Food for Beauty
Monday, May 9, 2011

I was recently interviewed by Sharon Feiereisen, a writer for smarter.com, after a class she took with me at The Natural Gourmet Institute for Health and Culinary Arts. She wanted to know my opinions on which foods I thought were good for hair and skin (hint: lot of fat!), what foods should one always have in their pantry, quick and healthy snacks to whip up in the summertime, and more.

Here is the link to the complete article:

http://blogs.smarter.com/fashion-beauty/2011/05/05/food-for-beauty-the-natural-gourmet-institute/

Hara Hachi Bu
Monday, May 2, 2011

Hara hachi bu is the Okanawan  custom of only eating until 80 % full. ­

Besides what we eat, how we eat is just as important; the Okanawans have always known this, and the practice of intentional eating is part of the cultural norm.

This idea has always impressed me as full of wisdom; I therefore decided that it would be a good idea to practice hara hachi bu as much as possible. I know that when I leave a meal pleasantly full instead of stuffed, I find that – instead of being weighed down – I have energy for the next activity. Nonetheless, in the beginning, while trying to cultivate this habit, I found it easy to get derailed. Here were my various pitfalls and saboteurs:

1: Not leaving enough time to eat breakfast

The classic is my going to bed too late, then having to rush out the door in the morning. When this happens, I grab something – and even if it is something I would normally want to eat – and gobble it down quickly. I’m not satiated when I eat that way, and I look to make up for that lack of satisfaction by overeating later. Nowadays, I really try to make myself go to bed on time when I have to get up early, so that I have time to sit down for at least a twenty-minute breakfast.

2: Wolfing down lunch because I don’t give myself enough time in general Lunch can easily be rushed, since there are always deadlines, obligations, and the like.  When I eat too fast, I tend to eat past the 80 percent mark. I can’t tell if I’m full until I get up from the table, and by that time, I’m already uncomfortable.  I’m much happier when I spend enough time – a minimum of 30 minutes – eating a relaxed lunch.

3: Difficult meal companions

Whether it’s an uncomfortable conversation, or a dinner with difficult relatives or business associates, a strained mealtime sets me off in the wrong direction. At those moments, nervous eating seems a viable option. I’ve been known to wrestle with a tense dinner situation by wolfing down an entire plate of cookies in front of me.  In the ideal world, I would avoid all but the most pleasant meal companions, but that’s not always possible. Mindful eating, and remembering to stop and breathe between bites, is especially important here.

4. A little too much wine

When I have an extra glass of wine at dinner, my “satiation meter” is off and I tend to keep eating until I’m stuffed. This is a good reason to keep alcohol consumption to a minimum.

5: I don’t like the food

When I’m not happy with the meal, I keep eating to try to get some satisfaction. This is what was behind my “freshmen fifteen”. The food was so lifeless in my college dorm, I had a need to finish off dinner each night with a large serving of ice cream.

When the food is delicious and of good quality, I tend to be satisfied easier; ironically, I’m less likely to overeat. We’re all different, however, and what sabotages me might not derail you. It’s a good idea for most, however, to slow down and relax while dining. When you slow down, you eat more mindfully. When you actually pay attention and taste every bite –and put down the fork occasionally and breathe between bites – you notice when you start to fell full. And mostly full is the time to stop. That is the essence of hara hachi bu.

Amusing Trivia about the History of Kalustyan’s
Friday, March 11, 2011

Kalustyan’s  second floor, in addition to an extensive tea selection, has a delightful little deli. While enjoying a mujaddarsh sandwich or other Middle Eastern delicacy at one of the handful of tables, you can read an interesting article posted on the wall about the history of the building.  I’ve shared this story in numerous classes that I’ve taught, and it has never failed to amuse the class.

Kalustyan's was home to one of our presidents

Here is the story in its entirety:

What was in store for forgotten prez

by Gersh Kuntzman

Sayedul Alam says he’s no history buff, which is surprising, considering that his Middle Eastern grocery store, Kalustyan’s, is located at 123 Lexington Ave., one of the city’s most historic buildings.

Blame the new glass-and-steel façade, but it’s easy to forget that Chester Arthur was sworn in here as the 21^st president – the only president besides Washington to take the oath in New York City.

Where else but New York could a building be a former presidential home and home of an outstanding  mujadarra sandwich?

On Sept. 20, 1881, 123 Lex  was surrounded by reporters after the news spread that President James Garfield had finally died three months after being shot by a disgruntled office seeker.

Arthur had been hiding in his New York pad, lest he appear to be just waiting in D.C. for Garfield to die.

But die he did – and Arthur was anything but pleased. The Tines reported that he was “sobbing like a child” in his room – exactly where the mujadarra is prepared today.

He later took the oath of office in the ground floor parlor – where you can get great deals on bulk nuts and spices.

Sure, Chet Arthur was a political hack – but he was our hack, a great New Yorker who has been unfairly forgotten.

“There should be a museum at 123 Lexington,” said historian James Bradley. “(Arthur) fought to integrate city streetcars, equipped Union soldiers in the Civil war and ran the Port of New York. He deserves his due.”

Until there’s a museum, the best we can do is head to 123 Lexington, grab a mujadarra sandwich and eat a toast to Chet Arthur, New Yorker.

Welcome to Myra’s Kitchen blog
Tuesday, February 22, 2011

Welcome to Myra’s Kitchen blog. Check in for frequent posts that will include cooking tips and greenmarket ingredients; notes on favorite products; commentary on books and articles; and health tips and musings.  We’d love to hear from you, so please e-mail us with comments or queries.

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