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Archive for the ‘Books’ Category

The Golan Heights Winery Big Wigs (and the 7 wines we served) at our stand at Vinexpo, June 2011

I have been an international lady as of late. Blogging has suffered. The huge events that have dominated my life since my last post have been:

  • Vinexpo – Bordeaux, France – one of the largest (if not the largest) wine exhibition in the world. Kilometers long. Immense.  Exciting.  And the Golan Heights Winery (and its daughter winery, Galil Mountain), the only Israeli winery represented (and has been for over 20 years), invited me to come with them.  A brilliant week!  I spent my days speaking French with lots of wine professionals and led them through “une degustation,” a tasting, and teaching them about our wines.  I got to know the head winemakers and management well, which was so much fun – it honestly started to feel like a school trip….and the eating and drinking through the city like there was no tomorrow was certainly a perk.
  • Paris – I spent almost a week in Paris after the expo – two/three days of which was with my parents who happened to be in town, unplanned.  I spent time with family friends, too, walked all over the city, relaxed, and ate very very very well.
  • New Job! The winery hired me to manage, train, and recruit all of the wine stewards in Israel.  This is a huge honor, and it’s a job I’m loving.  It’s not easy, but it’s mainly logistics and some training.
  • New love – a beautiful, exciting, and ultimately sad story. I met a man that I’m crazy about. It has been one of the most emotionally satisfying, significant and devastating months of my life.  He is leaving to go abroad for a very long time (years) in two weeks (we will have had about 5 weeks together). I’m not sure how I’m dealing with it all.  With the new job I love and a career I’m trying to forge,  I finally accepted the fact that I’m staying here and putting a stake in this place.

ANYHOW: I will be putting together some incredible photos in the subsequent posts.  Stay posted for gorgeous food.  And I mean gorgeous food…

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I can’t believe I hadn’t heard of this project or read these books. Created by SMITH Magazine, these books have work by celebrities and plebs alike.  Great fun.  Unique insights.

Genius. Can you write a memoir in six words?

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Do butter, whole milk, hard-boiled eggs, and even lard sound like health food to you? Well, think again. Two refreshing new books turn the tables on the calorie-counting, mini-nutrition bar, point-allotted prepackaged-meal world we’ve come to live in. Michael Pollan‘s new book In Defense of Food pinpoints an”American paradox: The more we worry about nutrition, the less healthy we seem to become.” He argues that what we’re eating today isn’t food but, “edible foodlike substances,” and that 30 years of professional nutritional advice has only made us fatter and sicker people. His proposal: eat food, food your grandmother would recognize as food. Pollan teaches us to relearn which foods are healthy, learn to eat moderately, and bring dinner from in front of the TV or the car or wherever we’re always rushing around to, back to the dinner table. The long-term result? A life firmly grounded in easy-going nutrition, and ultimately enriched by pleasurable eating once more. Sounds fabulous to me.

What if I proposed that a lot of what we’ve learned about nutrition in the last generation is either misinformed or completely wrong? That’s exactly what Nina Planck, a champion of “real food,” has done in her book, Real Food: What to Eat and Why. A successful creator and manager of urban green markets, Planck was plucked out of the city by her parents as a toddler, and moved to an organic farm in Virginia, growing up around those who not only found joy in raising food, but could explain why those foods made sense. In her book, Planck, like Pollan, urges her readers to think back to what their grandmothers ate: meats, dairy, and seasonal fruits and vegetables. Citing recent and respected studies, she maintains that the only sensible diet happens to be the one we actually crave, traditional, real food. All in all, the book concludes that good nutrition must involve enjoyment of food in all its variety.

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