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In recent weeks, we have seen shelter-in-place protesters: a mingling of alt right, neo-Nazi, tea party, and Trump supporters. Some hold signs demanding we thin the herd. Perhaps inspired by Ayn Rand and the concept of the superman, they believe in the supremacy of the individual over the whole. From a unity perspective, this is lethal foolishness.

Bumper sticker Darwinism boils down to survival of the fittest, but that summary is misleading. When a herd is attacked by a predator, everyone tries to run away. While the fittest individual does survive, so does most of the rest of the herd. What happens in nature is the demise of the least fit, not focusing on the individual, but evaluating the whole herd.

A May 12th Washington Post article, by Bernstein and Cha, reported New Ways the Coronavirus Attacks the Body. In the initial days of the outbreak, most efforts focused on the lungs. No one was expecting a disease that would not fit the pattern of pneumonia and respiratory illness, said David Reich, of Mount Sinai Hospital. Today, there is widespread recognition the novel coronavirus is far more unpredictable than a simple respiratory virus.

It attacks the heart, weakening its muscles and disrupting its rhythm. It savages the kidneys so badly some hospitals have run short of dialysis equipment. It crawls along the nervous system, destroying taste and smell and occasionally reaching the brain. It creates blood clots that can kill and inflames blood vessels throughout the body. An exaggerated response from the bodys own immune system can attack the bodys own cells along with the virus. It harms men more than women. It picks on the elderly, people weakened by previous disease, and, disproportionately, the obese.

The combination of diminished immune function due to age and the likelihood of other health issues tend to make the elderly least fit. The protesters, who are mostly young, are willing to sacrifice others to get the economy going again and help Trumps re-election chances.

But obesity, a particularly unfit category in terms of the virus, is not limited to the elderly. In 2018, a higher percentage of Americans were rated as obese than any other country in the world, over 40%, and a fifth of them were morbidly obese. Obesity puts stress on the heart, making it more vulnerable to the virus.

A strong immune system is critical during this pandemic. Almost 10 percent of Americans have diabetes, often induced by diet, which reduces immune function, and another 20% of Americans are pre-diabetic. 9 percent of Americans have asthma and reduced lung function. Chemical contamination of our bodies reduces immune system function, as does increased stress. Stress increases with economic inequity and poverty, lack of access to health care, and soul deadening work. Poor anger management is another stress factor, dramatically on display in the lock down protesters.

Consider what most fit might look like. Certainly, improved diet and exercise would help, as would universal access to health care. Fittest should also consider how and where we work and live. Robust health and safety regulations in the workplace, and rigorous attention to the chemical contamination of our air, food, and water, would be important.

In addition to healthy physical conditions, examine what kind of behavior would be most fit. Media exposure has honored the compassion exhibited by the front-line health care workers. Shelter in place is the individual restraining themselves for the benefit of the larger society: compassion in action. Contrast that to Trumps every move.

A most fit economy would reward skills necessary for survival: the ability to grow and process food, working in the food supply chain, keeping the basics of life functioning, such as water works, sanitation, trash, electricity, and education. These essential services are often poorly paid while we lavish money on the top of the corporate structure. Millions are unemployed and the stock market increases: indication of a least fit economy.

People should be wary of rooting for thinning the herd. Our poor diet of chemically contaminated agribusiness food, distorted economy, fractured health care system, toxified environment, and incompetent leadership has produced a death count higher than any other country, and the epidemic still rages out of control. On a global scale, all of America is ripe for thinning.

Crispin B. Hollinshead lives in Ukiah. This and previous articles can be found at cbhollinshead.blogspot.com

Excerpt from:
Another Voice: Survival of the Fittest - Ukiah Daily Journal

If its your birthday today

Travel for work/ business is less for six months. Business/ career gradually improves. Just take care of work to be completed every day- thats all one can do. Overall health is good, but do have blood pressure checked regularly. An ongoing issue with some friends/ relatives is amicably resolved and all is well again. Family is closer knit with greater understanding.

Capricorn: That a sensitive issue is resolved mentally is wonderful. Embrace underlying love with unconditional acceptance. Do follow a healthy diet. Lucky days: 24th, 27th, 28th, 30th. Colours: lilac/ white.

Virgo: A change of direction in business/career is managed wisely. Karmas are balanced minutely, drawing in many opportunities for receiving just rewards. Lucky days: 25th, 26th, 27th, 29th Colours: violet/ cream.

Aquarius: Do drink enough water and get adequate sleep to deal with so much work every day. Working out flaws in a project is challenging. Lucky days: 25th, 28th, 29th. Colours: silver/ tan.

Gemini: A relationship you thought was over gets revived quite unexpectedly. Avoid impulsive actions. Consider ramifications before making changes. Lucky days: 26th, 28th, 29th. Colours:white/ brown.

Libra: Reward yourself for work well done. This energy balance is important too. Try not to react immediately to something said innocently. Lucky days: 24th, 25th, 26th, 29th, 30th Colours:red/ orange.

Pisces: Being supportive towards a friend who is quite tense helps a lot. Sort out a misunderstanding as soon as possible. Be practical. Lucky days: 24th, 26th, 28th, 29th, 30th. Colours:maroon/ turquoise.

Cancer: Avoid a feeling of regret, accepting a situation unconditionally. You would rather not be in it, but have no choice as of now. Lucky days: 24th, 27th, 28th, 30th. Colours: pink/ purple.

