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Needy creatures that we are, we put the brain's spiritual centers to use all the time. We pray for peace; we meditate for serenity; we chant for wealth. We travel to Lourdes in search of a miracle; we go to Mecca to show our devotion; we eat hallucinogenic mushrooms to attain transcendent vision and gather in church basements to achieve its sober opposite. But there is nothing we pray - or chant or meditate - for more than health...
...good. In the 1990s, Marci Campbell, a professor of nutrition at the University of North Carolina, helped launch a four-year trial called North Carolina Black Churches United for Better Health. The project signed up 50 churches with a goal of helping the 2,500 parishioners eat better, exercise more and generally improve their fitness. The measures taken included having pastors preach health in their sermons and getting churches to serve healthier foods at community events...
...average American family accounts for 2.8 tons of CO2 emitted annually, compared with 2.2 tons for driving. Worldwide agriculture contributes some 30% of global greenhouse-gas emissions, far more than transportation. So when it comes to cutting your carbon footprint today, the truth is that what you eat is as important as what you drive. "If you can't buy a Prius," says Jonathan Kaplan of the Natural Resources Defense Council, "you can certainly eat like...
...most efficient way to shrink the carbon footprint of your menu is to eat less meat, especially beef. Raising cattle takes a lot more energy than growing the equivalent amount of grains, fruits or vegetables: most produce requires about 2 calories of fossil-fuel energy to cultivate per 1 calorie of food energy; with beef, the ratio can be as high as 80 to 1. What's more, the majority of cattle in the U.S. are reared on grain and loads of it--670 million tons in 2002--and the fertilizer used to grow that feed creates separate environmental problems...
Nearby in Fleurie, minutes from Zighera's vineyard, eat at the legendary Michelin-starred restaurant Le Cep, tel: (33) 4 74 04 24 97, where owner Chantal Chagny serves herb-crusted frogs' legs and other traditional country dishes with the best wines of the Beaujolais...