I bookmarked this a while back for future blogging. It’s a fascinating and slightly horrifying video of a woman getting an entire years worth of make up put on it one day.
Now, I don’t know too many people who actually USE those spray thingers, but I have seen them in action at Sephora (side note: are we REALLY air brushing ourselves now? Really ladies??) So despite the method, which I imagine was just a little easier and probably what the professionals are using these days, this poor woman gets a whole lot of make up glopped on her.
It makes you think, doesn’t it… How much make up do we wear? How much is seeping into our skin? How much gets left behind when we wash our face? Yuck!
If you’re trying to be more conscious about products, a great resource is EWG’s Skin Deep Cosmetics Database. It’s a online site where you can look up what’s in all those products on your shelf and find out what’s good and what’s not so good. Each product gets a safety rating for easy decision making.
What do you wear for makeup? Any? A little? A lot? Are you trying to make any changes in your products? I’m still on the hunt for the perfect anti-perspirant/deodorant.
Another HUGE delivery on Wednesday. This week brought in red leaf lettuce, romaine lettuce, escarole, scallions, beets, baby carrots, kale, red chard, radishes and cabbage.
csa week 3
Wednesday dinner (which also made a lot of leftovers) was a simple sautee of the beet greens and escarole with garlic, pan fried tofu and millet cooked with veggie stock and Penzeys “mural of flavor”spice blend. Millet is a new grain for me and I was inspired to try it by the great food and fitness blog The Front Burner. She’s got a lot of great recipes.
Lunch was beet salad with local goat cheese. The red leaf lettuce and romaine got washed and chopped, same for the radishes and carrots, and the red beets and chioggia beets from last week were roasted with salt, pepper and olive oil. I’ve never cooked with chioggia beets before and peeling them was a fun surprise!
These little beets are so sweet! If you’re not a big beet fan, give these a try. They’re sweeter and less earthy than their deep red counterparts.
I’ve been using the Swiss chard in my green smoothies in the morning and it makes a nice and smooth alternative to my usual spinach.
Still have the head of cabbage and the scallions, so I’ll be doing some recipe hunting for something that uses both ingredients. Any suggestions?
I post a lot of food information. Nutrition and living healthy are priorities and passions for me so it makes sense that it’s going to trickle out into pretty much every medium I communicate with.
Today I was reading an interview from Slashfood with Michael Pollan about his new book Food Rules. There was one section I just had to share:
Slashfood: I think your book is really needed, but it’s sort of sad that we need to tell people to eat more vegetables. It’s stuff we were told as kids.
MP: It is sad that we should need such common sense, but there’s a very good reason for it. Nutritional science, which is very well intentioned and has been trying to get to the bottom of what you need to eat to be healthy, has been hijacked by the food industry, which takes every new study and turns it into a clever way to sell processed food. Processed food is the most profitable food in the supermarket, and that’s where all the marketing is. So it’s not surprising that people have lost track of the idea you shouldn’t eat it. And of course it’s the food that carries the health claims. In fact, one of my rules is to not eat food that has health claims. The stuff in the produce section, which is the healthiest food of all, is utterly silent about its health benefits. I’m trying to give voice to the fruits and vegetables, so they’re not drowned out by the processed food.
Amen, Mr. Pollan! A-FREAKING-MEN.
One rule, people. One, simple rule to living a healthier lifestyle. Eat real food.
Full text of the interview is here.