More Holistic Eating

 We are what we eat. How many times have we heard that adage? Yet it's true. If we eat better and more holistically , we'll feel better. It's just a question of eating what's best for our bodies and not our taste buds.

I felt this way yesterday when I underwent my third gall bladder cleanse. Yes, I finally got rid of what looked like hundreds of stones but I couldn;t stop wondering, what if I had eaten better? I wouldn't be in this dilemma It was a rough flushing out that did and didn't end well. (it was vile let's leave it at that).However if I had eaten sensibly I wouldn't have gone through all of this, the horrific prep and the even more so aftermath. This is where holistic  food shopping and eating comes in.  Holistic nutrition means eating food in its' most natural state.This means what we ingest has to be unrefined, unprocessed, and organic locally grown food. If I had been on a diet of these food stuffs, I definitely would not have the problems I have now. This is not only true for me but for others who succumb to taste over value. Can I reform my eating habits? Definitely. There's another old adage -you're never too late to learn. Anyone can refine his or her diet. It';s just a question of will power and determination. 

How do you start a holistic diet when you're feeding yourself one of sweet and salty fat and transfat laden foods?Take it easy for starters. Start with sweet. We're hard wired to reach for sweets since our Neanderthal days when sweet meant safe. We should go back to those fruit gathering days. Start thinking about having fresh fruit for dessert and when you're craving a cupcake or cookie. One  favorite snack/dessert of my  is a Winesap apple sliced and rolled in pure cinnamon. Don't add any sugar to the cinnamon. The Winesaps are sweet enough.  Pears are out right now and again, they're the perfect as an lunch or dinner time dessert. Groceries also offer containers of all varieties of cut melon. These are not only refreshing but low in calories. From the sweet graduate to the savory. Fresh veggies are hard to come buy right now however there are frozen veggies that  have the same nutritional value  more or less. Think about a broccoli salad with good for you olive oil and fresh garlic or even better a string bean salad. As for protein , yes you can have meat but only lean cuts. Try white meat poultry such as chicken or turkey breasts grilled with a little lemon and herbs. Fatty fish is a must so stock up on salmon, lake trout and mackerel. These can be steamed with sage or turmeric for flavor. Holistic dining can include beef but make it very lean sirloin and try to have it only once in a great while. 

Eating better means feeling better. It's just s question of steeling yourself away from the bad and eating the good. It will be hard but it's the first step towards a better life and a better body.

Trick Or Treat Halloween Facts And Fun

Today is the ultimate candy day.By now millions of kids in the US alone have garnered, their fair share of Twix, KitKats ,Smarties and anything else totally not nutritious.It's a fun day of celebrating since Irish and Scottish immigrants first came here bringing the traditions of Samahain or All Hallow's Night with them. Not surprisingly this is also a money making holiday for candy companies.Michael Moss did comparative article in Wednesday's New York Times Dining section. He found out that candy sales last Halloween hit a whopping 217 million up 2 per cent from the previous year( in all fairness, that was when Superstorm Sandy hit and people were more worried about survival than Mars Bars)However due to a summer time increase this year, coco lovers eased upon their addiction.The reason for the increase? Cocoa butter.This is the fat of the pod that gives chocolate it's rich,satisfying taste,Food chemists have tried subbing in other cheaper oils bit to no avail.Chocolate is what it is because of that cocoa butter.Still we crave it thanks to our love of it.We also love the variety of those Halloweens treat bags too.Most candy companies now sell two or three different kinds so they can push lesser like types on consumers.This is not a new marketing ploy.Kellogg's was doing its early as 1941" variety mini cereal box packs.A variety also tricks our brains into wanting us to eat more.We feel the need to sample and try everything, Eating one kind will also make us feel fuller quicker.thanks tour brain acclimating to just the one taste and texture.A variety pack of two or three different kinds turns our brain into race car veering left and right ,leavings with a still hungry feeling. Of course there is an antidote to this: an old fashioned candy recipe.Today's New York Times Weekend section,Friday File, compiled by Mary Jo Murphy printed out snippets from past Halloween reports.Mostly it was all apple bobbing whether the get together was from the 1890s or 1920s.However there was the Halloween party report from a century ago that offered a recipe .It called for fresh coconut straight from, well the coconut and then toasted in an oven.. boil a cup of molasses with brown or white sugar, along with a teaspoon of vinegar (I'd recommend the apple cider kind) and a tablespoon of butter.It is ready when it hits the hard candy stage(dribble a few drops In cold water.It should be hard and crackly), add the coconut, stir well and then pour into a buttered pan.Let the candy get hard and the break into bite sized pieces.Actually you can sub in any kind of nuts, for the coconut to create brittle.If you want to add a modern spin, dip the pieces into dark chocolate.If you feel the coconut brittle is too sweet, then add a scant tablespoon of sea salt to add some zing and dash. store in a covered tin. Halloween is nothing but fun treats.Enjoy it it wisely, don't go wild.Enjoy that candy wisely.

