Paula Deen's Caloric Conundrum

Katie Trucco  

What does fried macaroni and cheese have in common with Krispy-Kreme donut bread pudding? Both contain unfathomable amounts of butter, weeks worth of calories, and they both originated in the kitchen of Paula Deen. She’s the television chef known for her butter-happy recipes and smothering dishes, all served warm with a big southern smile. Watching her prepare her sugary masterpieces is often cringe-worthy as she unwraps stick after stick of butter and drops them ever so gently into her mixing bowls while making a simple shrimp and wild rice casserole.

Just look at that big southern smile.

For years, Paula has made these dishes with impressive ease, and unlike many others in her field, she seems to actually eat and enjoy what she makes. Unfortunately, that has come with a price, as she announced a short time ago that she has been living with Type II Diabetes for the last three years. Her situation has come as no surprise to some, given her wildly unhealthy meals – she has featured deep-fried cheesecake on her show, and has shown viewers how to make a “lasagna sandwich.” After she announced her diagnosis, she claimed that she has altered her eating habits and “has always eaten in moderation.” While it is sad to see someone sacrifice their health and well-being for what they love, many are hoping that this turn in Paula’s eating style will encourage her to promote healthier eating to her fans. Her website now features “Figure Friendly” recipes, and her sons, Bobby and Jamie, are following in their mom’s culinary footsteps and have created some lighter dishes such as sweet and sour turkey meatballs. It is probably safe to say that the three of them will probably be laying off of the butter for quite some time!

Food On the Run

Emily Kastl  

How does the idea of consuming large amounts of food and then running a few miles right after sound—fun? Then you might be interested in taking part in a growing trend that combines food and exercise.

In fact, you don’t have to go any further than Ann Arbor to find an event. Each year on April Fool’s Day a 5k walk/run takes place in Gallup Park. But it isn’t your average 5k—along the way there are two Twinkie stations where runners can stop for a snack. Though it isn’t required to eat anything, those who do automatically get 2 minutes shaved off their final time.

If Twinkies aren’t your thing then you might be more interested in the Doughman Challenge. Featured on an episode of Man v. Food, this is a team event in Durham, North Carolina that involves eating entire meals before completing one leg of the race, which may include biking, swimming, or running. As if that isn’t enough, dessert is waiting for contestants before they can cross the finish line.

I’m not sure where this trend originated, but it seems like a fun pairing of 2 seemingly opposite things: food and physical activity. Maybe it’s a nice way to justify eating a hamburger chased with a donut--you’re just going to run it off…immediately.

To see the full list of races, check out the Food Network

A Gateway Food: Guacamole

Heather Fendell  

My winter break was spent on the beach of Los Cabos, Mexico. En route to Mexico, I was hesitant about the prospect of eating burritos, tacos, and mole, as growing up, I was never a fan of Mexican food. Often too spicy, greasy, or covered in beans, Mexican food was never my first choice. One of my biggest reservations with Mexican food is guacamole. I was always repulsed by the appearance of the green, slimy looking dip, having never taken to the taste or texture of avocados. And in Mexico, there was no avoiding it; guacamole seems to deserve its own category in the food pyramid in Mexico.

During our first dinner out at Mi Casa, I decided to brave my fear and scoop the green goo onto a homemade corn tortilla chip. Instead of the visceral reaction I was expecting from the disgusting green goo, I was loving the velvety, creamy, well-seasoned dip that perfectly offset the crunchy, salty corn chip. I came to love Mexican guacamole, as it is always a fresh and perfect way to start off a delicious meal. My affinity for guacamole became a gateway for trying other Mexican during vacation, beating out the Italian and Japanese food I would have previously gravitated to on a Mexican vacation. And since coming home from my tropical adventure, I have made sure that my kitchen is constantly stocked with my drug of choice:

Chips and guacamole.

Wolverine CuiZine loves Al Dente!

Carmen Lee  

With the chilly weather upon us, there is nothing more comforting than spending quality time inside with good friends and great food. And that is exactly what Wolverine CuiZine did over Winter Break – we feasted on two delicious dishes made from Al Dente’s sizzling pastas and sauces.

The potluck was delicious!

The first of the two was a simple and fabulous Al Dente spinach fettuccine tossed in roasted garlic sauce and mozzarella. Al Dente’s “tender but firm” pasta has a distinct and not too overpowering spinach flavor and a beautiful texture, making it a great canvas for Al Dente’s aromatic roasted garlic sauce. This dish was a huge hit, as people kept coming back for more.

Delicious roasted garlic sauce from Al Dente!

Right next to the generous dish of spinach fettuccine was a huge bowl of baked goodness: egg fettuccine with Roasted Garlic sauce, organic turkey sausage, and loads of mozzarella and Parmesan. What is there not to like about great pasta, flavorful sauce and melted cheese? The recipe also couldn’t get any simpler – there is minimal prep work, and the oven does the rest!

Our fundraising potluck sponsored by Al Dente was a major success as we raised money toward our year-end publishing goals, all while eating very well and enjoying the great company. Return trips to the table to get seconds and thirds were not uncommon, as people really enjoyed the fresh made pasta made with truly quality ingredients. Al Dente’s pastas and sauces elevated our fundraising dinner to another level, making the event something extraordinary.

