Mary: Where did she get the live chickens to kill?
Jean: The man sold live chickens off the truck. Chickens in cages were loaded onto a flatbed truck that was driven into the neighborhoods.
Mary: Why didn’t my grandmother buy chicken at the store.
Jean: That was expensive and she knew these chickens were fresh.
(Mary: FRESH? I guess. She had to kill the damn things! Nowadays, people can’t even touch a raw chicken, let along MURDER it.)
Mary: So, what was this skill? How did she actually kill a chicken?
Jean: She would feel the neck and SNAP it in the right place. It was so fast. She pulled the head away from the body.
How to kill a chicken*
“The recommended neck dislocation method is to grasp the bird’s legs in one hand (usually the left), holding the legs at about waist level, and the head in the other hand going diagonally across your body down to below your right hip. The beak should protrude between your first two fingers and, gripping tightly, you use the heel of your palm against its upper neck to provide the necessary pivot. In the one movement, you’re supposed to wrench downward (that is, up with the legs, down with the head) and twist the head sharply up and back. There should be an audible click of dislocation but the very strong may pull a head right off, which would be rather upsetting. If you practice beforehand (perhaps on an already deceased chicken) you will certainly know what force to use as well as if you have the strength to do it.”
But wait (sorry) there’s more. The chicken gets dunked in scalding water followed by an ice bath to make feather plucking easier. But, before that, the bird gets decapitated and eviscerated with the skill of a surgeon. Finally, the chicken is cooked very quickly before rigor mortis sets in.
Just think, that was only eighty years ago and, still, many (most?) people around the world kill the meat they eat. At least they know it’s fresh.
Would you eat meat if you had to kill it first?
Oops! It’s a rogue blog. Hello.
I released this ditty to the public by mistake because I forgot how to use WordPress – and I switched to a Mac – during my absence. I stopped blogging last December when I sold my Brooklyn apartment (number one) – packed and moved my stuff into storage – subleased a cute little Brooklyn apartment (number two) from a professor on sabbatical – moved into a Brooklyn AirBNB (number three) that I’m leaving this week. It’s all too hard to explain. I like freedom and variety.
But through it all, I still have to write for DietsInReview.com, the best contracting agent ever! Here is the assignment for the week; “We have a new partnership with Shape magazine in which we write one article for them each week. For next week the topic is: What about the #1 thing you should do when you first start a diet to make you more likely to succeed?”
News flash: There is no one best way to lose weight. It is up to you to find a healthy eating approach and activity pattern that is unique to you. Don’t change anything until you document the “real you” by keeping a food journal. It will give you a clear picture of what to change. Most people need to dump the junk, reduce food portions, and rarely eat when not actually hungry. Setting clear positive goals such as “I will eat oatmeal with fruit and nuts at least three times a week,” or “I will go to Zumba on Saturday morning and Tuesday evening,” enhances your chances of success.
But the greatest predictor of weight loss success is how you see yourself. Old images of the “heavy you” making unhealthy choices are replaced with new images of the “healthy you” choosing to act in healthier ways. When you “act as if” you are already there, you shift energy towards the positive, which makes way for intuition to move you easily towards your goal. Think of a time when you accomplished something by first creating a vision. Success is always created with a picture in the mind.
“Visualization” is a actual process of deliberately using your imagination to create a mental model. Since the mind doesn’t know the difference between what is real and what is imagined, when you visualize, your subconscious encodes a new picture as if it happened for real. Sports psychologists and peak performers always use the power of visualization to build confidence and imagine success.
A small study* recently showed the power of visualization to improve eating habits. Subjects were asked to eat more fruit for one week, One group was simply asked to set a goal to eat more fruit, while the other group was told to visualize buying fruit and eating it at particular times. While both groups ate more fruit, the groups that used visualization ate twice as much.
The power of visualization is truly an under-used free tool for weight loss success. As you lie in bed in the morning or before falling asleep at night, calm your mind, relax your body, and picture yourself at your goal weight. See yourself making choices as the new healthy you. Hold a picture of yourself calmly eating delicious healthy food and watch as your body moves with ease. Notice the feelings and sensations associated with the images because connecting with your feelings as your visualize strengthens the effects. Deep relaxation internalizes the new images. In only three to five minutes a day, you can visualize your way to weight loss success.
