Alicia's Food For Thought


Feels like a Dream

Hi readers,

It has been a week since I’ve returned to the United States and it has been nice to do veg out and do nothing. Thailand and China already feels like a dream and like I never really was there. I still can’t believe I was out of the United States for 11 weeks and that I’ll be going back to NYU for my senior year in two.

Here are some my favorite food in Thailand. Keep in mind I was a Pescatarian while I was there so no pork, beef, or chicken dishes here although I am sure they were equally as delicious.

Som Tam (Papaya Salad)- I ate this at least once a week and asked for extra chilis and no shrimp :).

making papaya salad som tam

papaya salad som tam thailand

Nam Prik Num– Northern Thai Green Chili Paste with steamed vegetables

Nam Prik Ka Pi– Thai Chili Paste with fried vegetables

Fcuk Meaw (No that isn’t a typo.)

fcuk meaw

Kao Soy– Northern Thai Soup made with coconut milk aka very fattening.

northern thailand kao soy

northern thailand kao soy toppings

Thai Vegetable Spring Rolls (Yes, you can get this in the US….)

thai spring roll

The internship at the Mae Fah Luang Foundation was an amazing learning experience. I didn’t learn much about marketing or branding but the cultural experience was invaluable. I think this was a summer of a lot of self reflection and I hope I do lose my sense of self-awareness when I go back to school. When you are really put outside of your comfort zone, you get the chance to step outside of your culture and try to get of a sense of what makes you you. I’ve been fortunate enough to have traveled all over the world, but I’ve never been to an Eastern country for long period of time before. I thought being in Thailand was going to be similar to my experience in Nicaragua as an Amigos de las Americas Volunteer, but really the two experiences can not be compared. I think I was still very young as a person when I went to Nicaragua and Thailand felt like I was reaching a pivotal point of “growing up”.

bangkok thailand skyline

I want to allot enough time to continue self-reflection at school and I think my decision to cut things out of my life and to work less hours will allow me to do so. I want to continue Yoga when I go back to New York and I think it will remind me patience and to be gentle with myself and my body.

new york city

I still can’t really put into words what happened in Thailand and maybe I am not that different because of it- but I feel older (and maybe a little bit wiser) and I know I’ve made some great friends while I was there and I can’t wait to see them again in the future. (You all better visit me in NYC!)

time flies

Now that the summer is coming to a close, my posts will return to going back to food and food issues. I feel a little out of the loop in the food world and I am going to spend some time now to catch up on reading. Thanks for reading about my Asian Adventures and coming along for the ride. Who knows, maybe I’ll go back to Asia next summer (Bali?).

Chow,

Alicia Kim

Advertisements


Food Rules to Follow

Hi readers,

I feel like I have been such a terrible blogger, and I know I owe you all at least 4 posts (don’t worry, they are on their way!).

Anyways, before my Computer Programming class on Wednesday, I was reading the New York Times on my phone and I ran into this post about Michael Pollan’s book Food Rules. I thought I would share it with you all and tell you how excited I am to purchase the book! On side note, I feel like Michael Pollan is everywhere. First he was on Oprah and he just filmed for the Daily Show– but hey, if it gets the message out, all the more power to him.

Click here for the original article.

February 2, 2010
Personal Health
Rules Worth Following, for Everyone’s Sake
By JANE E. BRODY

In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called “Food Rules: An Eater’s Manual,” by Michael Pollan.

Mr. Pollan is not a biochemist or a nutritionist but rather a professor of science journalism at the University of California, Berkeley. You may recognize his name as the author of two highly praised books on food and nutrition, “In Defense of Food: An Eater’s Manifesto” and “The Omnivore’s Dilemma.” (All three books are from Penguin.)

If you don’t have the time and inclination to read the first two, you can do yourself and your family no better service than to invest $11 and one hour to whip through the 139 pages of “Food Rules” and adapt its guidance to your shopping and eating habits.

Chances are you’ve heard any number of the rules before. I, for one, have been writing and speaking about them for decades. And chances are you’ve yet to put most of them into practice. But I suspect that this little book, which is based on research but not annotated, can do more than the most authoritative text to get you motivated to make some important, lasting, health-promoting and planet-saving changes in what and how you eat.

Reasons to Change

Two fundamental facts provide the impetus Americans and other Westerners need to make dietary changes. One, as Mr. Pollan points out, is that populations who rely on the so-called Western diet — lots of processed foods, meat, added fat, sugar and refined grains — “invariably suffer from high rates of the so-called Western diseases: obesity, Type 2 diabetes, cardiovascular disease and cancer.” Indeed, 4 of the top 10 killers of Americans are linked to this diet.