Thank you Al Dente!

Coffee: More than just a morning fix

Emily Kastl  

Pizza, Ramen, frozen meals, Easy Mac, and coffee: what do these things have in common? They are all essential components of the average college student’s diet. One thing these staples do not have in common is health benefits—or lack thereof. It’s no secret foods like Ramen and frozen meals contain enough sodium to turn you into a salt block, and pizza…well, we know there are better choices for a late night snack (although, according to Congress, pizza counts as a serving of veggies).But what about coffee? Since I’ve been known to drink a cup or 2—or 5—a day, I thought it might be worth checking out what it’s doing to my body. I was elated to come across the article 7 Benefits of Coffee. At long last I have found scientifically-supported justification for my slight addiction to this sweet, sweet caffeinated nectar.

1.) According to the Journal of Experimental Psychology, the caffeine in coffee can help sharpen your proofreading abilities. So before you grab your red pen, grab a cup of java. Maybe your next paper grade will reflect this decision.
2.) A Harvard study found that women who drink 2-3 cups of coffee a day have a lower risk of depression. This is a result of caffeine regulating the release of certain chemicals in the brain that affect mood.
3.) Coffee helps fight Alzheimer’s disease. The caffeine in your cup of joe helps increase the production of the granulocyte colony stimulating factor (GCSF), a growth factor which helps prevent this type of dementia.
4.) According to a study conducted at Harvard, men who drink 6 or more cups a day have a reduced risk of developing prostate cancer. Drink up, fellas!
5.) The American Association for Cancer Research recently announced that coffee might help combat the development of basal cell carcinoma, a common form of skin cancer. You’ll only reap these benefits from drinking caffeinated coffee though; better get a shot of espresso in your next cup for good measure!
6.) Coffee may help ward off the risk of Type II diabetes.
7.) Your chances of developing Parkinson’s disease could decrease by up to 25% if you drink 3 or more cups of coffee each day.

Though scientists are looking further into the benefits of coffee, I can’t help but get excited about these preliminary findings. In a world where so many foods and drinks are labeled as “unhealthy” and “dangerous,” it’s refreshing to find something that’s delicious AND good for you. So, the next time you’re at your favorite café, go ahead and order the grande—you might be fighting disease!

“What’s that you’re eating?”: Top Food trends of 2011

Emily Kastl  

Now that we have bid 2011 adieu and welcomed 2012, I thought this would be an opportune time to look back at some of the biggest food trends of the year. 2011 was arguably one of the biggest years for gastronomy in the media to date. With the rise of the organic and whole foods movements, the gluten-free fad, and the explosion of celebrity chefs and talk shows, hardly a day has passed without some sort of mention of food in the news. The impending doom of the obesity epidemic has no doubt scared our country into being more food conscience (has it really? Didn’t we just announce that pizza counts as a vegetable), resulting in the development of many of the trends listed below. Since I consider perusing news and social media sites one of my favorite past times (and a useful procrastination tool), I have compiled a list of the top 10 food trends I found to be most prevalent in my hours of extensive…research? That’s enough of beating around the bulgur—here they are:

Whole/Organic/Local Foods: Due to recent revelations of how food is grown/processed for your consumption (details too scary to talk about here), the popularity of healthy, local, whole foods has taken off. It’s all about decreasing the number of steps between the farmer and your grocery store.

Gluten-Free Diets: With celebrities like Elisabeth Hasselbeck and Gwyneth Paltrow publicly lobbying against gluten (a protein in wheat), many people have similarly kicked it to the curb—and out of their diets—with the hopes of losing weight and becoming healthier. This is ideal for people who can’t process gluten (Celiac’s disease), but for everyone else, there is no scientific research that supports the benefits of abstaining from gluten for weight loss purposes.

Celebrity Chefs/TV shows: Paula Deen, Rachel Ray, Mario Batali, Gordon Ramsey, Anthony Bourdain—the list goes on and on. Whether you fancy butter-saturated recipes or angry British chefs making people cry, there’s likely a food show out there that caters to your interests (no pun intended!).

Insects: Though you probably don’t have to worry about finding them at your local grocery store soon, these creepy-crawlies are becoming popular among food connoisseurs for their potential health benefits and low impact on the environment. Take crickets, for example. A handful of these little guys packs a walloping 13 grams of protein!

Meatless Mondays: This campaign, in association with Johns Hopkins University, encourages people to cross meat off the menu for one day out of the week to improve their health as well as our planet.

Foods in place of Supplements: As this movement gains support from doctors and nutritionists, more and more people are throwing away their vitamins and replacing them with foods like pomegranates, nuts, and spices.

Food Trucks: These mobile food hubs are becoming popular places for their unique, ethnic, and authentic foods, especially in big cities. The greasy, unsanitary food truck stereotype is no more!

Omega-3: This fatty acid found in fish and nuts is being cited as one of the best methods to combat heart disease, stroke, and depression. Eat up!

Probiotics: I’m sure you’ve heard Jamie Lee Curtis touting the benefits of probiotics in her yogurt commercials, but it’s true—they’re good for boosting immune systems and aiding digestion.

Asian foods: unique Asian flavors and ingredients are increasingly making their way into U.S. diets. This is largely due to their natural health benefits.