* McGill University. “Planning and visualization lead to better food habits.” ScienceDaily. ScienceDaily, 27 February 2011. <www.sciencedaily.com/releases/2011/02/110225122818.htm>.
This year, I think I’ll celebrate Thanksgiving in a Jewish home because I don’t want to miss out on Thanksgivukkah. That’s the pop culture portmanteau neologism for the first day of Hanukkah that falls on Thanksgiving this year. (Such a phrase! Oy, the fun!)
This is the first and only Thanksgivukkah in our lifetimes. The next one is 70,000 years from now. Since both holidays are about giving thanks, it’s double-double gratitude happy happy joy joy, 2X the love.
The Thanksgivukkah Meal
A Thanksgivukkah menu combines the best foods from both holidays: Manizchewitz-brined turkey….challah stuffing….pumpkin pie with caraway and seeds in the crust. The Internet is a cornucopia of creative and healthy Thanksgivukkah recipes. My favorites are from Christine Byrne for BuzzFeed who has nine original recipes that combine the best foods from both holidays for us. I am considering these recipes:
- Maneschewitz-Brined Rosy Roast Turkey (Christine Byrne for BuzzFeed)
- Challah, Mushroom, and Celery (Mrs Wheelbarrow at Food52)
- Cranberry Applesauce (Martha Stewart, Everyday Food)
- Sweet Potato Bourbon Noodle Kugel (Christine Byrne for BuzzFeed)
- Roasted Brussels Sprouts with Pomegranate Molasses (Tori Avey, “The Shiksa in the Kitchen”)
- Pumpkin Challah (Tori Avey, “The Shiksa in the Kitchen”)
- (Healthy) Rugelach (Jennifer Iserloh, “Skinny Chef”)
Your thoughts, Will you be celebrating Thanksgivukkah? What’s for dinner?
This is right up my alley. I ride the subway, I worship squats, and I’m all over free stuff. The proof is in my archives:
Do You Know (How to) Squat?
If You See Something Say Something
3 Degrees of Separation from Snackman
Cock-a-Leekie Soup and Free Yogurt
And so, you can imagine my excitement when I read the headline today:
The news is that the Russian Committee for the 2014 Winter Olympics (in Russia) came up with a cool promotion for one month. They are giving away a free travel ticket to anyone who does thirty squats. How clever is that? And look at how easy it was to set up the ticket machine:
If this is another Space Race, then Russia is beating us for supremacy in physical fitness, public health and public relations campaigns. Our subway stunts don’t promote healthy behavior. Do you remember when Heineken Took Over the NYC MTA? You know, I’m going to email Mike Bloomberg, Michelle Obama, and Stephen Colbert too right now.
Your thoughts: Should Americans get free subway tickets for doing squats?
Did you see the Halloween letter from Anonymous Mom? She is handing it out instead of candy to overweight kids. Her stand against childhood obesity made the media outlets. Too bad she doesn’t know that shaming doesn’t work. Weight prejudice seems to be socially acceptable now and will become more so when healthcare costs are transparent. But back to today and the conflicts Americans have about Halloween candy. Check out yesterday’s Tweets:
- How to talk to your kids about Halloween candy.
- Watch out for these common (and gross!) ingredients in Halloween candy.
- Don’t get caught giving petroleum, GMOs, and trans fat to little children.
- Artificial dyes linked to M+Ms.
- What it takes to burn off your Halloween treats.
- Food Allergies: Could Halloween Kill My Child?
- 7 Terrifying Facts About Halloween Candy!
Danger! Danger! And still, the kids return with their sacks full.
A few years ago, I was asked to write about the “healthiest” Halloween candy. What could I say? “Give out candy that won’t get eaten.” Dum Dum Lollipops, wax lips, and candy buttons stuck on paper tape. Nobody eats those. Pencils, stickers, and temporary tattoos, All good. As you can image, my Dietitian’s Guide to Halloween Candy wasn’t well received. The comments tell all.