Bowls Of Fun

A bowl of anything has the promise fun and deliciousness.Now imagine that bowl with a variety of flavors and textures.The assortments of everything from crunchy to silky and sweet to salty isva guaranteed ride for the palate.The best part? You can whip it up in your kitchen to suitevyour tastes. This treat, also known as a grain bowl was the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section.Grain bowls were usually found in some Chinese ,Japanese and vegan restaurants.They are one of the easiest dishes to prepare,so much so that a novice home chef can create masterpieces.The base is any kind of grain followed by a protein of some kinda layer of veggies is then added on, topped by any kind of condiment and a crunchy finish(imagine a savory ice cream sundae and you have this principle) .What you put into it depends on you.If you are big on beans then try two or three kinds as the protein layer.Veggie lovers can have a field day layering on sauteed peppers and onions while rice lovers can experiment with the different grains.The initial layer doesn't have to be just rice ,Ms Clark, advises, it can also be quinoa, grits or barley.However if you're using a strong flavored protein or vegetable, stick with the milder grains such as white rice, grits or barley.The topping should have a nice texture and snappy crunch although you could go with cracking an egg over the bowl and letting the ingredients' heat cook it up. This easy meal can unleash the creative side in any home chef.Ms .Clark suggests a green bowl of chard, collards, mustard and kale against nubby grains like barley .The hipster hangout in Bedford Stuyvesant Scratchbread serves a paper cup bowl blending bacon and kale over grits with a soft boiled egg acting like the sauce?Sauces should match the mood of the ingredients.Asian inspired ones should have a sauce made from soy, Ginger sesame oil and rice vinegar.with a squeeze of lime.Anything Mediterranean would be highlighted with a pesto sauce you want fire then toss in some Tabasco.For something a bit calmer, then just add a simple vinaigrette.Once the bowl is assembled top it off with a colorful and crunchy layer.This could be something as complex as kimchi or as simple as sliced raw carrots.You can also put seeds, nuts or toasted seaweed on top as well. Another great aspect of the grain bowl Is that you can use leftovers .There's really no set pattern? If you want to finish off last night"s steak bits or green beans , then you can.Leftover rice from your takeout dinner can serve as the base.Grain bowls allow you to have fun as you tailor it to your tastes. If you want fun and quick, then a grain bowl is for you. you can experiment all you want with creating a tasty .one.The result is always good eating

