NPR: Why Bacon Is A Gateway To Meat For Vegetarians
Weak-willed vegetarians don’t stand a chance against the powerful seductive aromas of bacon. And its not their fault, according to NPR’s Health Blog. In an interview with Johan Lundstrom, a scientist at Monell Chemical Senses Center, he says bacon’s allure is almost biological:
Bacon is one- to two-thirds fat and also has lots of protein, it speaks to our evolutionary quest for calories, Lundstrom says. And since 90 percent of what we taste is really odor, bacon’s aggressive smell delivers a powerful hit to our sense of how good it will taste.
I personally cannot imagine smelling bacon cooking in the frying pan and NOT having at least a taste. I’m surprised someone hasn’t invented a bacon cologne because the aroma is simply irresistible.
WFAEats: Bacon Explosion: A Recipe for Bacon-Induced Comas
WFAEats: Brazen Bacon: Why We May Need A Bacon Intervention
This is the first in a three part WFAEats series on composting from Charlotte blogger Julie Mastbrook. Stay tuned for more and please, share your tips!
Originally, I had no intention of getting into worm composting. While the idea intrigued me, it also seemed a bit daunting. Little ol’ me? responsible for the lives of 1000 worms? Some days I have a hard enough time just making sure the kids get their breakfast. So I let the thought go and moved on with my life, compost free. Then Christmas came. Nicholas, my oldest, noticed that he and I had the two biggest presents under the tree. Hmmm. What could it be?
Legos? Jacket? Compost bin??
As you would have guessed, when the paper was torn off and discarded, there sat my very own worm composting bucket. It turns out my Aunt Ann who has been composting with worms for the past several months now, decided that taking on this new adventure was exactly what I needed. My first thought when I saw the my new worm habitat was, “are there seriously a bucketful of worms sharing space under my Christmas tree with my husband’s new jacket and Nick’s new Lego Tie Fighter?”
The answer of course, was no. Those would come later. We first needed to eat up some compostable foods and then she would send the worms crawling our way…
The Holy Matrimony (aka Wingzza) Food Truck "marries" pizza and wings.
The Wingzza Food Truck will be at WFAE’s studios (in the University City area) on Friday, January 28th from 11-2pm. If you’re in the area, stop by!
Larry Swayne has turned a problem into a business.
“My two favorite kinds of food are wings and pizza but I could never go to just one place to get the best wings and the best pizza, I always ended up going to two places,” said the 29-year-old food entrepreneur. “So that was my inspiration for my food truck business – to have one place that customers could find both the best pizza and the best wings.”
Thus begun Holy Matrimony, (aka The Wingzza Truck) one of Charlotte’s newest food trucks.
Photo: Tony Crider/Flickr
It’s late at night when you hear a soft “scrape-scrape” sound. You can’t place it, so you get out of bed to investigate. Carefully, you tiptoe to the kitchen and peek inside. That’s when you see it.
A family member with a spoon is scooping out peanut butter – and eating it right from the jar!
You’ve just entered the world of “sneak eating.”
Sneak eating is what we do when we think no one is watching, and it can be equal parts indulgence and addiction. So with a promise of anonymity, I sat down with a group of friends to shed some light on their darkest snacking secrets.
“Rebecca” is a recovering food addict and a member of the Charlotte Chapter of Food Addicts in Recovery Anonymous. This is her story, which she also shared on WFAE’s Charlotte Talks. If you struggle with your relationship with food, at the end of the article there is a quiz to help you find out if you may be a Food Addict.
I was 26 years old, 288 pounds, very unhappy and in poor health. My resting heart rate was 160. I couldn’t walk up a flight of stairs without being winded. I could no longer cross my legs without having to hold them in place. I hated, and tried to avoid at all costs, going places or attending functions where I could possibly run into people I hadn’t seen in a while. I stopped caring about drying my hair or putting on makeup when leaving the house. I walked with my head down and avoided eye contact with people – I was THAT ashamed of the person I had let myself become. I felt hopeless and helpless. I was trapped in a body and in a mindset that wasn’t what I wanted for my life. I couldn’t figure out how this happened to me – someone who was successful and in control in other areas of her life.
Bruce Hensley coordinates Queen’s Feast, also known as Charlotte Restaurant Week. The semi-annual dining extravaganza runs Friday, January 21st through Sunday, January 30th. If you haven’t participated, the gist is dozens of “upscale” restaurants around town (83 this year) offer a three-course prix fixe dinner menu for $30. Started in 2008, this is the 6th Charlotte Restaurant Week. Bruce and I talked about what Charlotte diners and restaurateurs get out of the deal. [Edited for brevity and clarity.]
WFAEats: How are the restaurants chosen?
We invite about 150-160 restaurants each time to participate. They need to be upscale restaurants that are willing to put forth at least three courses for $30. The value of that meal needs to be in the $45 – $55 range. It has to be a great value for the customer. Diners get to enjoy great deals and dine outside of their typical geographic and economic footprint.
If you know Indian food then you know what Naan is. So I don’t need to tell you how incredibly delicious, light and easy it is to make this Indian bread! If you are not familiar with Malai Kofta, you can just call it an Indian vegetarian form of meatballs where potato dumplings (kofta) are fried and then cooked with a rich and creamy tomato sauce. You can definitely make it low fat without compromising on taste and that’s what I have tried to do with this recipe.