Scorpio: Honestly look into your heart and accept what you find. Sometimes one just has to agree with what cant be changed. Health is good. Lucky days: 28th, 30th. Colours: light blue/ gold.

Aries: Balancing spiritual growth with materialism is so important for you. Have facts and figures ready for an important meeting. Do regularly follow a nutritious diet. Lucky days: 27th, 28th. Colours:turquoise/ black

Leo: Maintain a balance between work and leisure. Some deal with extra expenses. You maintain closeness in relationships by being transparent. Do get enough sleep. Lucky days: 25th, 27th, 30th. Colours:green/ beige.

Sagittarius: Try using ideas and opportunities which you felt would not work earlier. You have come a long way to achieving inner peace. Be happy. Lucky days: 26th, 28th, 29th, 30th. Colours:peach/ aquamarine.

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Horoscope today: Here are the astrological predictions for May 24 - Mumbai Mirror

GREENWOOD, Ind. From the comfort of his living room, Greenwood wrestler Eli Ross is able to get in shoulder and bicep workouts without the benefit of weights.

Ross has filled two milk jugs with water, another two with sand and two more with rocks.

The makeshift setup is one of the methods used by the junior to maintain his strength until things return to normal after the COVID-19 pandemic. Like many other Johnson County wrestlers, Ross, a two-time regional qualifier at 160 pounds, became creative in how he remains fit despite not having a practice partner or coach nearby to dispense advice.

You should always have a partner and a coach to get better, said Ross, one of three Woodmen captains for next season with fellow seniors-to-be Anthony Walker and Chris Ping. Over the virus and staying at home, I was able to get a wrestling dummy to practice throwing.

Ross maintains his level of cardiovascular conditioning by running one to two miles most days.

Indiana governor Eric Holcombs gradual reopening of the state includes school-sponsored summer activities resuming on July 1. The first meeting for members of the 2020-21 Greenwood wrestling team is scheduled for the following day.

Their conditioning isnt what Im worried about. Its more that mentally theyre in a good place, Woodmen coach Jay Yates said. Theyre bored. But I think when we start back in July that theyll be pretty motivated and it will have more meaning.

Theres definitely going to be a lot of energy and excitement to get that social aspect going.

In the meantime, wrestlers at Center Grove, Franklin, Greenwood, Indian Creek and Whiteland are doing what needs to be done from the comfort of their living room, basement or garage.

Having a family member with wrestling experience is a big plus. Center Grove sophomore Drake Buchanan, fresh off a sixth-place state meet performance at 182 pounds, competes against his father, Joel, a few times a week on the wrestling mat at the family residence. Joel, 51, wrestled at Columbus North, graduating in 1987.

Right now what Im doing is wrestling with my dad three times a week. Hes not the best technically, but hes really strong, Drake Buchanan said. I feel very fortunate that hes stayed in shape. My dad made the first round of state his senior year.

Buchanan also plans to continue playing for the Trojans football team, and practices speed and jumping drills in his back yard.

Franklin junior Jake Bechert has a wrestling mat and workout room in his basement. He and younger brother, Luke, wholl be a freshman for the Grizzly Cubs in the fall, make it a point to get their work in.

Well go down there once or twice a week to wrestle and about five times a week to work out, said Jake Bechert, who is coming off a 25-12 season at 120 pounds but figures to jump to 145 or 152 as a senior. This whole quarantine thing is a lot different than anything weve been through before.

Weve never had to work out this much from home. I miss my teammates, though. They help motivate me.

Whiteland freshman Joey Buttler, a semistate qualifier at 113 pounds over the winter, helped transform the guest bedroom at his house into a weight room. Buttler, who figures to compete at 113 or 120 next season, lifts seven days a week, splitting workouts between push exercises (chest, triceps and shoulders), pull (biceps, back, forearms and abdominals) and legs.

Its obviously hard. You can do stuff, but the kitchen is right downstairs, so youre tempted, Buttler said. Im very good about my diet, even in the offseason, so right now the (cardiovascular) exercise is the hardest part. The weather is very indecisive. Its getting better now, but for a couple months it was bad.

Coaches, too, are trying to help their athletes the best they can in trying times.

Our guys are doing in-home workouts, things theyve sort of developed on their own, Center Grove coach Maurice Swain said. It kind of goes back to the old-school ways in the 1990s and early 2000s when there werent a lot of offseason workouts and tournaments.

Sometimes, I think kids need a break. Thats kind of how Ive been looking at it. Its a chance for everyone to get healed up and get the batteries recharged.

Yates created a web page for Greenwood wrestlers in grades 9-12 next season. Included are announcements and workouts they can do from home.

The Franklin program is active on social media, with Facebook and Twitter pages. Coach Jim Tonte uses those platforms in order to make interviews with everyone from high-level coaches to first responders available in order to keep wrestlers motivated.

It is, after all, a time when it would be easy for a teenager to lack the normal discipline pertaining to exercise and diet.

The first day this happened, we filmed a video so kids could train at home without a partner, Tonte said. Weve taken a big initiative to do some things and not just sit around.

Franklin returns six wrestlers who qualified for the Evansville Semistate, three of whom made it to state.

