Cooking Light magazine recently named the healthiest - no, the fittest - no...okay, I'm actually a little confused as to the point of the rankings.
It named the cities that "best provide the resources people need to live healthful lives." Er...come again? The magazine claims that they ranked cities based on 15 criteria. Unfortunately, most of the criteria was either based upon implications (ie: one of the categories is how much "maintained green space" the cities offer, implying, perhaps, that more green space results in better air quality or a higher rate of exercise) even though we know that when it comes to healthy living, certain features do not necessarily correlate.
The actual data manipulation was as follows: "We ranked major metropolitan cities on the following 15 criteria, calculated on a per-capita basis, then grouped into categories--eat smart, be fit, live well--and factored on a four-point scale."
The other standards were pretty arbitrary, such as the amount of Whole Foods and Trader Joe's supermarkets and how many chefs work in the city. Basing a city's healthy standards on the number of organic food stores seems ineffective and a little naive - and going with the magazine's reasoning, a high rate of supermarkets could imply a greater number of cars, inactivity, pollution, and waste just as readily as it could imply healthy living.
The newest issue of Cooking Light, which is their 20th anniversary issue, has the magazine's choices for the top 20 cities in the US, based on 15 criteria that they feel embody their "Eat Smart, Be Fit, and Live Well" philosophy. They looked at fitness, health and exercise data from the Centers for Disease Control, the number of parks and recreation areas (and how often they're used) from the Trust for Public Land, restaurant ratings from the Zagat Survey and James Beard Foundation, and the USDA's farmers markets listings. Everything was evened out on a per capita basis and the cities with the most of everything made the top cut.
One of the top ten cities will be featured each month in the magazine this year, so readers will have access to information about all the things that got the city their ranking.
1. Seattle, WA 2. Portland, Ore. 3. Washington, D.C. 4. Minneapolis, MN 5. San Francisco, CA 6. Boston, MA 7. Denver, CO 8. Milwaukee, WI 9. Philadelphia, PA 10. Tucson, AZ
Sometimes I wonder to myself how some of my friends can even say something like "I couldn't get any work done today. I was on MySpace all day long." On MySpace? All day? What on earth are you looking at on MySpace for eight hours?!?!
Because it doesn't occur to me that they probably think the same thing of me when I say was online looking at recipes all day long.
I could surf and browse recipe databases all day long. In the morning, look for something to make for lunch. In the afternoon, look for something to make for dinner that night. At night while the tv is flickering in the background, look for recipes for the weekend. Yep, I could look at recipes all day long, espceially since there are several large databases of recipes online, the newest of which I came across, the Kitchen Assistant. It is located on the food channel (web channel, not tv) of aol, and has two sections. One section consists of 20,000+ recipes published in magazines like Cooking Light and Southern Living. A second section consists of recipes submitted by users, so it's not quite as robust, but it's growing. Take a peek. You can browse through categories or search if you already have something in mind.
I debated over what to name this dessert. The recipe that inspired it was in a recent issue of Cooking Light and was called a sorbet, but I felt that the rich, smooth taste of the dessert did not really fit the sorbet name. To me, sorbet inspires an icier treat and not a creamy one, not to mention the fact that most sorbets contain no dairy products at all. Ice creams usually have cream in them, but I think that in this case we can make an exception because the dessert, Black Cherry Buttermilk Ice Cream, is delicious enough to satisfy any ice cream lover.
Cooking Light magazine has paired up with Lettuce Entertain You Enterprises to open a food kiosk at a gourmet food court in downtown Chicago. The food court is located in the
Water Tower and the kiosk will sell foods based on recipes in Cooking Light, including a line of take-home entrees and
side dishes intended as ready-made dinners. According to the New York Times, editors
at the magazine see a lot of possibility in the kiosk as a potential column or test market for new ideas, while Lettuce
Entertain You Enterprises is hoping to capitalize on some of the name recognition of the magazine to sell healthier
options, though some would not be surprised to see advertiser-sponsored events appearing
in-store to help make it a financial success. Lettuce Entertain You Enterprises owns and operates over 70 restaurants around the country, including the Eiffel
Tower restaurant, in Las Vegas, and Tru, in Chicago.
I opened my newest issue of Cooking Light (March 2006) and, in
amongst some delicious sounding recipes for barbecue meatloaf and sour cream scones, I found a coupon section. Though
it is affixed to the spine of the magazine, the perforated coupon sheets are nearly identical to the type that I find
in my Sunday paper. I admit that coupons are useful - because I'm not going to turn down an extra $1 off my next
OceanSpray purchase - but I still don't like the idea of such overt
advertising in my magazine. The size of each issue seems to increase by several pages - aren't they selling enough full
page ads? I can't decide whether this speaks to the magazine's need to increase its revenue, a loss of newspaper readers
or simply the fact that advertisers now believe that a coupon sheet in Cooking Light is the best way to reach potential
consumers. Only time will tell if this will work for the magazine or the advertiser, I suppose, but I'd rather keep my
reading material free of punch-out coupons.
Cooking Light magazine recently named the healthiest - no, the fittest - no...okay, I'm actually a little confused as to the point of the rankings. 
The newest issue of 
Sometimes I wonder to myself how some of my friends can even say something like "I couldn't get any work done today. I was on MySpace all day long." On MySpace? All day? What on earth are you looking at on MySpace for eight hours?!?!
Cooking Light magazine has paired up with Lettuce Entertain You Enterprises to 
I opened my newest issue of 
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