Chilies Without Heat

Heat is always associated with Mexican chilies and food.It's what makes the cuisine unique and also popular.There is one part of Mexico where the fires isn't always ablaze.It flavors, it adds to the existing flavors ,but it doesn't"t burn brightly.If any thing it smolders. Mark Bittman, wrote about this area, the Yucatan Peninsula is a large article in today"s New York Times Dining section.He travels to the area and ,of course it inspires and influences his cooking.Like other parts of Mexico, chiles are a part of every day eating.However these won't burn the throat or bring on tears when eaten.There's more of a fruitiness, according to Mr. Bittman. Cooking with these are easy and there's a lot a home chef can do with them.Milder chiles are great because they will not dominate and become the main flavor.The best chiles to use are the chipotles which are smoked ,dried jalapenos.With any chile pepper, the key is roasting and/or toasting You can roast them over an open fire or in a skillet( sans oil or butter).You can even use an oven .Any roasting releases complex aromas.Your best bet is using fresh chiles.They benefit the best from roasting.You can discard the skins if you want but it's really not necessary The article has some interesting recipes.There are scrambled peppers and eggs.This makes a different brunch recipe.It has jalapeño along with chopped red bell peppers.The scramble can be served inside a flour tortilla or on toast.It would also be perfect with a side of black beans and rice too,There is also puzzle a pork and chile based dish,driven by smokier milder chilies such as chipotle or nachos.It's kind of like a soupy stew, also using hominy or maize as well.The third recipe is a chile tomato sauce.This is not so hot and could be both the base for chile as well as for arrabiata sauce.Ancho chiles are blended with garlic and onions along with honey and apple cider vinegar.after cooking it is ten pureed and placed into a glass jar.You can save it for a week however it probably won't last ,thanks to it's versatility. Chiles can be both hot and smokey.If you want a more subtle flavor go with the milder ones of the Yucatan Peninsula.You can create some tasty dishes ,enjoying the peppers true flavor with out the tongue and throat searing heat.It's a different twist onMexican favorites,

Dining For One

everyone has this notion that eating alone cam be boring and sad.Yet what could be better than creating fun meals for yourself or trying out a new recipe or cuisine.You can make a dish without any scrunched noses or rolled eyes Making a luxurious breakfast for one seems too much or too decadent yet it's a great way of just treating yourself to a nice start to the day?Try eggs Benedict. you could sub in a a croissant for anEnglish muffin or buy a two pack of them.HOllandaise sauce is easy to make if you just get a packet.Another lush idea is a croissant smothered with rich jam ,such as the ones from Bon Maman.Lunches for one can also be fun.This is thectime to try new sandwiches.Try a cheddar and ham Croque Monsieur or a Dagwood loaded with a variety of meats.,cheeses and relishes.If you want healthy then make yourself a healthy green tossed one with bean sprouts, sunflower seeds and all sorts of organic veggies.Since this is your dish,add whatever you like as well as experimenting with new ingredients?Toss in a few pearl onions or crumble goat cheese onto the top. Dinner for one can be a heady ride into the culinary unknown.TRy a new cooking method. If you've been frying everything ,stop.Do a healthier sauté instead.Add a splash of brandy or wine to liven up a steak or chicken breast.Cook with sea salt instead of regular sa,t.Anothervidea is trying home grown for one. think home mashed potatoes or turnips.You can also try different pasta sauces or pastas themselves.Experiment with new ingredients to come up with fun sauces.Make a pepper sauce instead of one using tomatoes.Try a roasted garlic one over meat or spinach ravioli.Desserts can also be fun hot fudge sauce is easy to whip up and you can add a tablespoon of cognac or chocolate liquor to jazz it up.Melt caramel and toss in apple slices,or make a caramel baked apple for one.You could also make a Banana Foster ,an easy mix of butter and brown sugar over bananas. Eating for one can be adventuresome and delicious.There's no shame in eating for one.It's a great time to try something fun and new.