(Tonte) keeps reminding us what the goal is for next year, which is a state championship for the team, Jake Bechert said. I definitely think we can pull it off if we continue to work hard. Its given me an opportunity to close the gap on some kids who maybe arent working as hard right now.

__

Source: Daily Journal

Read the original:
Young Indiana wrestlers find ways to stay fit amid pandemic - The Republic

SCOTLAND should consider scrapping the exam diet for National 5s and Highers in 2021 and instead focus on continuous assessment for pupils due to sit school qualifications next year, the countrys largest teaching union has claimed.

This years exams, due to take place in May and June, were cancelled in March due to lockdown restrictions. Now Larry Flanagan, the general secretary of the Education Institute of Scotland (EIS), has claimed contingency planning is required to ensure this years pupils do not face the same uncertainty.

He claimed a combination of reduced in-school teaching time and a possible second wave of Covid-19 would impact teachers abilities to prepare pupils. Plans for blended learning which will see Scottish pupils attend school part-time, and do digital learning at home would mean course content had to be thinned out, he said.

Additional pressures could be put on Nat 5 and Higher pupils if a winter resurgence meant a further lockdown was required, possibly interrupting prelims held in January 2021.

If schools were trying to deliver the 160 hours these courses normally have attached to them there would be no hours left for 1st, 2nd and 3rd years, he told the Sunday National.

The second issue is what will be the nature of the assessment. Were clear from an EIS point of view that we have to proof the accreditation against a second wave of the virus and the exams being cancelled again. This year the exam diet was cancelled at the last minute and well survive that.

If a second wave meant schools had been shut through winter then that would mean exams couldnt really happen even if they werent cancelled.

All of that means that the EIS thinks there needs to be a focus of continuous assessment through the year.

So we are in favour of essentially scrapping the diet and looking at continuous assessment across the year.

He admitted that additional changes would be challenging to implement, and acknowledged a fine balance must be stuck. Continuous assessment could be based around existing units of course work, he added.

At the moment they are not really there for grading so your most able pupils dont get more than a pass, he added. So there are limits to this. But these are all the things are being discussed.

Assessment and qualifications is one of ten work streams currently being looked at by sub-committees of the Education Recovery group. All of these are due to report within coming days and weeks.

It follows weeks of controversy over plans by the Scottish Qualifications Authority (SQA) to base this years exam marks on previous grades and teacher estimates.

The organisation has defended the decision, which it insists is rigorous and based on a combination of evidence and professional judgement by teachers. But the Equality and Human Rights Commission has claimed the approach might not be legal and the Scottish Greens have raised deep concerns.

A spokesman for the SQA confirmed that it was part of the Scottish Governments Education Recovery Group along with the EIS, and is looking at and monitoring a wide a range of issues, including qualifications.

The Strategic Framework for Re-Opening Schools, Early Learning and Childcare Provision, published this week by the Scottish Government, made clear that planning for the 2021 examination diet is underway and will continue.

The Scottish Qualifications Authority will provide further advice to schools to ensure that appropriate arrangements are in place to capture, on an ongoing basis, the learning outcomes met by young people in the Senior Phase in school year 2020/21. This will provide a strong evidence base to support assessment and certification.

A Scottish Government spokesman said planning for the 2021 exam diet is underway, and will continue. He added: The SQA will provide further advice to schools to ensure that appropriate arrangements are in place to capture, on an ongoing basis, the learning outcomes met by young people in the Senior Phase in school year 2020/21. This will provide a strong evidence base to support assessment and certification."

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Teaching union calls for 2021 exams to be scrapped in Scotland - The National

When you're hungry, what do you eat? Do you reach for fresh fruits and vegetables or grab chips or ice cream? There's likely no consistent answer. After all, appetite is complicated.

In studying how animals eat, researchers learned about the human diet in the process. They found that humans have five distinct appetites that work together to make sure we get the proper amount of nutrients our bodies need to work efficiently.

"It is a mistake to think of appetite as a single, powerful drive to eat," researchers David Raubenheimer and Stephen Simpson write in New Scientist. "We need separate appetites to keep track of various nutrients, and hence to construct a balanced diet."

The five appetites are for protein, carbs, fats, sodium, and calcium.

"Those five have been singled out by evolution for good reasons," they write. "One is that there is a limit to how complex biological systems can get and still operate efficiently. We couldn't have specific appetites for dozens of nutrients. Another is that these nutrients are needed in very specific quantities. Third, some components, like sodium, were often rare in our ancestral environments and we needed dedicated machinery to seek them out, for example in mineral deposits."

Raubenheimer and Simpson discuss the five appetites and what else they learned by studying how nature solves this problem in their new book, "Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating."

Researchers followed a Cape baboon like this one and recorded everything she ate for 30 days. (Photo: Benny Marty/Shutterstock)

Raubenheimer and Simpson didn't start their appetite studies working with humans. It all began with locusts.

As researchers at the University of Oxford in the 1990s, they started their appetite experiment by putting 200 locusts in individual boxes. They created 25 foods that were a combination of protein and carbohydrates at different concentrations. Some were a mix of high protein and high carbs. Others were low protein and high carbs. And there was every other combination of the two nutrients, which are the main ingredients in a locust's diet.

Each locust was fed just one of the food combos until they reached maturity. They were allowed to eat as much as they wanted. Researchers recorded how much they ate, as well as how much weight they gained, and how much fat and lean tissue they added. Using all this information, they were able to determine the balance of protein and carbs that best allowed the locusts to thrive.

