POSTED BY Pink Ribbon Cooking / May 5, 2015
This past weekend I was a presenter and exhibitor at the 2015 Stowe Weekend of Hope, a weekend retreat for those living with or touched by cancer. Set amongst the Green Mountains in Vermont it is a powerful weekend and I am always honored to be a part of it. Being in the presence of others that are empathetic to your own situation is a powerful experience. When the connection is unfiltered, natural and authentic it makes all the more meaningful.Read Full Article »
POSTED BY Pink Ribbon Cooking / January 27, 2014
Did you make a New Year's Resolution to eat better, lose weight or exercise? If you did you are not alone; better health and wellness related resolutions are among the most popular. Unfortunately they are also the ones that tend to have the highest failure rates.
Chef Curtiss Recently joined Judy Simpson on Across the Fence, the University of Vermont Extension's daily farm and home television program, to share some simple strategies that can keep you cooking healthier food year round.Read Full Article »
POSTED BY Pink Ribbon Cooking / October 29, 2013
The best kind of diet is not a diet. That's right, diets are not permanent solutions. At least not fads and diets-of-the-day eating trends.Read Full Article »
POSTED BY Pink Ribbon Cooking / June 20, 2013
Tuesday's adoption of obesity as a disease prompted me to open a post I had been working on about the reflections of Jean Anthelme Brillat-Savarin, A court of Appeals Judge in France and a well respected gastronomic voice in early 1800's Paris and France.
In this post I reflect on a book Brillat-Savarin wrote called Physiology of Taste. The Physiology of Taste is a reflective piece, where Brillat-Savarin shares his thoughts, referred to as meditations, on the pleasures or connoisseurship of food. These mediations explore our physiological and psychological desires for food, liquids and how these drive our appetite. Along the way he shares several conversations with friends and dialogs with himself.
Physilogy of Taste is often thought of as the most important book written about food. Given our ever expanding dialog about food and the quality of research, education and contributors in recent years I can't agree with that but, without exception, this is one of the most defining and relevant explorations about our relationship with food and how it affects our behaviors and life.Read Full Article »