Green Eating Parisian Style

France has long held the tradition of being the arbiter of fine dining and new trends.Could it be that it could also be going semi vegan too? A Parisian standby ,L'Arpege is eschewing animal based dishes and going green.More and more vegetables are showing up , prepared in interesting new methods. New York Times food critic, the great Pete Wells, explored the restaurant and wrote about it in his Critic On The Road column in today's Wednesday 's Dining section.L'Arpege's chef,Alain Passard has created a unique , but probably soon to be copied, green tasting menu.Since this is France, there was nothing Spartan about the way the veggies were served.Turnips came out, quartered and buttered, accompanied by rhubarb. Vol au vents , usually filled with mashed chicken or pastry creme, now hold vivid carrots and peas surrounded by a milky white onion sauce.The taste is fresh and a jolt ,it seems, to the taste buds. There was a green garlic soup decorated with ham infused clouds of whipped cream.Ravioli is served too, but not the dense meaty kind in opaque pasta sacs.Instead translucent wrappers held a medley of Chef Passard's own grown veggies in a clear vegetable consomme.Mesclun and radishes were drizzled with a hazelnut infused vinaigrette for a nuttier, earthier taste. Is cooking green the start of a trend?It could be that Chef Passard is perhaps becoming bored with cooking his signature quartered meat and fish dishes.L'Arpege had been known for serving both lamb and lobster expertly cut into manageable pieces.These are successful.It could be that he is embracing another aspect of nouvelle cuisine.Another chef, Dan Barber, who has researched the other chef's career for his book about Passard"entitled "The Third Plate"suggests this.He's bucking from the unexpected ,giving him an enviable freedom that fellow cook masters would love to have.Another theory is that he is trying to bring people's attention s to a greener way of eating.Melissa Clark has a tasty bowl dish in her section today as well .It is filled with nothing but quinoa and spring vegetables,sic as artichokes,onions and peas.It makes for healthier eating and a weaning away of meat centered dishes.It could also be that vegetable dishes have been ignored for so long with no interesting and palate blowing recipes. Even the best restaurants, here and abroad ,have simply turned them into uninspired sides. Chef Alain Passard is creating a new trend with turning ordinary vegetables Bles in works of culinary art.Let's hope it inspires other chefs pick up on it.Green eating is healthy eating .Serving it in fancy and innovAtive ways will bring more diners and home chefs into healthier living.

The Perfect Cup

There's nothing like a good cup of coffee, especially espresso.The problem is not many know how to make it at home. Most have to rely on their local barrista to give them the perfect cup. Yet with the right guidance that heavenly brew can be created.

It was the main article in yesterday's New York Times Dining section. Matt Raichtel, a Dining newcomer had the fun task of not 0only tasting but being shown how to make the right cup of espresso.There are classes called Camp Pull A  Shot that last for four days  for making every kind of cup from creamy lattes to adreleine boosting espresso. Students, who range from barristas to the average joe(pun intended) learn the basics. They sample different beans  along with understanding the mechanics of La Marzocco Liena t a variety of espresso machines, Then they get to try their hand at it. Mr Raichtel did pretty well with it.He did have help though thanks to top barrista, Tristan Walach or as he's also known as Ant.

What makes a good cup? Both the beans and the steamed milk help however knowing how to run the coffee machine properly helps the most. Without the right stream of water ,espresso can turn out to be watery. Even the best tasting beans can have their flavor destroyed.With practice, however anyone can make a good cup. Properly steamed milk also helps too,The sugars in the milk have to cook and that usually happens at 135 degrees F.It makes for a sweeter taste. More or less it all boils down to grinding the beans properly and running water through it for 25 seconds.

A good cup of espresso is always a treat.If you can make it at home, it' even better .It just takes some work to make a tasty treat.

Stanley Tucci, Master Actor and Master Chef

Stanley Tucci is one of the most versatile and talented actors of the modern film age. He can range from sparkling as in “The Devil Wears Prada” and downright creepy as seen in “The Lovely Bones”. Yet he shines when it comes to food and not just in the movies “Big Night “ or “Julie and Julia but as a great chef.

The celebrated actor and his family were the main subject of an article in Wednesday’s New York Times Dining section. The write up was by Dining regular and food critic , Frank Bruni .It tells not just of Stanley’s contribution to the culinary world but that of his grandmother, Concetta and his parents. He follows in his nonna’s footsteps by creating delicious homemade sauces and traditional Calabrian dishes. There are also Northern dishes in his arsenal too thanks to his parents moving the whole family to Florence Italy in the Seventies, Mr. Tucci has even carried the food to his art. He was one of the writers of the movie “Big Night” the Nineties classic that centers around an Italian owned family restaurant at 1950’s Jersey shore. His grandmother’s recipe for a type of everything in it calzone with timpani was one fo the film‘s highlights.The movie spawned a cookbook entitled appropriately enough “The Tucci Cookbook.” In it readers will find anecdotes and recipes.