The researchers found that although the locusts were on a limited diet, they tended to eat the ideal amount of protein. For those that were on a low-protein diet, they overate carbs to get the protein they needed. For those that were on the high-protein diet, they ate too few carbs to keep their protein levels at the correct amount.

In a second experiment, locusts were given access to two different foods with varying combinations of protein and carbs. Again, they ate just the right amount to get the ideal balance of protein and carbs.

"This demonstrated that when locusts have a wide choice of foods, their two appetites collaborate so they consume an optimal diet. But when they are given imbalanced foods, as in our first experiment, the appetites for protein and carbohydrate compete, and protein wins," the researchers write. "That suggested that, more so than carbohydrate, protein has to be carefully calibrated in the diet."

Moving up from locusts, the researchers followed a female Cape baboon in the Cape Peninsula of South Africa for 30 days. Dubbing her Stella, they watched exactly what and how much she ate all day. She ate dozens of different foods including leaves, mushrooms, nuts, seeds, fruits, and flowers. Although the types and amounts of foods varied each day, Stella had a "strikingly consistent balance of protein to non-protein," the researchers wrote in their study, published in the journal PLOS One.

Having five distinct appetites works seamlessly in the natural world, but a glut of ultra-processed foods in real life leads to obesity. (Photo: Colorcocktail/Shutterstock)

Researchers replicated their locust work in a way with humans. They had a volunteer group of 10 people stay in a Swiss chalet for a week. For two days, they ate whatever they wanted from a buffet. Then they were broken into two groups for two days. One group ate from a high-protein buffet, while the other chose from a low-protein, high-carb, high-fat buffet. On the last two days, they ate from the original all-encompassing buffet.

The human volunteers responded like locusts, the researchers said. Those on the low-protein diet ate more calories and carbs to get the protein they needed. Those on high-protein diets consumed fewer calories. The results are published in the journal Appetite.

This five-appetite system works seamlessly in the natural world. But in our modern lives, filled with ultra-processed products like cookies and cereal, pizza and ice cream, the system struggles and can't work as it should. More than half of the typical diet in the U.S. and U.K. is made of ultra-processed foods, the researchers write.

"The thing about ultra-processed foods is that they tend to be low in protein which is expensive and high in cheap carbs and fats. It is these foods that have largely been responsible for the dilution of protein in Western diets since the 1960s. And the more ultra-processed foods people eat, the more calories they need to consume to get the target intake of protein, with disastrous consequences," say Raubenheimer and Simpson.

"Ultra-processed foods make us fat, but not because we have strong appetites for the fats and carbs they contain, as is often thought to be the case. Rather, it is because our appetite for protein is stronger than our ability to limit fat and carb intake. So, when protein is diluted by fats and carbs, our appetite for it overwhelms the mechanisms that normally tell us to stop eating fats and carbs."

Mary Jo DiLonardo covers a wide range of topics focused on nature, health, science and anything that helps make the world a better place.

Did you know you have 5 different appetites?

People have 5 different appetites. Understanding how they work can help explain the obesity epidemic.

The rest is here:
Did you know you have 5 different appetites? - Mother Nature Network

Heidi Gardner in the land of gummies. Illustration: Margalit Cutler

Since joining SNL three years ago, Heidi Gardner has developed, as our friends at Vulture put it, a growing list of unforgettable characters like teen movie critic Bailey Gismert. She was also given a bigger stage during this past season, after being promoted to repertory player. Now, while sheltering in place, the actress and comedian has found herself cooking for entertainment, trying to re-create dishes she loves, like Jon & Vinnys vodka fusilli, and participating in weekly rituals like Saturday morning cereal. In her first week since the season ended, she also made Ina Garten recipes for lemon cake and teriyaki chicken, continued her exploration of the pros salads, and realized that smoothies are her culinary white whale.

Thursday, May 14This morning, I made the most perfect breakfast loaf in the world. It was a lemon cake, and Im still in awe of how good it tasted. So moist, so lemony. One of my favorite things Ive made.

No. 1, it looked beautiful. It kind of transported me to another world, I felt like maybe I was in England or something, because it was yellow and the crust was golden-brown and I made it in this ceramic white loaf pan. So probably the setting, just the mood of the loaf itself, was amazing.

I feel like I see loaves at Starbucks, like a slice of coffee cake or pumpkin bread, and theyre good because they have a lot of sugar in them. But youre kind of just like, Yeah, this is just sweet? And in this lemon loaf, there was so much lemon zest and fresh lemon juice that I felt like, Oh, this has depth. Also the actual cake part of it looked like a cake should look, like Great British Bake Off-style. I think maybe I was really enthusiastic about a perfect bake.

Also, I make a cappuccino every morning. Quad shot of espresso with a little bit of foamed heavy cream.

I should also add that I made one of my cats, Tweaky, a slice of bacon for her birthday. Usually she gets a Twinkie not a whole Twinkie. She just bites into it. She really likes the cream, which we realized one time when Zeb had a Twinkie and she just attacked it. Shes not one of those cats that likes human food.

For lunch, I had some coconut yogurt with lots of toppings. Im talking goji berries, coconut flakes, bee pollen, cacao nibs, chia seeds, hemp seeds, and blueberries. I drank some mountain blackberry Clearly Canadian. Yep, the delicious sparkling water from the 90s. You can order it on Amazon. It good.

