Welcome to the first posting of our new Connections section. This week I’d like to briefly discuss two books that I have chosen to provide guidelines for the eating experiment in the Less Waste = Less Waist project.
The first book is by the amazing Mr. Michael Pollard. His book Food Rules has to be the most informative book I have ever read on the subject of nutrition, and over the past four decades, I’ve read a lot. It’s common sense approach and simple good old-fashioned advise to sensible eating was enjoyably refreshing. He very succinctly sums up his approach in seven simple words; “Eat food. Not too much. Mostly plants”. The quick and easy read then goes on to explain the fundamental premises under each statement with “rules” like “Anything that comes through a car window isn’t really food”. I highly recommend this book to anyone that is weary of the constantly changing food guidelines and the latest fads.
The second book really complements Mr. Pollan’s work. The book How to Cook Everything:2000 Simple Recipes for Great Food by Mark Bittman is a splendid reference book full of not only delicious, healthy recipes, but also concise information on cooking methods and foods that the reader may not be familiar with. If you are like me and are vegetable-challenged, you’ll find this book invaluable. I consider this a must-have book for anyone that is serious about eating in a healthier and more environmentally responsible manner.
I’ll be working with these two books and will post tidbits from both in the Less Waste = Less Waist feature. Until next week, I’ll leave you with the works of Mr. Truitt Cathy, founder of Chick-fil-A: “Food is essential, so make it good”