Mr. Tucci loves to cook. His family’s home in Katonah , New York has a backyard pizza oven along with a huge gas grill. He also has a wood and aluminum roasting box (which sort of looks like a casket) called a caja China for cooking meats. He is a whiz at everything from roasting pig to making the elegant peaches in red wine. Mr. Tucci is so into food and drink that he has even befriended the renowned chef, Mario Batali and hosted a short lived wine show called “Vine Talk”. It will come as no surprise if he opens up a restaurant in Manhattan, considering his passion for food far surpasses his love of acting.

Stanley Tucc may be a very versatile actor but his talent for being a chef is also well known. If he does leave the movie business there will be a job in the culinary world waiting for him. Even better will be a new group of fans, - not film buffs but foodies who appreciate a good meal.

Kick Up The Grill With Indian Spices

By now everyone must be sick of barbecuing. It's the same thing dinner after dinner or party after party. meats are either  spritzed with lemon or lime or slathered with an overly sweet sauce. Yet barbecue can be revived with new spices and new cooking methods.

Reviving a tired barbecue menu was the subject of the New York Times Dining section article today.The piece, coauthored by John Willoughby and Chris Schlesinger tells how any griller can make an end of season grilling exotic and tasty. Tne Indians have a certain way of dealing with enhnacing their food. Since there are so many different spices, how each one will be used is carefully thought out. For most newbies to this kind of cuisine it's best to start with the basic spices. According to the authors start with whole ones and grind them fresh. The aromatic oils within them start to act and are at their most powerful.There are also two methods to further bring out their flavors , roasting and letting them sit in oil. Both let the spices' flavors blooms and give optimum flavor.

What spices can liven up a mid summer grill? Chili and curry work wonders, especially curry which is just a great flavor. There's nothing like curried chicken or shrimp but you can also try a curried pork chop too for a different spin. Turmeric is another spice that would go well with any meat.Another plus is that it's good for you and can stave off cancer.It has a very mellow flavor, and would work well rubbed on chicken legs and wings and then have them crisped over the fire.What is great about these spices is that they can be combined to create a variety of flavors for any kind of meat., whether beef, poultry or fish.

Grilling can be boring if it's been done for the past two months. However a new injection of Indian spices can turn an ordinary rack of ribs or chicken into something special. It gives new life to tired barbecue.

Camp Haute Cuisine

Camp food ranged from overburned wienies and gooey s'mores to mystery meat and over boiled veggies. Good food always came in care packages from home , However that's all changing .Camp food is now full of good things with healthy and tasty recipes.It's no longer fare to be tossed to the bears.It's actually good stuff.

Camp cuisine was the subject of an article in today's New York Times Dining section. The piece written by Jan Hoffman, explores the cuisine of a few camps. This is a new breed of kiddie camp with nutritionists and chefs who create good, nutritious food for tweens and teens. They are sensitive and cook accordingly to children who have all sorts of allergies and intolerance. This makes the whole experience even more fun for those who previously could not attend sleepover camps because of their limitations. Kids get to cook and bake too, often helping out with kitchen duties.

The food itself is tasty and nutritious. There is fresh baked zucchini bread along with homemade hummus. Salad bars are big with veggies grown on the camp premises and also attended to by the campers. Dressings are low calorie yet tasty and a departure from the usual tween fare of fast food..Breakfast is not  gummy oatmeal or rubber eggs and burnt bacon but buffets laden with wild Columbia River steelhead smoked salon and whitefish salad. Dinner is lemon chicken coated with fresh ground Japanese pangko breadcrumbs.There are still treats such as homemade chocolate chip cookies but they're made with whole wheat flour and othe natural ingredients

Camp fare is changing for the better. Kids are not only learning how to build fires but also to garden and cook as well as bake nutritious and tasty foods.That's better than learning how to rub two sticks together to create fire!

Homemade Hostess Treats

Now with the Hostess company bankrupt  there's going to be a gap in where to get these treats. Fans could swiitchc over to other brands - but they lose the taste. Another idea is to make them yourself. They, along with some other snacks, are pretty easy to recreate.In fact the taste could even be better.Another plus is that there are no preservatives.

