When the inspirational Jamie Oliver set out to film his show Food Revolution, he launched the project with a bold, gutsy mission statement: to change not only the way people eat and cook, but also the way they think about food itself.

As Jamie put it: “This is not a sparkly, pretty show. It’s about finding local ambassadors for change.”

This is exactly the spirit that’s embodied in the world’s first-ever Food Revolution Day: the realization that real change begins on the ground, sparked by grassroots actions, and powered by the passion, energy and urgency of people like you.

Thought for Food (TFF) is thrilled to be a youth partner to Food Revolution Day. To commemorate this important event, we are calling upon the best and brightest young leaders of our time to join in and take action in their local communities.

TFF is mobilizing a new generation of changemakers to take action towards solving the biggest challenge facing our future: how to feed 9 billion people. In the span of two short months, exceptional teams from top universities around the world have created wildly innovative project ideas that address global food issues. This month, 10 finalist teams are working relentlessly to develop business plans to move their plans from ideas to impact.

Universities in countries as diverse as Canada, Korea, India, Nigeria, the UK, the USA and Taiwan are launching creative, bold initiatives to educate, inspire and empower people to improve their food habits and build a healthier, more sustainable planet.

From developing campus awareness campaigns and smart phone apps, to kick starting agriculture reality shows and educational urban gardens, TFF student teams not only grabbing the world’s attention, they are doing things that will change the world. You can find out more about their plans at www.facebook.com/tffchallenge.

We believe that it really is possible for the world to develop a new food system — for production and consumption — that makes more out of less, that uses precious resources efficiently, that resists weather and climate and crop disease. Not all these ideas have been developed yet. Not all the technologies we need have been developed yet. It’s going to take collaboration across disciplines, across national boundaries, across sectors and across cultures.The food revolution is growing in communities around the world… sparked by grassroots campaigns… powered by the passion and energy and urgency of young people.

You are invited to join us too. Thought for Food has created a special flyer just for Food Revolution Day called the “Food Revelations for a Food Revolution” which calls on you to sit down for a meal with your colleagues, family or friends and have a discussion about food! With today’s hectic lifestyles, we often feel pressed for time and our eating habits suffer. Just taking a moment to sit down, enjoy good food, and appreciate how it got to your plate is a good first step in the right direction.

“Impossible” doesn’t have to be the final word. We are calling on young people to reach out to your networks, inspire your friends, colleagues and families to wake up and get involved in solving these issues.

Remember, Food Revolution Day is just the beginning. Every day is a chance to get involved, to think big and take action to find the solutions that remake our world.

Find out more at: the TFF Challenge website, Facebook page and @tffchallenge.

Follow Christine Gould on Twitter:

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It seems like some sort of cruel joke that the warm-weather season’s tastiest drinks — thick and creamy milkshakes, rich blended frappes, and the like — can be some of the biggest threats to your swimsuit figure (Photo Credit: BrandEating.com).

Click here to see Diet-Busting Fast-Food Iced Coffees

In the coffee category, at least, one has the sensible choice of a simple iced coffee to satisfy the craving for a cool quencher. According to a story on EatingWell.com, “A straight-up iced coffee (with skim milk, which you might have to specify) is, of course, the skinniest sip — most of the 16-ounce varieties deliver less than 100 calories.”

Click here to see 8 Drinks to Boost Your Metabolism

But before you get all excited and go ordering iced coffees off every menu you come across, remember that not all of them are good low-calorie options — typical iced coffee add-ins and toppings like flavored syrups, whole milk, and whipped cream can make your drink’s calorie count skyrocket in no time at all.

Click here to see 9 Restaurants Where it’s Expensive to BYOB

Not surprisingly, some of the biggest iced coffee calorie bombs can be found at your local fast-food joint or chain coffee shop. Some of the selections on this list, for example, are the calorie equivalents of a couple of doughnuts or a medium-sized order of french fries. Read on to find out which indulgent fast-food iced coffees you might want to avoid.

- Maryse Chevriere, The Daily Meal

More from The Daily Meal:
15 Great Bars for Drinking Outdoors
12 host Ridiculous Beer Names
7 Outrageous Drink Gadgets
25 Beers with Great Label Art
America’s 30 Most Powerful People in Drink

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May 15, 2012 – I’d be curious to know if Dustin Poirier was walking into his UFC on FUEL 3 main event matchup with Chan Sung Jung with just a hint of doubt about what to expect. Jung, after all, has said he is in the midst of a major stylistic overhaul. Out is the wild, brawling madman that gained fame as “The Korean Zombie,” and in is a more technical and refined fighter.