Realistically, Halloween night is a free-for all. Everybody eats candy. That goes on for another day or two, but sooner rather than later, candy is rationed to one piece at lunch and another after school. Some is shared with grown-ups or relegated to the freezer or traded with a friendly dentist for cash. (Just don’t dump candy on the Food Bank because needy people need real food!)
I’ve stated my feelings about junk before in Eat Only the Junk Food That You Make. But homemade doesn’t fly on Halloween because of hidden razor blades. Oy! Razor blades, artificial dyes, barbs from Anonymous Mom. Halloween is complicated.
Your thoughts: What is your Halloween candy plan?
A brief interaction on Twitter led Kretschmer Wheat Germ to me. They are considering me for a “Happy Wheat Germ User” feature, but needed to know more first.
Wheat Germ and Me
As a nutrition-loving baby boomer, it seems like I have always known about wheat germ. Along with soy protein and non-fat dried milk, it was part of Cornell Bread, a staple food developed for wartime rationing in the 1940s (well before my birth!) My first encounter with a regular wheat germ eater took the form of a woman from Switzerland I met in my late teens. She ate wheat germ for breakfast mixed with avocado and honey or as part of muesli along with yogurt. I like to add wheat germ to recipes for pancakes, muffins, veggie burgers, and meatballs. My favorite Wheat Germ Bread is from Jane Brody’s Good Food Book via Kretschmer Wheat Germ a long time ago.
The Original Super-food
As a registered dietitian, people complain to me about feeling stiff-achy-and-punk. Their children are listless and their parents are falling apart with inflammatory diseases and cancers. To them I say, “You really ought to be eating wheat germ!” Wheat germ is LOADED with B vitamins (thiamin, riboflavin, niacin, vitamin B6, folic acid), vitamin E and essential fatty acids, the minerals iron, magnesium, manganese, calcium, copper and zinc, plus protein and phenolic compounds. Wheat germ is the nazz! In fact, the germ is the richest part of the wheat kernel, which is why white flour is a problem: the germ (and bran) is tossed during in processing. Such a sin.
An Image Problem
A “germ” is a seed, bud, spore, or embryo, the basis of all new life. A plant germ is highly nutritious because it has the nutrients to support future growth. A “germ” is also a microorganism, especially one that produces disease. People today don’t seem to know that one germ has nothing to do with the other. Wheat germ needs a re-branding campaign. I can help with that.
Your thoughts: Do you eat (and enjoy) wheat germ?
Naysayers, I know it’s illegal. But, in case of fire, toss the pots and run.
Everyone else, I thought you might like to see what can grow in a 3′ X 3′ space fire escape in the city.
This year, there is spearmint, chives, flat parsley, lemon grass, Italian oregano, culinary thyme, rosemary, Genovese sweet basil, spicy globe basil, morning glory, nasturtium, euphorbia, a dwarf Japanese maple tree, and self-seeded red-orange impatiens and a heirloom black cherry-tomato. The mint and chives reappear every year.
At the risk of sounding like Martha Stewart, I love cooking with fresh herbs. Yum, flavor! Yippee, disease-fighting antioxidants! And a way to use less salt. Here’s a little Guide to Using Fresh Herbs from the Cooperative Extension offices at the Universities of Nebraska and New Jersey (Rutgers), your tax dollars at work.
At my place August means it’s all-pesto-all-the-time (add a little lemon to keep it green) and Insalata Caprese, as well as mint syrup in beverages, rosemary vinegar, and assorted herbs in every salad, stew and roasted dish.
Your thoughts, How do you cook with fresh herbs?
For what it’s worth, that conversation took place on July 10th outside the Barclays Center in Brooklyn. It’s three subway stops from my home. While the cameraman filmed, I asked regular people on the way to work to let me peek into their lunch bags. It was spontaneous and unrehearsed. You get what you pay for.