This was the topic of an article in today's New York Times Dining section. The nostalgic piece , written by Jennifer Steinhauer, tells about how anyone can create the classic squiggle cupcake or  Twinkie. She also throws in Oreos and Fritos(don't worry, they 're not going anywhere) All the treats are relatively easy to make, maybe just the stuffing of both the Twinkies and  cupcakes could be a bit troublesome for the novice baker.People may be surprised at what the sweets actually are. Twinkies is nothing more than a  sponge cake with a marshmallow fluff  filling and the cupcakes are just regular chocolate piped with the same fluff.The tastes are more or less similar however the textures aren't quite as springy as the original.bakers have to watch how they copy  the treats.  Give Hostess credit for this,

Ms. Steinhauer also recreates the classic Oreo and Frito corn chips. Recreating the Oreos  was a bit hard to make and they had to be redone a few times. She had trouble with both the  rich brown coloring as well as the taste. Roll the dough in cocoa powder for extra color and add some coffee to it for the slightly bitter taste. For the Fritos corn chips., she just fried squares of cornmeal in veggie oil. Her Super Bowl guests liked them but preferred the original. She did get some advice from the companies kitchens on how to create all the treats. However people will always prefer the real deal.

Give Hostess, along with Nabisco and Frito Lay credit. They took easy and simple recipes and turned them into billion dollar treats. Fans,m however can recreate these fun treats on their own.

Catches Of The Day

Homemade seafood dishes are always tricky to make. They can come out too oily or too dry. The meat is sometimes too tender and can turn to mush thanks to the wrong recipe. Luckily yesterday's New York Times Dining section helps with this situation. The two sections, City Kitchen and A Good Appetite tackle a crab salad and roasted fish. Thanks to these two gems, seafood novices can create perfect and delicious dishes.

Dave Tanis conquers crab salad in his City Kitchen column. Crab salad, is one of those throwbacks to Mid Century American cooking where it was made with huge dollops of mayo and lemon.It was then served on a bland leaf of iceberg lettuce with either a tomato or lemon wedge as decoration. Mr. Tanis updates it for the 21st Century. He first starts with Dungeness crab, perfect because it is the season for them on their native California coast. Instead of the traditional mayonnaise he starts with a double boiled dressing ,made with cream , egg yolks and lemon juice. He then adds olive oil and Dijon mustard for more flavor. This goes over a  salad of fresh lump crab along with the nontraditional Belgian endive, chicory , radicchio and arugula. The salad  is a perfect Sunday brunch dish or a Saturday luncheon with the girls one.

The next is from Melissa Clark, In her  A Good Appetite  column, she tackles roasted sea bass. She adds a spicy and fiery twist with lime salsa verde. Ms. Clark does offer very good advice on picking a good fish.Look it in the eye .If the eyes are cloudy and sunken, don't buy it .If they're clear and bright, it means the fish is a fresh catch and perfect for cooking. Also, although this sounds clicheish, the smell, is another important  factor  in purchasing it. Newly caught does not have an odor.There should be some kind of one however it should  be clean and saline smelling  and not fishy. Another good tip she offers is having the fishmonger lop off  the head if you or your guests are squeamish about dinner staring up at you. Each fish should weigh up to one and a half pounds as well. A  fish such as a sea bass should be roasted at 450 degrees for fifteen minutes tops.don;t over cook, because it'll result in a platter of dried. splintered meat.

Fish dishes are not difficult. In fact , they are easy to prepare and cook. Don't be afraid to try them and miss out on some truly delicious dining.

Mormon Cooking

Thanks to Mitt Romney, the HBO show "Big Love" and the Broadway smash "The Book of Mormon" everyone kind of knows what Mormonism is about. Despite the fact that it was started only 170 years ago, it has a long and rich tradition of food. Church dinners go hand in hand with religious gatherings and practices.In fact Mormons may be lost without their Sunday suppers.

This was a fascinating article in today's New York Times Dining section. The piece, written, by regular Julia Moskin, explores a different side of the usual church supper casserole. Cooking is an integral part of the Mormon religion. In fact, its' founder , Joseph Smith, strongly encouraged healthy living (hence no caffeine or alcohol) and wanted church women to serve nutritious meals to their large families. It was little meat and much grain,Of course this reflected the area where they settled, Utah, which gave them plenty of wheat but few heads of cattle. This leads to both good cooking and comfort food. Mormon women are whizzes are creating hearty and tasty favorites, beloved by all.

