Weekly News Bites (May 19-26 ): We See You, Sugar. Very Tasty Vegan and Memorial Day Weekend Eating Guide
More food labeling drama in our lives; the Globe says this vegan food is good enough for everyone; and what to eat this weekend, whether off the grill or from a food truck at the Boston Calling festival.
Before we all say BOY-BYE to the work week and sail off into the 3-day weekend sunset, let's take a look at the food happenings this week.
The FDA is calling out the crazy amounts of sugar added to our food. Moms everywhere are psyched. Food companies, not so much.
You know another controversial label? Vegan.
And back to that long weekend... Maybe you plan to grill on the Maine coast, or the Cape, or maybe you decided to avoid sitting in traffic and just dance your little heart out at the Boston Calling festival. We have food guides for all of that.
Happy unofficial summer y'all!
Sugar. We put that $&*% in everything!
Remember back in the 90s when we were all shoving Snackwell’s into our faces and eating the gastronomic abomination that is “reduced-fat” peanut butter in the name of health?
Well, times have changed.
In case you’ve been living under a nutritional rock, these days, dieticians are telling us to go nuts with the almonds (sorry — couldn’t help myself — everyone knows you should consume those calorie-dense nibbles in moderation) and smear avocado on our 100 percent whole grain toast.
Now we're hearing it’s the sugar that’s making us fat and sick!
Food labeling is already a fraught topic (hello GMOs), but now the FDA is planning to add an ‘added sugar’ label, which you can bet many food companies are not pleased with.
According to NPR, companies like General Mills argue that the "total sugars" are already present on the label, so it shouldn’t matter whether that sugar is coming from raisins or the refined white stuff.
The FDA hopes the change will discourage manufacturers from filling processed foods with cheap, nutritionally-vapid calories in places they don’t need to be: pasta sauce, salad dressings, and breakfast cereal are all notorious for having ungodly amounts of sugar.
We’re hopeful the labeling will also shine a light on that sneaky-monkey tactic of alternative forms of sugar parading around as health food on the label.
Brown rice syrup? Sugar. Organic cane juice? Sugar. Agave nectar? Yep, at the end of the day, all that superfood-ish sounding stuff is some form of sugar.
Vegan cuisine even carnivores can love.
Speaking of health food, in this week’s Globe review of vegan restaurant True Bistro, guest reviewer Mat Schaffer gives the spot thumbs up due to merit of dishes, not moral imperative.
He writes, “Sautéed, Valencia orange-scented rainbow carrots, tossed with toasted almonds and rosemary, would send Bugs Bunny into paroxysms of pleasure.” And, “Chocolate bourbon pecan pie, garnished with maple bourbon walnut FoMu is a devour-every-last-bite rendition of an old Southern favorite."
The print headline says it all: 'True Bistro just happens to be vegan.' We don’t really subscribe to one eating philosophy over here at CB, but if they can highlight plant-based food at its most delicious, more power to them. We’ll show up on time for dinner.
Summer starts now! Time to break out the white jeans and unearth the grill tongs.
Whether you're getting your grill on, or rocking out at Boston Calling, we’ve got you covered:
Going to the festival? We’ve put together a great guide on what to eat and where.
Cooking out like most of America? Here’s the wine that pairs perfectly with everything coming off the Weber.
Because who doesn’t want to be boss at cooking over flames?
Have a safe and relaxing Memorial Day weekend!