By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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Microbiotic Bowl / Stanford Cook in Pictures
Uploaded: Aug 25, 2018
Researchers at Stanford are starting to think that not only what we eat, but the order in which we eat it, might effect our microbiome, the bacteria that live in and on our bodies. We first wrote about the Microbiome Individuality and Stability Over Time study a few weeks ago.
This theory is to be tested by 20 study participants who will eat the same meal for breakfast, lunch, dinner and snack, for 7 days. We call it a Microbiotic Bowl, and we had to cook it.
This required A LOT of food. Try 33 rotisserie chickens, 35 pounds of carrots, 17 pounds of parmesan cheese, 210 cups of stock...
cartons of corn (63 pounds to be exact) and yes, hotdogs too (bowl composition based on the NHANES (National Health and Nutrition Examination Survey) data for Standard American Diet.
We had buckets of broccoli (30#)
And reams of rice (60# raw or 143# cooked)
plus 65 pounds of onions and a few other ingredients covered with love, and our yummy, savory gravy.
All ingredients were weighed carefully...
to make sure bowls had the same nutrient levels.
We divided, conquered...
tossed, seasoned, and packaged.
After 37 hours in the kitchen, the FINAL bowl was assembled.
and soon after - the 1000th package.
Next stop - the freezer at Stanford, where bowls await the bellies of our beloved study participants. There's still space in the study if you wish to join. You can do it any week that works for you. Contact me or the study coordinator listed here.
And stay tuned for a report on study results.
A special thanks to Brad at 1505 Kitchen in San Jose
, and our A+ crew for a such a focused and joyful job in the kitchen.
What is it worth to you?
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