A Literary Culinary Journal
God cannot appear before a starving man except in the form of bread.–Mahatma Gandhi, 1947
Mohandas Karamchand Gandhi (2 October 1869 – 30 January 1948) was the pre-eminent political and ideological leader of India during the Indian independence movement. A pioneer of satyagraha, or resistance to tyranny through mass civil disobedience, Gandhi led India to independence and inspired movements for civil rights and freedom across the world.
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Thank you for your patience and understanding.
Jonell Galloway, Editor
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Oysters, figs – does any food really work as an aphrodisiac? Sex and food – it’s a complicated relationship, The Guardian
A Mother’s War on Germs at Fast-Food Playlands, The New York Times
Ferran Adrià, Master of Foam, Whips Up Dinner, The Wall Street Journal
Italy struggles to engage a younger generation in agriculture, The Atlantic
How to Talk to Your Child About Obesity, Psychology Today
Authenticity of coffee (capsules) depends on its contents, Times of India
Scary Food: Not your grandma’s milk, Grist
Filling the void – eating after a funeral, Eatocracy
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Revenge of the layer cake, The Wall Street Journal
How dark chocolate boosts fitness as much as exercise, Daily Mail
Sell-by dates to be canned in war on wasted food, The Independent
Small farmers in vanguard of Africa’s battle for agricultural development, The Guardian
The Hunter of the Gathered: Food-finder John Magazino is indispensable to A-list chefs looking for that secret ingredient. Here are his top three items for autumn, The Wall Street Journal
Indian Wines Set to Take Britain by Storm, The Times of India
The Culinary Notebooks of Leonardo “Fat Boy” Da Vinci, Boing Boing
This Willy Wonka-Themed Wedding is Sweet Beyond Belief, Foodista
Take the $5 Challenge September 17, Slow Food USA
Pan-Roasted Pork Chops With Sage and Garlic, The Food Section
Real Food Defined (The Rules), 100 Days of Real Food
Food Studies: the edible curriculum, grist
Mixed berries in rosé wine with honey mascarpone | a summery fruit soup, Gourmande in the Kitchen
Raw Meat Handguns Make a Subversive Statement on Firearms, Foodista
Prohibition Grape No Longer Riding the Rails of History, Enobytes
Food Art: Orange Jelly, food photography by SandeeA, The Rambling Epicure
Sweet Corn Fritters, The Daily Green
5 Foods to Stop Eating Today, Organic Authority
Food Studies: The Four Reasons People Choose a Restaurant, GOOD
Strawberry and Serrano Pepper Salsa, Tree Hugger
5 Sustainable Food Trends to Watch, The Daily Green
What You Can Learn from a Cuban Gardener, Rodale
Vannes: la table d’Olivier, Gilles Pudlowski
La paella de Christophe en vidéo – recette aux fruits de mer et au poulet, Christophe Certain/Cuisine Pied-Noir
Pudim de Laranja (Brazilian Style Orange Flan), Maria Brazil
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From Russia with lovage – Moscow leads gastro revolution, The Guardian
Restaurant gambles on fish cooked in 2000-year-old sea water, The Sydney Morning Herald
Tipping the Balance for Kitchen Scales, The New York Times
The Ten Commandments of restaurant behavior, redux, The Seattle Times
Spiced Apple Pudding Cake With Caramel Sauce, The Washington Post
Poor pub hygiene link to rise in gastric infections, The Independent
Meals For Our Soldiers: Fuel, Feed or Fatten?, Civil Eats
Roasted Asparagus with Cherry Balsamic Glaze, 6 Bittersweets
October Unprocessed 2011, Eating Rules
6th Annual StarChefs.com International Chefs Congress, Star Chefs
Chocolate Crepes with Orange-&-Chocolate Sauce, Kitchen Daily
Google’s Zagat Acquisition: Yelp Help for Restaurants, All Business
Strawberries, Cook Republic
Una Video-introduzione al Food Styling, Foodografia
Eating While Black: How I Navigate Watermelon, Fried Chicken, and Frozen Yogurt, GOOD
California Defied Own Scientists With Pesticide Approval, Mother Jones
Jonathan Stich, Restaurant Delivery Farmer: A Week In The Life (Food Informants), Huffington Post
Nestlé: 200 M$ pour une nouvelle usine en Indonésie, Soho Choc
Smoky Curacha Cakes, 80 Breakfasts
Poire pochée à la crème de caramel et ses croustillants au chocolat, 750 grammes
Homemade Granola, Baker Street
Braised eggplant with pork, Hanoi Street Food
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Dinner with a side of yodeling, Chicago Tribune
The Next Big Thing: Peruvian Food, The Wall Street Journal
Lemon squares, New Zealand Herald
Nutrition app to ‘separate fat from fiction’, The Sydney Morning Herald
36 Hours in Bern, The New York Times
