Sublime
An inspiration engine for ideas
Food Rules by Michael Pollan: Eat food. Not too much. Mostly plants.
PART I: What should I eat?
Eat food.
Don’t eat anything your great-grandmother wouldn’t recognize as food.
Avoid food products containing ingredients that no ordinary human would keep in the pantry.
Avoid food products that contain high-fructose corn syrup.
Avoid foods that have some fo
the government protects sugar, and the government subsidizes corn. As a result, more foods get made with high-fructose corn syrup, and more cattle get fed corn, meaning more cattle get fed antibiotics. The quantity of high-fructose corn syrup thus goes up in our diet, and the prevalence of dangerous bacteria goes up as well. And in complicated ways
... See moreLawrence Lessig • Republic, Lost: How Money Corrupts Congress--and a Plan to Stop It
A can of wild sardines in extra-virgin olive oil (personal favorite!)
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows t
... See moreMichael Pollan • Omnivore's Dilemma
Maybe obesity rates have increased because food is more enjoyable than it has ever been, causing people to eat more. Rewards reinforce behavior, and the behavior of eating is rewarded by the palatability—the deliciousness—of the food. The increased palatability of food is not accidental. Societal changes have resulted in more meals being eaten away
... See moreJason Fung • The Obesity Code: Unlocking the Secrets of Weight Loss (The Wellness Code)
It’s also about the hungers and appetites of everyday people—for those stirring feelings of superiority and purity.
Naomi Klein • Doppelganger: A Trip into the Mirror World
The end result of this adventure was what I came to think of as the Perfect Meal, not because it turned out so well (though in my humble opinion it did), but because this labor- and thought-intensive dinner, enjoyed in the company of fellow foragers, gave me the opportunity, so rare in modern life, to eat in full consciousness of everything involve
... See moreMichael Pollan • Omnivore's Dilemma
Something from the Oven: Reinventing Dinner in 1950s America