“Brian” is Brian Vines (BTW: He drinks half portions of soda at the movies now) of Brooklyn Independent TV. He called to ask what I though about developing a pilot based on what Brooklynites eat for lunch. (Actually, the cameraman’s wife, a Brooklyn foodie, thought the idea would make a good show.) I told Brian to add a few questions to put the lunch choices in context, and suddenly, I was the one asking the questions.
One week later, Amy Sarah Clark from the Prospect Heights Patch posted this on my Mary Hartley RD Facebook timeline:
“I saw your piece at the BRIC media thing today, it was fantastic! Congratulations!”
(Translation: “BRIC media thing” had to do with an event, presentations, and the pilot.)
Really? Sweet! Thanks you! Maybe I should see it. Maybe you should see it too.
Those Brooklynites couldn’t be healthier! Everybody carries produce and no bacon was found. Brooklyn should show the rest of the country how it’s done. As for me, I could be a correspondent, like Ross the Intern. I will even prepare for pay.
Your thoughts: Do you agree that the lunch idea would make a good show?
Okay, I’m blowing the whistle on Ray Kurzweil, the director of engineering at Google. Did you hear him being interviewed by NPR Marketplace’s Kai Ryssdal on May 3rd? Please, listen as Ray tells Kai that microchip computers will soon live in our brains. Ray said,
“Ultimately these devices will be the size of blood cells, we’ll be able to send them inside our brain through the capillaries, and basically connect up brain to the cloud. But that’s a mid-2030’s scenario.”
In Kurzweil’s vision, these advances don’t simply bring computers closer to our biological systems. Machines become more like us. “Your personality, your skills are contained in information in your neocortex, and it is information,” Kurzweil says. “These technologies will be a million times more powerful in 20 years and we will be able to manipulate the information inside your brain.”
“When I say that computers will reach human levels of understanding by the 2030s, I’m specifically talking about emotion. I’m talking about getting the joke, and being funny, and being sexy, and being loving.”
“When computers can achieve these things it’s not for the purpose of displacing us it’s really to make ourselves smarter, and smarter in the sense of being more loving… Really enhancing the things that we value about humans.”
So, our brain functions are altered remotely by supercomputers via microchips? Robotization to fix personality quirks.
But, but…I thought humans learned those things through spiritual growth. One thing I do know: No chips for me.
Your thoughts: ….about implanting microchips in humans?
Since I choose to do those things that amuse me most, I find myself in lots of crazy places. A few weeks ago, I was a guest on Brooklyn Independent Television’s show, Intersect, talking about Mayor Bloomberg’s sugary drink limit with host Brian Vines and fellow guest Andrew Rigie of the NYC Hospitality Alliance. At minute 23:05, I talk Brian Vine out of thinking big portions of soda at the movies are a bargain. Here is our conversation:
BV: I was just at the movies two weeks ago and split a, what had to be a 60-ounce something, between the two of us. The thing was gone, and this was the debate we had afterwards, that if the mayor would have had his thing, we would’ve had to buy two drinks – and I believe in my health, but I more than that, I am cheaper than I am healthy – so we would have had to buy two different drinks to get the same thing, but we wouldn’t even be allowed to buy the thing if this law passed. So it hits you in the pocketbook because cheap food is usually bad food…
MH: That’s not food. DON’T CALL THAT FOOD!
BV: What is it then? It’s empty calorie things….
MH: It’s empty calorie stuff. You cannot compare….
BV: Cheap drinks. It’s enjoyment. It’s cheaper though….
MH: Well, for instance, I’m a fun gal, but one thing about me is I do not order anything at the movies. I have unhooked the idea that sitting in a movie means eating. Talk about cheap! I’m not going to that concession stand. I’m not buying any of that stuff!
BV: It’s relative. (laugh)
MH: So let’s get it all straightened out, okay, and that’s what the dialogue is about. It’s testing those ideas people have: “I need my soda!” Well, why do you need your soda?
BV: Thank you for unhooking me, because it’s not cheap. Soda isn’t cheap at the movies.
Your thoughts: Will Brian Vine quit drinking soda at the movies?