Dinner was a green salad I re-created from the West Village restaurant Via Carota. It requires A LOT of lettuce washing. And its worth it! So much crunch. The recipe was on the Times website. I had never had it. I cant wait to be able to actually go to the restaurant and actually have their version. Im sure its so much better. I dont know, I find that it is actually kind of tough to make a good salad, a really satisfying salad. I was just searching for best salads ever, and so I found that one. Earlier in the month, I made Nancy Silvertons chopped salad. Im trying to find the pro versions of salad and give them my best shot.

I also made teriyaki salmon. The teriyaki wasnt overly sweet. It was a nice glaze with lots of ginger. And some white rice, too. If you put the sauce on the rice, it was killer. That was another Barefoot Contessa recipe. I was just on her site, trying to find good entre ideas, and that one was so good.

I feel like Ive gone through so many stages during this. Almost just cooking for pure entertainment. So Ill definitely think of something I had and be like, Oh, is that recipe online? Like Jon & Vinnys fusilli alla vodka, I made that and anything I remembered really liking from childhood. Ive been having Cream of Wheat. We have all this time to sit and think, so Im just like, what did I like? What did I used to be into? We just bought a box of Hamburger Helper, because I was like, That stuff was good. So Im going to try that at some point, just to be entertained.Friday, May 15Slice of lemon cake for breakfast because Im obsessed with my own creation. Its actually another Barefoot Contessa recipe that my friend Paula gave me. Im a distant cousin on this loaf. I havent cooked a lot of her recipes, but as I was making some of her stuff, I had a memory of probably 12 years ago making a meatloaf of hers. But I think I botched it and was like, Im not at the Barefoot Contessa level.

I snacked on figs drenched in almond butter and strawberry/raspberry jam from Supermoon. I like figs now. I like figs more than dates. Are we still friends?

I feel like figs, prunes, and dates are, when youre a kid, weird adult things. But then I feel like there was kind of a renaissance of dates in the last few years, so when I had a date for the first time, I was like, This is great. Oh, this is one out of those three figs, prunes, and dates that is cool. Figs and prunes still seemed intimidating. But then I bought some figs recently and was like, These are better. Theyre hardier, more full of flavor, all of the seeds on the inside. Then I started wondering: Did I totally miss out on Fig Newtons? Anyway, I had a date after having a love affair with figs, and I was like, yeah, I dont know that dates can do it for me anymore. Theyre just kind of basic.

We ordered pizza from Speedy Romeo on the Lower East Side for dinner. I got their White Album pizza, which was super-flavorful. Zeb got their St. Lucali, which he thought looked like a Totinos pizza, and that made him really happy, and he liked the taste. Zeb is definitely a pepperoni or sausage pizza person. Ive always been, just from basic days of Pizza Hut, a cheese, thin-crust pizza. Maybe mushroom. Ive just never liked meat on pizzavery much, although a long time ago Pizza Hut had a barbecue chicken pizza that I thought was really good. When white pizzas got bigger, I was suddenly like, These are fantastic; you dont need sauce.

We watched the movie Cliffhanger and split a Levain chocolate chip cookie with some Nancys Fancy gelato, Italian custard flavor.

Saturday, May 16Breakfast was a bowl of Golden Grahams and then a bowl of Cocoa Pebbles. We have cereal on Saturday mornings and watch old Saturday morning cartoons. Those are Saturday rules. Zeb had Corn Pops and then Fruity Pebbles.

Whats been really cool is, weve been kind of trying out new cereals every week. Weve done all the monster ones: Count Chocula, Boo Berry, and Frankenberry. Right at the beginning of quarantine, my dad sent me those three boxes. I had never even had those as a kid, but they were delicious. Then he sent me another box, which had Fruit Loops, Corn Pops, Frosted Flakes, Rice Krispies, and Apple Jacks.

Fruit Loops have traditionally been my favorite, and then last week when we were at the store we decided to get some more. Zeb was saying he remembers Golden Crisp being his favorite ever, and I was saying that I think I remember going through a Golden Grahams phase. So we got those just to see if they still got it, and they do still got it.

I made a shitty smoothie for lunch. EVERY smoothie I make is shitty. I quit. I added avocado to make it creamy, but it just gets nastier. I follow instructions, but Im smoothie-cursed. And ya know what, Im done. When I was maybe 18, I wasnt making smoothies but it was probably when they were becoming cool. I remember saying smoothies would be my desert-island food. If I could have one thing, Id pick smoothies, smoothies, smoothies. So, yeah, Ive completely ruined them for myself. Im like, smoothies suck. Thats my white whale.

Zeb made Nashville hot chicken. First try, and he killed it. Hes going to adjust the sauce a little for the next time. But just the fact that we can have hot chicken in our apartment is a Christmas presentsstyle high. Ive experienced this high with a few other things. I made French toast sticks, like in the vein of the Burger King french toast sticks, so that felt really special.

I would say that, especially during this, Ive been cooking a lot. Ive probably been trying out more things in the kitchen, but then once a day, Zebll just come in and dazzle with the hot chicken.