At least that’s according to him. While this change is over one year in the making, we haven’t really seen enough of Jung since then to make any real determinations on if he’ll revert to old habits when aggressively pressed.

During that time, he’s fought just twice. The first was a rematch of his epic April 2010 matchup with Leonard Garcia. In that one, he did show an interest in defense, as Garcia connected on only 16 of 88 strikes — just 18 percent. Then again, Garcia isn’t exactly known as an accurate striker, landing just 26 percent in 14 fights tracked by FightMetric.

In his next fight, Jung knocked out Mark Hominick in just seven seconds, an impressive performance but not one with any real value for analysis purposes.

Faced with little information, Poirier (12-1) can expect the fight to go in any number of ways.

Both men at their cores are power strikers, at least when it comes to style. A southpaw, Poirier will have a nominal one-inch reach advantage. A confident striker, he will often take the center of the cage and establish himself as the leader of the fight’s pace.

Poirier is a remarkably balanced fighter altogether. Among his wins, he has five knockouts and five submissions. He has decent wrestling, with a 54 percent takedown success rate, and a 77 percent rate of stopping opponent’s takedown tries. He appears equally comfortable in all facets of the game.

Of the two featherweight contenders, Poirier is much more likely to take the fight to the mat. He’s shown his evolution as a fighter in this regard. In his first three fights under the Zuffa banner, he didn’t try a single takedown. Since then, he’s tried 11 attempts in four fights, landing six. By comparison, in Jung’s four fights under the Zuffa banner, he’s only tried two takedowns.

One clue that Jung (12-3) has indeed made a key adjustment did come in his rematch with Garcia. At one point towards the end of the first round, Garcia tried to turn the match into a brawl, coming forward with a barrage of punches. Instead of standing and trading as he’s done in the past, Jung went for and delivered a takedown, dominating the ground battle for the rest of the round.

It will be interesting to see how this translates into a fight with Poirier. He is not a swarmer like Garcia, but rather looks for combinations that emphasize his accuracy (he lands at a 51 percent clip).

That means Jung may be content countering him from the outside, or he might attempt to mix things up with a takedown. Poirier, though, is very difficult to put down. Even wrestler Danny Castillo struggled with him, successful on just three of 11 tries back in their August 2010 match.

Even if you get Poirier on the mat, he’s no slouch there, and he probably has the edge over Jung despite the Korean being the first and only man in UFC history to pull off a twister submission.

Poirier is also physically stronger than most 145-pounders, and I would venture to guess that holds true against Jung. In 50/50 positions like the clinch, expect Poirier to outwork him. On the ground, he should also find success as a result.

Poirier’s balanced approach and physical advantage offers him an edge in this fight. In exchanges, he’s probably the heavier puncher and he’s statistically the more accurate one. He also gets hit less. Those numbers mean something.

Truthfully, it’s hard to envision a clear route to victory for Jung. Unless Poirier sits back and lets Jung dictate the pace — and that’s never been his style — he should be the one scoring more frequently. He also has never shown signs that he can be broken, so if the fight does find an insane pace, he should still be OK. His accurate strikes should find a home early and often, wearing Jung down over the first two rounds before finishing it in the third, taking it via TKO.

Read More: Chan Sung Jung (MMA), Dustin Poirier (MMA), UFC on FUEL TV 3

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“Hahhh!” We were literally and figuratively blown away. In the middle of a qigong demonstration, Master Wu pushed his palms out with a loud shout. The energy that radiated from his palms was so forceful that even at a distance of ten feet, we barely managed to stop ourselves from rearing back.

It is the year 2009 and we are in Hai Nan Island in South China. Hai Nan is a former penal colony mid-way between China and Vietnam that boasts of shimmering white sandy beaches and a deep blue sea. In the last 30 years, it has been transformed by the firm hands of China’s economic revolution into a Hawaii-esque playground brimming with six-star resorts for the rich and famous. It has also been the chosen venue for the yearly Miss Universe pageant.

It is doubtful whether Master Wu pays much attention to Miss Universe. He is a Shao Lin Kung Fu master of the highest order and spends most of his days honing his prized Kung Fu skills, from smashing bricks with his bare fist to doing a hundred push ups on three fingers. His boyish, unassuming good looks belie his seriousness towards his art.

