Keep on Truckin'

As I hurried to the bus station to begin my journey back home from Kansas City, I passed a row of food trucks of different cuisines--gyros, mexican and Lutfi's Fried Fish. It must be good, there was a long line!

Ironically, I recently read an article in the Wall Street Journal, titled, "Food Truck Nation". It chronicled the new boom of food trucks across the nation, in cities of all sizes. In DC, there are the organically themed, "On the Fly" trucks. The "Green Truck", serving fish tacos in vegetable oil fueled vehicles. And Kogi BBQ, serving Korean-styled tacos in LA, and powered by 28,000 followers on twitter, using bankrupt Chrysler subsidiary Global Electric Motorcars! And make sure you follow metwitter.com/culinaryconverse!).

As you can see, these are not your traditional roach-coaches. This is often high end fare that cost more than a hot dog but less than the same food in a sit down traditional restaurant.

The street food movement is not a new phenomenon. Pepper Pot street vendors in Philadelphia in the 19th century popularized food for people on the move!

All of this reminds me of food trucks in my locale, "Wilsons Hot Tamales", Mississippi Delta-style cornmeal tamales. They are great and recently I ate them with a glass of Riesling wine. You have to try this. they will keep you truckin'!

Generational grubbing gems

I am returning to St. Louis to visit my 97 year old grandmother. She has been a picture of health for all of her life. The she fell and life is getting complicated.
I stayed with my Aunt Liz and she worked as a professional cook, so I got to taste some of her simple yet tasteful and healthful offerings. In a short period of time, all while talking to my father and I, she made her meat loaf, macaroni and cheese and smothered cabbage. She cut the cabbage, and peppers,placing them in a pot of hot oil. She the reduced to heat and allowed the vegetables to simmer. The process will allow its own juice to be produced. Seasoned to taste, this dish really set off our dinner. Then we had a culturally competent culinary conversation. . .

The Ides of March

The Ides of March were sighted in Shakespeare's, Julius Cesar, where bad things can happen. The calender moving from February to March could not be bad for a Midwesterner. The snow is pretty, but dangerous to commute in. So I look forward to the milder weather. I do still love what February has to offer. We are into the Lenten season, for those who celebrate such a season. Valentines day has passed and I hope everyone tried to out serve their mate by preparing a wonderful meal as a token of ones affection for one another.
We move on to March, National Nutrition Month, and check in to find many offerings that benefit the body in the upcoming days.

Historical Inauguration

Today, Barack H. Obama was sworn in as the 44Th President of the United States. This Culinary Conversationalist, a former U. S. Army Medic, American of African Descent, and male gendered father, is especially proud today. There are some aspects of President Obama that you can emulate from the table as well. Mr. Obama has a routine where he makes meals for his daughters. His specialties are tuna sandwiches and cheese toast. Whole wheat bread would make those wonderful choices for growing children. He personally loves fiber rich chili, broccoli, spinach and good ole H20! This president stays fit by playing basketball and working out, so while everyone is so excited about his Presidency, how about following his lead by working out and choosing healthy foods during this new administration and beyond!

A lot going on!

Well, hello again! A lot has happened since my last post, which I apologize for the lack of frequency. On May 31, 2008, the 5 year term of my licence to practice Dietetics ended. I have to organize my continuing education, 75 hours, and turn them in. I probably completed double the requirement, I just had to pull it all together. Needless to say, it was not easy. So that knocked me out the box until the first of June, which is when I go on a summer long vacation with my kids.



In September, I signed up for the Urbanathlon. I stay in fairly good condition, how can I bug you to do so if I don't! I just completed the marathon, about 11 miles, plus urban obstacles: Jumping over taxis, monkey bars, stair climbing in Soldiers Field, low crawling, jumping over barricades, etc. This was tough. But in order to be an example, one must set an example. And that is what I did and will continue to do.

Please follow me as I lead you along the path of better health and wellness!

A little dessert: Podcast Pie!

When you sit at my table, all the tools you need for an educated, enjoyable meal will be present. So, savor this offering and be filled with its spirits!

The Economics of Eating

The April 15Th tax deadline is quickly approaching. Besides the added stress that the deadline can bring, especially to those of us who owe the government, this year may have an additional slice of humble pie to offer: With the price of almost everything in our society going up, this is a time to think about the "Economics of Eating". Think about how you spend dollars on food and what is the result of your spending. Are you making choices that cause an even greater economic impact than the food selection itself? Are you overeating, spending too much on a daily basis on food, dollars that could be diverted to other financial obligations? Or are you using your food budget to actually save money and even become more healthy? Stay tuned, I will save a chair for you at the table. This is one of those culturally competent conversations every dietitian has to have with their family, the big talk!