Shopping WIth The Experts

Does anyone really know how to food shop?. Most people will say yes, however they may need some refresher  points. There are a lot of facets and information that many everyday shoppers and even foodies don't know. That's when it's time to call in the experts.

That's what New York Times Dining section, writer Emily Weinstein didin yesterday's New York Times Dining section. She  went on a shopping trip with famed food journalists Michael Pollan and Michael Moss. Pollan wrote the foodie must have Food Rules while Moss is regular contributor to the newspaper along with being a foreign and war correspondent (!) He is also responsible for the phrase pink slime referring to the bright fuchsia interior of hamburgers along winning a Pulitzer for his investigative reporting of the meat industry (which has't been blasted or truly looked into since Upton Sinclair's The Jungle  over  a century ago)>Mr. Moss has also exposed the darker side of American eating habits . He has written extensively about  our truly damaging   addiction to sugar and salt as well as exposing the bad side of pita chips and granola bars.

Shopping with them is eye opening.  , They read labels, weighing the benefits of artesanal mozzarella over the bagged and shredded kind.Even though they do buy canned ingredients, they believe that creating homemade dinners is the better way to go. Mr.Pollan opted for a homemade garbanzo bean soup using  canned chickpeas but fresh onions for a dinner witht eh writer and Mr Moss..Mr Moss home made pizza as well,using tinned tomatoes but fresh made dough.Both feel that it;s Ok to use to mix both prepackaged and fresh ingredients. The rule is  try to buy  prepackaged ones with as little preservatives and additives possible.

Both Mr, Moss and Mr. Pollan offer us good ideas for food shopping. Shop both fresh and packaged.Use both in cooking meals that are not already premade and chock full of chemicals not nutrients.It makes for better shopping, a better diet and a better life.