We flew from Hong Kong to Hai Nan to meet Master Wu. He started by giving a two-hour recital of the Heart Sutra in his beautiful voice, and proceeded to give us a demonstration of various qigong moves. We waited patiently for him to finish, then at the end of the session we approached to ask the one question that we have been waiting for. “What is the most ideal food for a human?” He fell silent and looked pensive. Then, his face brightened, his eyes sparkled, and with a slow smile, he said: “A steamed vegetable dumpling, made by your mother.”

This was unexpected. At the time, we were strict raw vegans, and saw and judged everything with a raw vegan mindset. We were waiting for him to give us the answers that we wanted to hear. Would he say raw sprouts? Green juices? Chlorella? Tou Fu?

Embedded within this simple statement is a high wisdom of health and happiness. Master Wu went on to expound that the essence of Traditional Chinese Medicine is the balance of the elements — wood, wind, fire, metal, and water, plus a sixth element — love, whose beneficial vibration is transmitted through water, the most impressionable of all the elements, to the food.

This simple and important truth spawned a new realization of a lifestyle diet that included raw, as well as lightly steamed and boiled food that is heated to below 100 degrees celsius (212°F). 100°C is the upper limit beyond which water dissociates into steam; the upper temperature limit that still enables the quantum information in the food to be retained and transmitted to the body.

For those of you who would like to look better, feel better and last a long time, we have an easy new way to do it. Just try this for one day: eat/drink what you like, but take nothing past boiling point. Make your best effort to eat organic and add no condiments/sauces that include processed foods, which are usually heated to very high temperatures in production at the factory. Use Himalayan salt or raw sea salt instead.

This 100°C Vegan lifestyle breaks the unrealistic bonds of all-raw, while maintaining the parameters of perfect health and life-long sustainability.

“It changed my life. It did. Because I was definitely on my way out.” — Bill Edward, V.P. SJLuxury, HK, Ltd.

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Institute of Medicine Gives Big Food Another Deadline — or Else!

This week, the nation’s top public health experts gathered at a much-trumpeted obesity conference hosted by the U.S. Centers for Disease Control and Prevention called Weight of the Nation. (A quick glance at the agenda reveals nothing that would even begin to challenge the food industry.)

Released at this bland event was an equally uninspired report from the Institute of Medicine (IOM, an advisory arm of Congress) called, Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation. The irony of the report’s title gets lost among the 478 pages that aim to solve “this complex, stubborn problem” with “a comprehensive set of solutions.”

One of the recommendations intended to speed things up is for the food industry to “take broad, common, and urgent voluntary action to make substantial improvements” to marketing aimed at kids. This is certainly important, as advocates have for years been sounding the alarm about the intractable problem of junk food marketing to children and its connection to poor health. But another part of the IOM dictate sounded vaguely familiar:

If such marketing standards have not been adopted within two years by a substantial majority of food, beverage, restaurant, and media companies that market foods and beverages to children and adolescents, policy makers at the local, state, and federal levels should consider setting mandatory nutritional standards for marketing to this age group to ensure that such standards are implemented.

Two years? Where have I heard that deadline before? Oh yes, it was another IOM report, this one focused entirely on food marketing to children, from 2005, which reviewed the science showing a clear connection between junk food marketing and children’s dietary habits. That report said if voluntary efforts by industry to clean up its act were unsuccessful, “Congress should enact legislation mandating” a shift in advertising. Also, that “[w]ithin two years the secretary [of health] should report to Congress on the progress and on additional actions necessary to accelerate progress.”

So it’s been five years since that earlier deadline has passed and now the food industry has two more years to show how much it really cares about kids? Did anyone at IOM bother to check its earlier reports before writing this one? But it’s hardly IOM’s fault. If anyone is to blame for lack of action on this issue, it’s Congress and the White House, as two recent reports make painfully clear.

An in-depth investigation by Reuters describes the dirty details of the onslaught of Big Food lobbying in the wake of an effort by the federal government to improve voluntary guidelines on food marketing to kids. Reuters found that food and beverage lobbyists spent more than $175 million lobbying since President Obama took office in 2009, more than double that spent in the previous three years, during the Bush Administration. “In contrast, the Center for Science in the Public Interest, widely regarded as the lead lobbying force for healthier food, spent about $70,000 lobbying last year — roughly what those opposing the stricter guidelines spent every 13 hours.”

Reuters also examined lobbying visits to the White House, finding that a “who’s who of food company chief executives and lobbyists visited the White House” including:

CEOs of Nestle USA, Kellogg, General Mills, and top executives at Walt Disney, Time Warner, and Viacom, owner of the Nickelodeon children’s channel — companies with some of the biggest financial stakes in marketing to children. Those companies have a combined market value of more than $350 billion.