As people in Asian and Mediterranean countries have become more Westernized (affluent, citified and exposed to the fast foods exported from the United States), they have become increasingly prone to the same afflictions.

The second fact is that people who consume traditional diets, free of the ersatz foods that line our supermarket shelves, experience these diseases at much lower rates. And those who, for reasons of ill health or dietary philosophy, have abandoned Western eating habits often experience a rapid and significant improvement in their health indicators.

I will add a third reason: our economy cannot afford to continue to patch up the millions of people who each year develop a diet-related ailment, and our planetary resources simply cannot sustain our eating style and continue to support its ever-growing population.

In his last book, Mr. Pollan summarized his approach in just seven words: “Eat food. Not too much. Mostly plants.” The new book provides the practical steps, starting with advice to avoid “processed concoctions,” no matter what the label may claim (“no trans fats,” “low cholesterol,” “less sugar,” “reduced sodium,” “high in antioxidants” and so forth).

As Mr. Pollan puts it, “If it came from a plant, eat it; if it was made in a plant, don’t.”

Do you already avoid products made with high-fructose corn syrup? Good, but keep in mind, sugar is sugar, and if it is being added to a food that is not normally sweetened, avoid it as well. Note, too, that refined flour is hardly different from sugar once it gets into the body.

Also avoid foods advertised on television, imitation foods and food products that make health claims. No natural food is simply a collection of nutrients, and a processed food stripped of its natural goodness to which nutrients are then added is no bargain for your body.

Those who sell the most healthful foods — vegetables, fruits and whole grains — rarely have a budget to support national advertising. If you shop in a supermarket (and Mr. Pollan suggests that wherever possible, you buy fresh food at farmers’ markets), shop the periphery of the store and avoid the center aisles laden with processed foods. Note, however, that now even the dairy case has been invaded by products like gunked-up yogurts.

Follow this advice, and you will have to follow another of Mr. Pollan’s rules: “Cook.”

“Cooking for yourself,” he writes, “is the only sure way to take back control of your diet from the food scientists and food processors.” Home cooking need not be arduous or very time-consuming, and you can make up time spent at the stove with time saved not visiting doctors or shopping for new clothes to accommodate an expanding girth.

Although the most wholesome eating pattern consists of three leisurely meals a day, and preferably a light meal at night, if you must have snacks, stick to fresh and dried fruits, vegetables and nuts, which are naturally loaded with healthful nutrients. I keep a dish of raisins and walnuts handy to satisfy the urge to nibble between meals. I also take them along for long car trips. Feel free to use the gas-station restroom, but never “get your fuel from the same place your car does,” Mr. Pollan writes.

Treating Treats as Treats

Perhaps the most important rules to put into effect as soon as possible are those aimed at the ever-expanding American waistline. If you eat less, you can afford to pay more for better foods, like plants grown in organically enriched soil and animals that are range-fed.

He recommends that you do all your eating at a table, not at a desk, while working, watching television or driving. If you’re not paying attention to what you’re eating, you’re likely to eat more than you realize.

But my favorite tip, one that helped me keep my weight down for decades, is a mealtime adage, “Stop eating before you’re full” — advice that has long been practiced by societies as diverse as Japan and France. (There is no French paradox, by the way: the French who stay slim eat smaller portions, leisurely meals and no snacks.)

Practice portion control and eat slowly to the point of satiation, not fullness. The food scientists Barbara J. Rolls of Penn State and Brian Wansink of Cornell, among others, have demonstrated that people eat less when served smaller portions on smaller plates. “There is nothing wrong with special occasion foods, as long as every day is not a special occasion,” Mr. Pollan writes. “Special occasion foods offer some of the great pleasures of life, so we shouldn’t deprive ourselves of them, but the sense of occasion needs to be restored.”

Here is where I can make an improvement. Ice cream has been a lifelong passion, and even though I stick to a brand lower in fat and calories than most, and limit my portion to the half-cup serving size described on the container, I indulge in this treat almost nightly. Perhaps I’ll try the so-called S policy Mr. Pollan says some people follow: “No snacks, no seconds, no sweets — except on days that begin with the letter S.”

On the topic of food books, Alyssa bought me Clean Plates NYC  for Christmas. Clean Plates NYC is a NYC restaurant guide that is both that focuses on healthy and socially conscious eating. For example you can flip through it whenever you’re craving a grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. It doesn’t really matter is you are a carnivore, locavore, or vegan. I was very excited to see Chipotle was included in the book, because I don’t think I can live without my Vegetarian burrito with all the fixings. They also have Caravan of Dreams and other delicious places to check in NYC.

Hope you enjoyed and I promise I’ll come back to the blogging world more frequently.

Alicia Kim
Food for Thought Resident Assistant
alicia.foodforthought@gmail.com