Weekend Bookmark
A round-up of Greenhouse’s digital reads.
Canada's artificial trans fats ban comes into effect — with a phase-out period | CBC
Earlier this week, 15 years after it was first voted on by a majority of MPs, artificial trans fats were officially banned from the Canadian food supply. The ban specifically targets partially hydrogenated oils. Usually used to extend the shelf-life of some packaged goods such as pastries, these oils raise levels of “bad" cholesterol while lowering the “good” cholesterol in our bloodstream when consumed. The decision is widely being welcomed by Canadian consumers and the health industry, but what impact we might expect to see in the coming years?
Five Food Preservation Tips For Your Fall Harvest | Modern Farmer
Whether you have a window box, a garden plot, or you just overdid it at the farmer’s market this week, this quick and easy guide from Modern Farmer offers up five food preservation techniques to help you make the most of the harvest season bounty. Ranging in difficulty, and each preserving your produce in unique ways, you’ll have access to home-grown goodies through fall and into the winter (if you have that kind of willpower).
Hospital Food You Can Get Excited About | The New York Times
Nutrition is one of the pillars of good health. Why then, is hospital food so notoriously bad that it often features alongside prison and airplane offerings as a punchline to open mic stand-up routines? Nonprofit network Northwell Health is on a mission to change that across the 23 New York-area hospitals they work with. In this article from The New York Times, we follow Chef Bruno Tison, who works with Northwell, as he leads a cook-off between teams from Long Island hospital Glen Cove, with the aim of developing new recipes that not only meet restrictions for salt, calories, and budget but are, of course, delicious. Time for some new standup material we think.
How to Put Down Your Phone and Give Mindful Eating a Try | Healthyish
In this article from line cook turned eating psychology coach, we enter the world of mindful eating. By now, most of us know that mealtime means it’s also phones-down-time so that we might eat free of distractions, but this Healthyish article goes a little deeper. Mindful eating actually begins well before you pick up your knife and fork, sometimes even before you set foot in the kitchen. While it may take a little while to form new food-health habits, the simplicity of the five techniques shared here leaves you with no excuse not to integrate at least one into your routine when mealtime next rolls around.
-Greenhouse