I was making a salad on the sidelines. It was the first time we were doing kind of a duet in the kitchen, and I thought, Oh, this is pretty cool in this little New York apartment. Were coexisting in the kitchen. Felt like maybe we were in a movie like The Big Chill or something. So it doesnt happen often.

Sunday, May 17Brunch was a care package from Supermoon. The pastry edition. Some hot hits from it were a croissant with a dulce de leche filling, a hazelnut and praline Choux Bomb, and a white-chocolate macadamia cookie. Sunday is my favorite day of the week because of Supermoon. We get to have like an eight-course pastry tasting every week. Its a delight!!!

In general, Im a diehard croissant fan. Gotta be really flaky, gotta be really buttery. And I have a controversial opinion that we, as Americans, tried to match the French as far as a great croissant, and I think we did. I think there are some places in L.A. that actually have the best croissant and that France got lazy. When I went to Paris, I was expecting to have the best croissant, and I was like, I dont think they got it.

For lunch, I walked to the B Cup Cafe on Avenue B and 13th and got an iced chai latte and a sweet brie sandwich. It was brie, honey and Granny Smith apples on a baguette. A lovely lunch that I had to take a lovely walk to get. Well worth it.

I made a classic whiskey sour for my in-home happy hour. I even used an egg white. And fancy cherries. And I shook the damn thing. Im becoming I dont know what Im becoming but theres no doubt Im becoming.

This is definitely a stuck at home thing. Ive never been a person who made a drink after work or even really poured a glass of wine. But on Cinco de Mayo, I was making tacos and wanted to have a Margarita. So I looked up a basic, not-too-sweet Margarita I just wanted to find something without a mix.

I did that and was like, Oh, thats good, I cant believe I had that at home what other cocktails do I want? It really made me feel like not a drinker, because I did not know. So I remembered taking a sip once of a whiskey sour that had the egg white foam on it, my friend had ordered it, and Ive always been someone who doesnt love whiskey. But I thought that was really good, Im going to try that. And now I think that might be my cocktail. I might order it out in the real world after all this, and like it?

I had a slice of Prince Street Pizza for dinner. I dont even like pepperoni pizza, but Prince Street is by far the best pizza on the planet. I cant get over how great that pizza is, and those pepperonis are so good. Im completely blown away. I do that gross thing where I moan and groan and comment after every bite about how good it is. Its the Krispy Kreme glazed donut of pizza. Like, at this point, its its own thing that cant compare to its modern-day counterparts. And like I said, Im not a pepperoni girl. Im a classically trained cheese pizza girl occasionally venturing out to a white pizza. Thats who I am. But Prince Street is my secret-identity pizza girl.

Watched the finale of The Last Dance and made some bomb stovetop popcorn. I loved Last Dance. I thought it was the perfect time for it to come out because there is no basketball and theres been such a debate the past few years: is MJ the GOAT? Is Lebron James the GOAT? Im a huge Lebron James fan. I would be switching and saying, I think Lebron James is the GOAT, and then this documentary comes out and youre reminded that Michael Jordan is a God of basketball, and theres no one like him, no one that plays like him. I know that we got to know Michael Jordan in a curated way, but I just thought it was so cool to get in the mind of a champion and how unfiltered and honest he was. At the end of it, I was like, Im so sad I cant have more Michael Jordan.Monday, May 18Breakfast was a slice of sourdough from Supermoon, toasted in butter and then smothered in their white peach and strawberry jam. A true taste sensation.

Lunch was Cream of Wheat with dates. There werent enough lumps in the Cream of Wheat. Delicious but not bumpy, and that needs to be fixed.

Im trying to figure out the proper ratio of bumpy to not-bumpy. Im requesting, demanding lumps and bumps, but Im realizing because something Zeb has been making the Cream of Wheat, and when I was little my mom made it. His Cream of Wheat has been supersmooth, and my moms was always bumpy, and in my head Im thinking, I guess she wasnt adding as much water? Or over time it gets clumps or something? But I really have no right to critique anybodys. I dont think Ive ever even made it. I dont know how to do it, I dont know if its a magical thing, but I do know I posted a picture of it and a friend of mine asked, Where are the lumps? So I know its a thing.

We ordered Ivan Ramen for dinner. The Chicken Paitan. The broth has so much depth. Like how do you get that deep with food?? I think it was my first time having it. Ive had Ivan Ramen before, but when I had my first taste of that one, the broth took me back so much that I was like, Its a flavor and richness Ive never had before. Then I had my second taste, and I was like, Oh, this is the best taste ever. So it definitely blew my mind and opened my eyes.

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SNLs Heidi Gardner Tries a New Cereal Each Week - Grub Street

Boxinglegend Mike Tyson says hes in the best shape ever and credits his plant-based diet and rigorous exercise routine for making it happen. Over the last decade, Tyson has been plant-based andexplains how his vegan diet has completely changed his life for the better.

After retiring in 2005, Tyson was eating meat and drinking alcohol on a regular basis, he tells an interviewer. He was diagnosedas clinically obese in 2009 and toldTotally Vegan Buzz, I was so congested from all the drugs and bad cocaine, I could hardly breathe."Tyson also revealed in the interview, I had high blood pressure, was almost dying, and had arthritis."

In 2010, Tysontransformed his diet and ditched the meat in favor of a plant-based lifestyle, which he has continued ever since. Her also is completely clean and sober now, something he is proud to tell fans. The former heavyweight champ says everything he is doing to change his life and turn his health around is for his kids and his wife.