One is sad sounding Funeral Potatoes, made for funeral repasts along with Christmas dinners.It's kind of a take on scalloped potatoes and is laden with baking  potatoes and sour cream.Modern Mormon cooks also add fancier ingredients  like cheddar and Gruyere cheese. The result tastes like one of those twice baked potatoes, creamy and cheesy, perfect for a winter day. Another LDS special is Green Jello which is lime Jello cubed and mixed with whipped cream and pineapple. It's another Sunday night staple. Mormons , young and old love this treat.

 We'll be hearing a lot about Mormonism if the GOP picks Mitt Romney and he does get into the White House. We'll probably be curious about all aspects of the religion. Their Sunday suppers are a big part of it and a possible trend of Mormon cooking.

Vegan In The USA

The USA is a diverse place where toleranace is strongly encouraged. However , that doesn;t apply to vegetarians. Go away from the trendy, coasts and you wond up in th e heart of meat country. America's interior is a place where ribs and burgers are taken just as seriously as football and hunting. This is great if you love juicy beef and pork, however it's a nightmare if you prefer your meat alive and cuddly.

This dilemma was the subject of an article in yesterday's New York Times Dining section.The piece, written , by A.G. Sulzberger, tells if her dilemma of being vegan in Kansas City , Missouri. As we all know she is in the heart of meat county where beef reigns supreme. She is  also in the Midwest where most meals, whether they be breakfast, lunch and  dinner begin and eat with some kind of animal protein. Some places  do pose a problem.After all a rib joint is not going to offer any soy products (although I'm sure vegans stay far away from these type of places)

Ms. Sulzberger gets creative about where to eat.She is lucky to have two good vegetarian restaurants in her home town, again rare but progressive for Kansas City.Most eateries, including the chain ones, offer tow ro three meatless choices as well. She has even encountered some stalemates here in the New York area. For good ,truly vegetable based fare.Ms.Sultzberger recommends Indian, Thai, Lebanese,Ethopian and even Venezeluan places She also gives advice . Bring  a jar of peanut butter with you if there'  is nothing on the menu to eat. Also consider just having any kind of potato which can sub in for meat.

,It is tough to be a vegan in this country. Yet there are options for those who shun meat.  It;s just a matter of researching and choosing the right restaurant that caters to vegetarian dining.

Alchemy With Alcohol

Most bartenders are rarely known as mad scientists or magicians. Alex Ott is though. He is one of those rare mixologists that combines science with cocktails,. However he just doesn't whip up an apple-tini or a rum punch. He creates something much more - magical.

Mr. Ott was featured in an interesting write up in yesterday's New York Times Dining section. The article, written by Dining regular, Jeff Gordinier tells of the bartenders foray s into -well alcoholic alchemy. He is combing all sorts of ingredients from the usual to the unusual to create interesting - and powerful drinks. According to him. he mixes drinks that will make the imbiber feel everything from nervous to happy to even lusty. (thanks to research in the field of Druid aphrodisiacs). He has even created an anti hangover drink called Mercy that prevents hangovers. It combines thistle milk with chamomile - a known soother for stomach aches (a residual of a night of nasty drinking).

Mr. Ott is getting a following for sure with his magical potions. He was a "brand ambassador" for Svedka vodka and New Amsterdam gin, creating cocktails for these liquors. He also had his "nose" used while taking a sniff tour of the scent and flavor manufacturer Givaudon. The cast of Gossip Gil drink his cocktails and he was also featured in "Sex And The City" Beyond all this Hollywood stuff. Mr Ott is indeed a magician or something akin to a white witch. He uses barks and resins to infuse it no his drinks creating a variety of different moods. If people are hooked on him and his creations, it might be from what he has given them.

Bartenders do create magic. However none are as talented as Mr. Ott.This young man may just well be the face of modern bartending and mixology.