Wednesday Links

Test your dairy IQ - are you getting 3 cups a day?

You might be getting enough dairy in your diet, but how about luxury foods? Gilt Taste has arrived. I might not be able to afford the products, but I'm thrilled to see Ruth Reichl (formerly of Gourmet magazine) back on the scene. The best part? It's a mini-food magazine, too!

Wondering about the calorie information for a recipe you've found online? A new recipe search engine, Foodily, will do it for you automatically.

More on recipe search engines - will they make you a better cook?

Local News:

Oran Hesterman, the head of Ann Arbor-based Fair Food Network, will appear at the Eastern Market this Saturday, May 21, to sign his new book Fair Food: Growing a Healthy, Sustainable Food System for All. For each book sold, about $15 will benefit Gleaners Food Bank.

Mark Bittman, on Detroit.

Wednesday Links

Ever wonder how people eat in other countries? The Guardian U.K. interviewed 5 families to find out.

While Bob was in Germany a couple months ago, he ate lunch daily at his company's cafeteria - and really enjoyed the food. How often do you hear that about cafeterias in the US? Read Mark Bittman's take on the future of American cafeteria food.

Do you count your calories? Few Americans do it correctly, if at all.

Some new (to me) food blogs to add to your must-read list.

And speaking of food blogs, Saveur magazine's brief history of food blogs shares how it all began.

May seasonal food guide - and some ideas how to make the most of it.

What would make this list of links complete? News about Jamie Oliver!

Local News:

Spring has finally come to Michigan! Check out this list of spots in Metro Detroit that offer outdoor dining.

New restaurant chain Twisted Rooster emphasizes ingredients grown or produced in Michigan.

Great news for fans of Slows BBQ.

Wednesday Links

Do you eat tilapia? Do you know how it gets to your table? Some good info on factory fish farming.

My grocery store advertises that all its meat is 'natural'. Here's some clarification about what that means.

Speaking of my grocery store (Hiller's, if you're wondering), they sell a lot of British food, including candy bars. Apparently I've been missing out on the Ripple.

Some insight into why we crave junk food instead of healthy fruits and vegetables.

Mark Bittman's thoughts on new food marketing guidelines for kids. They sound great, but why won't they take effect for another five years??

It's tough being a kid these days. And a lack of access to healthy foods isn't helping.

Are you eating enough beans? According to the new Dietary Guidelines for Americans, we should be eating 1 1/2 cups a week. Sounds like a good reason to try that new black bean burger recipe.

Local News:

Looking for some local sweet treats? Ice cream, cookies, cakes, candies and more. And if you've never been to Ray's, it's definitely worth the trip.

Have you been to Rochester's Mind, Body & Spirits? I heard that they had closed for the winter, but now it looks like they're closed for good.

Wednesday Links

Did you watch Jamie Oliver's Food Revolution last night? What did you think?
Here's some backstory of Jamie's food fight with the LA schools.
The fiscal toll of treating 'lifestyle diseases' - more from Mark Bittman.
5 great pantry staples at Trader Joe's. Definitely check out the canned smoked trout, too. It's a great, sustainable alternative to canned tuna, especially if you're concerned about mercury levels.
How to share a cow. I've been meaning to look into this - anyone interested?

Local news:
Going out to eat this Easter? Here's a list of Metro Detroit holiday brunch spots.
Or maybe a home delivery service of locally produced food? Door to Door Organics promises that during the Michigan growing season, as much as 75% of their produce will be sourced from local farmers.

Wednesday Links

Mark Bittman on proposed Congressional budget cuts to programs for the poor and hungry.
Anemia risks and issues for older women.
Some hope in the battle against Philadelphia students' bad eating habits.
Lower levels of Salmonella found in organic chicken.
Another case against giving antibiotics to livestock.

And finally, some fun!
Mmm...homemade bagels. I've been meaning to try this recipe.
Some great ideas in cooking for one.

Wednesday Links

Need help beating the winter blues? Check out these inspired ideas.
The always informative Mark Bittman on fixing agricultural subsidies.
Anyone interested in a road trip to NYC? One word: doughnuts.
Not just for kids - adding color (and nutrition) to your meals.
Yikes! More good reasons to watch the salt.
I'm always on the lookout for new vegetarian recipes.

Menu planning, part 2 - more ideas, less crazy

It's hard to describe menu planning with a picture.

Maybe my crazy method of menu planning (see part 1 here) didn't do it for you. Believe me, it doesn't always work for me. Like yesterday, when my husband had to go out of town on a last minute business trip. I have a week's worth of recipes planned and even the groceries to go with them. But my motivation? I'm having a really hard time finding it. So to help myself out when it happens again (and I know it will), I'm adding a back-up plan to my method.

That is the point of all this work, after all. We're doing it to ultimately make our lives easier and hopefully, better, healthier...you get the idea. There's a never-ending stream of research telling us how important family meals are for our well being and our health. And by family I don't just mean two parents plus two kids. Family is however you define it and dinner for one is just as important as dinner for six.

If you're still not convinced that it's worth the effort, check out this food manifesto by Mark Bittman. He has a bunch of great ideas on how we can improve our food supply, but he also talks about the value of home cooking. Another good source of information is the 2010 Dietary Guidelines for Americans that was released this past week. It can be tough to follow the guidelines at a restaurant, but at home you're in control.

In the end, no matter what your motivation, planning meals (and cooking them) will take some time to make it a regular habit. It makes sense to find the method that works best for you and your lifestyle.

Here are a few more ideas to help you get started.

1. Create theme nights. If you were a kid in the 1970's, you might remember Wednesday as Prince Spaghetti Night. The ad campaign may have been hokey, but the concept still makes sense. Whether it's Pasta Wednesday or Soup and Salad Thursday, a routine makes it easier to plan the menu and to stick to it. Find four pasta recipes, four soups and you're on your way to planning a whole month of dinners.
2. Plan for leftovers. If you're making a pot of spaghetti sauce, it's not much more work to double the recipe and freeze the extras. Soups and casseroles also freeze well.This is my 'new' back-up plan, by the way. But it only works as long as the dinner gets made in the first place.
3. Cook ahead of time. Similar to #2, except you're typically only planning a week ahead. Prep and cook meals on the weekends or whenever you can find the time. Plan for the days you know you'll get home late and you'll stop making a side trip to pick up a pizza.
4. Finally, don't forget to treat yourself. I still love going out to eat at restaurants - who doesn't?  But if healthier eating is your goal, those meals need to be a special occasion, a treat. It's going to be tough, but I promise it will be worth it!

Now let's get cooking!