Another damning report emerged this month from the Sunlight Foundation found similar influence from Big Food. The strategy was for industry lobbyists to give money to members of Congress in exchange for their sending letters objecting to federal agency efforts. Here is how Sunlight describes one such transaction:

Days after receiving several campaign checks from the food lobby last May, Sen. Amy Klobuchar, a Minnesota Democrat who is up for re-election this year, sent a letter raising concerns about the Federal Trade Commission’s efforts to develop voluntary guidelines aimed at toning down the marketing of junk food to kids.

Seems Klobuchar wasn’t the only Democrat on the dole. Sunlight found that while most letter-writers were Republicans, lobbyist campaign donations held particular sway with Senate Democrats. Those who wrote letters of objection “collected on average, more than twice as much campaign money from food lobbying interests since 2008 as those who did not write letters.” A similar pattern also held in the House, where 38 Democrats wrote letters of protest.

As Jeff McIntyre, policy director for the advocacy group Children Now told Reuters: “We just got beat. Money wins.” That’s why it’s irrelevant how many more recommendations or deadlines come from the Institute of Medicine or any other panel of experts on how to “accelerate” progress. The only thing getting accelerated is lobbying dollars into politicians’ pockets. And kids’ poor health.

Originally posted at Center for Food Safety.

Follow Michele Simon on Twitter:

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We promise our college students a lot these days. We promise them a quality education, access to top professors and an intellectually active campus. We promise them the opportunity to think critically, build their leadership skills and express their creativity. We want them to have a solid foundation for the road ahead. And yet we have overlooked one of the most basic, fundamental skills anyone can have for leading a healthy and successful life.

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

www.twitter.com/@dormroomdinner

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Ruth Reichl, the former executive editor of Gourmet magazine and current editorial adviser to Gilt Taste and editor-at-large at Random House, began the day in conversation with WNPR’s Faith Middleton. Reichl and Middleton discussed the importance of knowing the history of what one eats–where the food comes from and the legacy of the recipe. Reichl praised cooking at home and the dinner party, not as a luxury but as a necessity: “We are losing something so important when all we do is eat out. Bringing people into your home, saying this is who I am, cooking food for people, we need to return to that and start cooking again. The dinner party is more about what happens around the table than what’s on the plate.” The morning continued with Middleton and Eric Asimov, the chief wine critic of the New York Times and the original author of the “$25 and Under” restaurant reviews, speaking about wine as more than mechanical: “Wine is a living, breathing work of art. It is magic in a bottle and should be respected the way a painting would.”

Lunch featured an array of Connecticut food truck cuisine, including Lucky Taco’s Dr. Pepper braised chorizo and adobo marinated shrimp tacos, Munchie’s Lebanese fish fry wrap, Naples Pizza Truck’s margarita pizza cooked in the truck’s portable wood burning brick oven and Lalibela Ethiopian’s siga wat dressed with ginger, onions, and berbere spice. Items for sale included books from R.J. Julia, trail mix from Sticky Nuts, cooking utensils from The Kitchen Store Guilford, and cupcakes from NoRA Cupcakes.

“We wanted to cover a wide range, to have a sociological take — nothing too rarified,” said Amy Bloom. “We wanted a wide range of people who loved to eat, cook and write about it. Our focus was not just on the fancy and the famous.”

The afternoon hosted cooking personalities of all kinds. Panels included From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food, Beautiful Blogs, Food as a Topic of Academic Pursuit, The Business Of Food, and Sustainable Cuisine, which featured sustainable sushi from Miya’s Sushi. Individual lectures were given by Dorie Greenspan on authoring a cookbook, Molly O’Neill on Writing So They Can Taste It, the future of Italian cuisine by Paolo Villoresi and kimchi by Chi-Hoon Kim, Raymond Sokolov on restaurant criticism, and Chef Bobo on teaching kids to enjoy eating.

FOODSTOCK brought together food friends old and new at the free conference and raised $1,200 for Middletown, Connecticut’s Amazing Grace Food Pantry through raffle donations and T-shirt sales.

Visit FOODSTOCK for podcast recordings of each session, which will be available soon.

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6 New Tricks to Lose Weight

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Burn more calories and enjoy a non-restrictive eating plan by experimenting with the following 6 new diet tricks to lose weight fast and more efficiently.

Fitness and Diet / Healthy Diets

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