The 53-year old warrior explains,"Turning vegan helped me eliminate all those problems in my life, and adds, "I'm in the best shape ever." This kind of statement from such an iconic sports figurethat he is in better shape now than when he was competing and fighting and collecting belts and endorsementsissure to get attention the world over andspur more plant-curious athletes to try it out.

Last week, Tysonposted an Instagram videoboxing with hisnew coach,MMA trainer Rafael Cordeiro, and showed off hismuscular bodywith fast-speedform that is helping him stay in shape during the lockdown.

Corderio also agrees that Tyson is in his best shape and complimentshis punches: "He has the same power as a guy who is 21, 22-years old."

The trainer said he wasn'tsure what to "expect from a guy who hasnt hit mitts for I think almost ten years," Corderio told TalkSport. During the boxing session, Tyson clips together powerful punches so we can see his greatest moments. His trainer notes, "I held his right hook and thought he is going to kill somebody. Watch the video to see for yourself, we wouldn't want to get behind any of those, even in full body armor gear.

During an interview with Oprah Winfrey in 2013, Tysoncredits his plant-based diet for saving his life. He shared, "Well, my life is different today because I have stability in my life. Im not on drugs. Im not out on the streets or in clubs and everything in my life that I do now is structured around the development of my life and my family. I lost weight. I dropped over 100lbs and I just felt like changing my life, doing something different and I became a vegan."

Becoming a vegan gave me another opportunity to live a healthy life. High blood pressure, almost dying, arthritis, and once I became a vegan all that stuff diminished.

Before getting too ahead of ourselves and predicting Tyson'sreturn to thering, hehopped on T.I's Instagramlive and hinted the idea.Ive been working out, Ive been trying to get in the ring, I think Im going to box some exhibitions and get in shape.

Tyson also said, I want to go to the gym and get in shape to be able to box three or four-round exhibitions for some charities and stuff." It's clear that othersshould be nervous about the idea of Tyson's return, like professional boxer Ryan Garciawho commented on one of Tyson's posts, saying, "I got scared when you said Im back ."

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Mike Tyson, Vegan for 10 Years, Says "I'm In the Best Shape Ever" - The Beet

EACH week we learn more about Covid-19 and the devastating effects it is having on the world. From the data that have been published to date, there seems to be some patterns emerging that tell us more about who is most likely to be admitted to hospital with severe symptoms of Covid-19, and some of that has been surprising.

We know that obesity, high blood pressure and type 2 diabetes are at epidemic proportions in our society, and we know that this increases our risk of heart disease, stroke, some forms of cancer and dementia, but what is now becoming apparent is that these conditions may also be putting us at increased risk of developing more severe symptoms of Covid-19 too.

That is not to say that being overweight increases our risk of getting coronavirus, but if we are unhealthy, we could be at an increased risk of having more severe symptoms and needing hospital care as a result of the virus.

The good news is that there is a solution, at least to helping to reduce that risk. The solution is to change the food that we eat.

It is estimated that half of our daily energy intake comes from what has been defined as ultra-processed food, and it is making us sick.

We are eating far too much junk food and it has got to stop. We are eating our way into a lifetime of ill-health and chronic disease, and now it seems we are putting ourselves at higher risk of severe symptoms and hospital admission for Covid-19.

We all know people who can eat whatever they want and never put on an ounce of weight. That is not a good thing. These ultra-processed, nutrient-void foods are equally bad for our health no matter if we are fat or skinny.

I think we will come out the other side of this pandemic with a very different view of healthcare. Not only to celebrate our key workers and medial staff who work tirelessly to care for us, but also how our healthcare system impacts the food that we eat.

Look at the media pictures of doughnut and pizza companies proudly telling us how great they are to be sending food supplies to doctors and nurses working on the Covid-19 frontline. It is exactly these foods that are responsible for making us sick and tired.

Medical and nutrition research has highlighted the need for a change of diet for years. Maybe now our governments and food producers will sit up and listen.

We cannot go on the way we are. Any cardiologist, GP or nutritionist worth their salt knows that dietary fat is not the big fat issue here. It is sugar, processed food and refined carbohydrates where the problem lies. The type of food that makes vast profits for big companies.

We need to get back to basics

A healthy, balanced, nourishing diet should be made up of real food:

- Lots of vegetables

- Some fruit

- Plenty of healthy fats from nuts, seeds, olive oil and oily fish (butter and cheese are OK too)

- Good quality protein eggs, meat, fish, chicken, dairy products, etc.

- Beans and lentils

The foods we need to cut are:

- Foods that have an ingredients list that reads like a chemical experiment

- Sugar

- Refined and white carbohydrates

- Too much bread, rice, pasta, cereal whether it is white or wholegrain

Unfortunately the diet industry has been fuelling the notion that a healthy diet needs to include low-fat (ultra-processed) foods that tend to be high in carbohydrate and are often high in sugar or artificial sweeteners.

It is time for change, for the good of our health. Eat Real Food!

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Nutrition with Jane McClenaghan: Is diet a risk factor in severe cases of Covid-19? - The Irish News

On St. Pauls West Side, the Minnesota Department of Transportation plans to put more than a half-mile of Robert Street south of the Mississippi River on a road diet.