Antibiotics in Pork Draw More Scrutiny By Inspectors, The Wall Street Journal
Hunting for the great white grape, San Francisco Chronicle
Sous-vide cooking gives chefs an option (Thomas Keller), Los Angeles Times
How to Cook a Complete Indian Meal, Times of India
Cherry composition, Alessandro Guerani
Blueberry Cupcakes with Cream Cheese Frosting, My Baking Addiction
The Best Mashed Potatoes: Really What Does that Mean?, Creative Culinary
Dan Barber, Renowned Chefs Draft Letter to Young Chefs (video), Eater
Bratwurst with jalapeño-peach mustard, Broke Ass Gourmet
TV Dinners: Grand or Gauche?, Leite’s Culinaria
Cooking Survey Reveals That 28% Of Americans Can’t Cook, Huffington Post Food
Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America, Mother Earth News
The New Dirty Dozen: 12 Foods to Eat Organic, The Daily Green
Comer en la Escuela, A Table
Little Chefs, Best Shellers, Printing Food and Human-Derived Gelatin: The new gastro generation, Food Meditations
Salada com queijos, Vovó que ensinou
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Gordon Ramsay’s Australian Nightmare, The Wall Street Journal
‘The Art of Eating’ from Flemish painters to Ferran Adrià, Phaidon Press
The Art of Picking the Perfect Meal for Beer, The Wall Street Journal
Cargill sees cocoa demand up 1 mln tons by 2020, Market Watch
Food is the ultimate security need, new map shows, The Guardian
How Many Calories Do You Need to Eat Per Day?, The Atlantic
Think outside the box: Top cooks reveal how to perk up your children’s packed lunches, The Independent
Nine Tips for Digging Through Local Farmers Markets, Dallas Observer
Praising farm wives: The spirit can exist in anyone, Culinate
A Cardiac Surgeon on the Glory of Saturated Fat, They’re Good for You, The LRC Blog
Plums – Food of the Month, Health Castle
Potatoes reduce blood pressure in people with obesity and high blood pressure, Eurek Alert
A Classy Model-Egg Chicken Coop (Coupe) (shaped like a Model A),
How the Soaring Price of Bread Will Shake the World Economy, AlterNet
The Famous Anzac Biscuit, Honest Cooking
Red Velvet Crêpes, duhlicious
Melon au citron vert, Ma p’tite cuisine by Audrey
$1 Million Of (Mollydooker) Wine Destroyed In Forklift, Accident, Technorati
Coffee bean owl, Image Shack
The Evolution of Coke, Pete
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by Jonell Galloway
I’m sure many of you have read my articles about Mindful Eating. I like to keep the term in capital letters, to remind me how important it is in all our lives.
I now offer Mindful Eating coaching for those who have problem relationships with food and eating in general, helping them “reconstruct” their lifestyle and attitude to food and eating. This can be done in person, in Switzerland or France, or online, and on an individual or group basis.
For those who live other places on the globe, I offer online “teleconference” coaching for weight loss and eating problems on an individual basis. This consists of a customized program that lasts anywhere from 1 to 6 months, depending on the case, with a consultation at least once a week. This does not consist of nutritional advice per se and I am not a nutritionist; I am a therapist and counselor. It consists of an analysis of your lifestyle and relationship to food and eating, with referrals to medical professionals or physical education specialists when need be, but most of all of a work that you and I will do hand in hand. I will be your guide.
Each case is different, but starts with a thorough analysis of who you are and want to be, your lifestyle and how that might interfere with your eating habits and relationships with food, followed by an analysis and a plan, which we produce together, to lay out a plan for how to concretely work toward changing the things in your lifestyle that work against your weight goals and/or health.
I’m in the process of setting up Mindful Eating workshops and seminars for 2011-12 in Europe. For more information about Mindful Eating or if you’d like to set up a workshop or individual coaching, see my articles on this site, including an interview with Geneva organic farmer David John Kong-Hug.
If you’re interested in organizing or participating in a workshop, or following a Mindful Eating weight loss program, please contact me by clicking on the blue Contact Us button at the top right of our home page.
For more information about my past work and experience, click here.
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by Jonell Galloway
What’s in season: the farmers market in Switzerland this week, well, I cheat a little by slipping in the first Indian mangoes. I admit I can’t pass them up!
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
