I'm saddened to see you promoting the WaPo piece, which confuses processed food companies' cynical coopting of anti-diet messages with the validity of those messages themselves. Dietitians shouldn't be doing sponsored posts for these companies -- and also the HAES / anti-diet movement is well researched and valid.
Ruth, I highly recommend Nina Teicholz' book titled, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. It took Nina nine years to research and write the book. Where did the USDA dietary guidelines go wrong? She explains. Last year, Nina received a PhD in nutrition. She is no longer viewed as "just a journalist." I've known her personally for seven years. She is rock solid as a writer and nutritionist. She is almost single-handedly taking on the USDA guidelines writing committee. What does she want? Guidelines based on recent, evidence-based science. If you want to know why Americans are sick and fat, read the book. Thanks. Babs Hogan, the Healthy Cheese Lady.
A New York Times bestseller
Named one of The Economist’s Books of the Year 2014
Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014
Try “Pleasure Per Calorie” for a roadmap to enjoying eating and losing weight for life, starting as soon as you can chew. Amazon Kindle/paperback. Read and apply to every bite from now on. Love, Doc
I loved reading your article from nearly 50 years ago. It puts so many things into perspective. And I have to say "well-bred chicken" is the most fabulous way to describe high-quality food in recipe writing.
I am heartbroken your DC stop is sold out, but I hope one day soon you’ll come back and I’ll get to see you speak! ❤️ thank you for bringing me joy and comfort through your books and Substack.
I have just read up on duck fat. It was hard to find an unbiased article because it's a new food fad. But it is an animal fat similar to butter, lard, suet, chicken fat, goose fat...etc. None of these animal fats are good for you but may be prized by cooks for their flavor. Most plant fats do less damage to your arteries.
Speaking of fear of getting fat... when I saw the spray can of duck fat my first thought was, "do you ingest it or spray it directly on your thighs?"
I cannot wait for your book, The Paris Novel. I buy almost every book on Kindle with maybe 3 exceptions. Your books are the number one exception- I have all of them and make many of the recipes. The gingerbread cake in Delicious is a family favorite. You are the most beautiful writer.
I'm saddened to see you promoting the WaPo piece, which confuses processed food companies' cynical coopting of anti-diet messages with the validity of those messages themselves. Dietitians shouldn't be doing sponsored posts for these companies -- and also the HAES / anti-diet movement is well researched and valid.
Ruth, I highly recommend Nina Teicholz' book titled, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. It took Nina nine years to research and write the book. Where did the USDA dietary guidelines go wrong? She explains. Last year, Nina received a PhD in nutrition. She is no longer viewed as "just a journalist." I've known her personally for seven years. She is rock solid as a writer and nutritionist. She is almost single-handedly taking on the USDA guidelines writing committee. What does she want? Guidelines based on recent, evidence-based science. If you want to know why Americans are sick and fat, read the book. Thanks. Babs Hogan, the Healthy Cheese Lady.
A New York Times bestseller
Named one of The Economist’s Books of the Year 2014
Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014
Kirkus Reviews Best Nonfiction Books of 2014
Forbes’s Most Memorable Healthcare Book of 2014
Named a Best Food Book of 2014 by Mother Jones
Named one of Library Journal's Best Books of 2014
So much of what you wrote about our obsession with weight remains relevant today. I hope your book tour is extended to include Boston.
Try “Pleasure Per Calorie” for a roadmap to enjoying eating and losing weight for life, starting as soon as you can chew. Amazon Kindle/paperback. Read and apply to every bite from now on. Love, Doc
Extremely excited about The Paris Novel + to hear you speak about it in NYC! The world could always use another Ruth Reichl book.
For a nuanced response to the WaPo story from a scrupulous anti-diet journalist, you might appreciate Virginia Sole-Smith's essay published this morning. https://virginiasolesmith.substack.com/p/moral-panic-at-the-cheerios-slide/comments
I loved reading your article from nearly 50 years ago. It puts so many things into perspective. And I have to say "well-bred chicken" is the most fabulous way to describe high-quality food in recipe writing.
Finally, a reason to use my steamer!
I am heartbroken your DC stop is sold out, but I hope one day soon you’ll come back and I’ll get to see you speak! ❤️ thank you for bringing me joy and comfort through your books and Substack.
What is the title of Margaret MacKenzie's book that is referenced in the article?
What a great newsletter, thank you, thank you.
I have just read up on duck fat. It was hard to find an unbiased article because it's a new food fad. But it is an animal fat similar to butter, lard, suet, chicken fat, goose fat...etc. None of these animal fats are good for you but may be prized by cooks for their flavor. Most plant fats do less damage to your arteries.
Speaking of fear of getting fat... when I saw the spray can of duck fat my first thought was, "do you ingest it or spray it directly on your thighs?"
Duck fat spray 😍😍😍
Congratulations on your Lifetime Achievement Award from James Beard!!!
Are you coming south to NC, PLEASE!
I cannot wait for your book, The Paris Novel. I buy almost every book on Kindle with maybe 3 exceptions. Your books are the number one exception- I have all of them and make many of the recipes. The gingerbread cake in Delicious is a family favorite. You are the most beautiful writer.