This proper Turkey Club at Gregg’s in Warwick, RI, counters a disturbing trend.   On a trip to an otherwise fine food town, Minneapolis, MN, the beloved Miss Scarlett and I ate several lunches. At each restaurant Scarlett ordered one of her favorite sandwiches, the Turkey Club. The sandwich generally is one of most commonly prepared dishes in America according to food market researcher, Harry Balzer. And the Turkey Club is in the pantheon of most popular American sandwiches. But we noticed a disturbing trend and I write here to call attention to it: the careless debasing of the Turkey Club. The first version we ordered was simply a turkey, lettuce and tomato sandwich. Another the same, but with bacon and the bread was not toasted. At another restaurant it was simply cut in half, not triangles. Read On »

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  (First published in Finesse, Thomas Keller’s superb magazine, earlier this year.) In the 1970s, the egg was bad-for-you food in America. After being a mainstay of the human diet for millennia, doctors here decreed that the cholesterol-laden yolk clogged arteries and resulted in heart attacks. Eat an egg if you must, nutritionists warned, but only in limited quantities. And after 30 years of telling us to avoid eggs and order up those egg white omelettes, the American Heart Association changed its mind—oops!—and declared that eggs, like an unjustly punished child, could once again return to the dining table. As I began to write about the egg, I realized the egg fatwa was no isolated event. Indeed, it came to symbolize for me what was wrong with the way we think about food and how we let others decide what we eat. Read On »

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  Yesterday the Washington Post published my article “No Food is Healthy, Not Even Kale.”   JOIN MICHAEL ONLINE TODAY! Don’t forget to join me online for this Wednesday’s Free Range chat at noon EST at live.washingtonpost.com.     If you liked this post, then you will enjoy these links: My past posts on Roasted Chicken Provençal, New Cooking App: Feast, and Happy New Year. Other recent rants: Cook Your Own Food: Eat What You Want, Is the Government Right This Time?, Food Fascism. The ever-popular post on America: Too Stupid to Cook . Books you should check out: The Third Plate, The Omnivore’s Dilemma, and Real Food: What to Eat and Why. © 2016 Michael Ruhlman. Photo © 2016 Donna Turner Ruhlman. All rights reserved.

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    About goddam time. Finally people are starting to make sense. Two pieces in the NYTimes were back to back on the “most emailed” list when I checked yesterday morning. The first, and most important, was Aaron Carroll’s piece on how to eat sensibly: Red Meat Is Not the Enemy. The entire reported essay can be summed up by a large study cited with this rather obvious conclusion: “Everything we eat is associated with both higher and lower rates of cancer.” Ha! Take that, all you nutritional gurus. I need to write that again: Everything we eat is associated with both higher and lower rates of cancer. The author is a professor of pediatrics at Indiana University School of Medicine. He blogs on health research and policy. His advice? Find a diet that works for you. Read On »

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  I’m on the road all week so I am reposting this, in light of the new governmental recommendations on what we should and should not eat. The Times article noted in the post, interestingly, is from almost exactly two years ago. —M.R. Originally Posted March 14, 2013 I’d have thought that an article in last Sunday’s New York Times Magazine, Eat Your Heart Out by Gretchen Reynolds, would have made me happy. I’ve long argued that America’s terror of fat and salt is misguided and blown grossly out of proportion. But all the piece did was make me mad. It notes a study that found that men with heart disease who reduced their intake of meat and saturated fats and increased the polyunsaturated fats in their diet were more likely to die of a heart attack than the Read On »

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