation costs, but they rose faster than housing, medical care, and all other major categories. Food price increases in 2020–21 were largely driven by shifting consumption patterns and supply chain disruptions resulting from the Coronavirus (COVID-19) pandemic. In 2022, food prices increased faster than any year since 1979, partly due to a highly pathogenic avian influenza outbreak that affected egg and poultry prices and the conflict in Ukraine which compounded other economy-wide inflationary pressures such as high energy costs. Food price growth slowed in 2023 as wholesale food prices and these other inflationary factors eased from 2022.https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/food-prices-and-spending/
I had just turned 65 when my contract was terminated. At the time I was working for a company that outsourced people with my skill set to companies that needed people with my skill set. I was fairly confident I would be placed with another client. During the call where I was told about the contract ending my boss asked,
“Are you going to retire or do you want to keep working?”
I was in reasonably good health and enjoying my job so I said I wanted to keep working. If my reasonably good health held up along with a willing employer I hoped to work until age 70 and defer collecting social security to achieve my maximum monthly retirement benefit. The promised 8% increase to my monthly benefit for each full year I delayed benefits beyond full retirement age was quite attractive. Plus if I expired first you know who would get this higher monthly payout until her expiration.
Well guess who’s turning 70 this year? So far, so good. And in all honesty I never factored inflation into my keep working until 70 strategy. But with most things costing more nowadays I’m twice as glad I made the decision to not retire. Now I’m crafting my work until 75 strategy. It focuses on diet, nutrition, exercise and other lifestyle issues. This is a food blog, after all.
Can you imagine how much you could save each month if you just subtracted your cellphone bill, internet, and cable/streaming subscriptions? Probably enough to cover the grocery bill and then some.
Plus, more young people have student loans than ever before, and everyone pays more for healthcare than in the past. I think this is one of the reasons higher food prices are so painful for so many households. There are so many other budgetary line items these days that an increase in grocery store prices becomes even more painful.
garyskitchen.net 