New lane stripings will be laid in advance of a road resurfacing project this summer that will close the Robert Street Bridge over the Mississippi River for six weeks through August.

MnDOT recently unveiled plans to restripe Robert from Plato Boulevard to Congress Street down to three lanes one travel lane in each direction with a two-way turn lane in the middle. That 0.6-mile stretch of Robert Street is currently five lanes, or two lanes in each direction with a turn lane in the middle.

The five-to-three conversion encompasses an area by Wood Street where a seven-year-old boy crossing the street for a school bus was struck and critically injured by a pick-up truck in late February.

This road diet is so desperately needed, said City Council Member Rebecca Noecker, noting MnDOT had been finalizing plans for a simple road resurfacing when community feedback convinced officials to add the traffic-calming improvements.

The St. Paul City Council approved a resolution on Wednesday supporting the $45,000 road diet, which will be state-funded.

Beginning this summer, MnDOT plans to make minor drainage repairs and road surface improvements to the Robert Street Bridge over the Mississippi River, which will close the bridge for six weeks. Bridge work will take place from July 11 through August.

Robert Street will be seal-coated between 11th Street in downtown St. Paul and Annapolis Street in West St. Paul. More extensive work on the Robert Street Bridge and the Union Pacific Railroad Bridge is scheduled to take place in 2022 and 2025.

In a letter to the city council, officials with the West Side Community Organization said they were generally supportive of anything that makes Robert Street more pedestrian-friendly, but they expressed concern they had been given limited time to gather public feedback on the 5-to-3 lane conversion.

The neighborhood organization recommended adding painted bicycle lanes on Robert Street between Cesar Chavez and Plato Boulevard to connect to the Robert Piram Regional Trail, which is being added to Plato. The St. Paul Bicycle Coalition has also highlighted the fact that the citys bicycle plan calls for bike lanes on Robert.

In addition to a link to the regional trail, the lanes would allow West Side residents better access to Harriet Island and the Mississippi River, as well as the U.S. 52 bike trail into Lowertown, the East Side and Lake Phalen.

This modification is a small revision to the current MNDOT proposal, reads the letter. WSCO believes that this revision is important because it relates to the most densely populated part of the West Side.

More information about the MnDOT project is online at tinyurl.com/RobertStreet2020.

Looking further out, state and city staff have debated the best way to approach more extensive repairs to Robert Street between Kellogg Boulevard and 11th Street by Interstate 94.

The state has proposed to substantially fund a full wall to wall road reconstruction for the half-mile section, which would be led by the city, said Nick Peterson, a city street design engineer.

That portion of the road, currently managed by MnDOT, would be turned back to city ownership. I do believe it is a good thing in the long term for the city, Peterson said.

In response, the city council on Wednesday authorized entering into a memorandum of understanding with MnDOT regarding the future reconstruction and turnback to the city of Robert Street between Interstate 94 and the Mississippi River.

The rest is here:
Robert Street in St. Paul will go on road diet where boy was struck by pickup - TwinCities.com-Pioneer Press

That hasnt slowed demand for meat. Sales from April 12 to May 9 were 28 percent higher than in the four weeks ending Jan. 18, before the first reported case of coronavirus in the United States, according to data from Nielsen.

But the meat industrys troubles may have provided a boost for plant-based meat substitutes, which had a jump of 35 percent in sales during the same period. (The increase just for uncooked products was more dramatic: 53 percent for the vegan products versus 34 percent for meat.)

To meet the demand, Impossible Foods has been hiring more workers, increasing pay and adding more shifts. Beyond Meat reported record sales in the first quarter of this year.

Those companies new generation of plant-based alternatives developed in laboratories, with long lists of unfamiliar ingredients had been slowly catching on with consumers. But some say that reports of illness among meat-processing workers have made them even more curious.

Before the pandemic, William Thomas, 19, usually bought ground beef and chicken on his weekly shopping trip near his home in Brookline, N.H. Since April, he has been buying plant-based meat instead. Id always been trying to block out a lot of what was going on behind the scenes of the meat industry, but I cant ignore it forever, he said.

Mr. Thomas, who is currently unemployed, is now eating a mostly vegetarian diet for the first time in his life.

With the pandemic around, a lot of the industries, you know, not taking the proper precautions to make sure everyone is safe, I feel like that would probably also go in toward the products, he said.

Some Americans were already looking to plant-based diets as a way to combat climate change.

I think it uses much less water to grow a bunch of peas than it does to grow a cow, said Faizal Karmali, 45, an independent philanthropy consultant who lives in the Dumbo section of Brooklyn.

Mr. Karmali and his fiance have been trying since December to eat a more plant-based diet. At the beginning of the coronavirus outbreak, he had a craving for meat. But then, he noticed higher meat prices and read reports of worker deaths.

I just figured that the dynamics there were enough of a nudge not to bother creating more demand for meat, he said.

Impossible Foods plant in Oakland, Calif., has not yet had any coronavirus cases, said the chief executive, Pat Brown. No cases have been reported at the North Carolina factory of Atlantic Natural Foods, which makes the Loma Linda line of plant-based foods, said Doug Hines, the companys founder.

For years, plant-based meat alternatives, typically made of vegetables, legumes and grains, were widely considered of interest mostly to vegans and vegetarians. But in the past year, substitutes made with plant-based protein have shown up in fine-dining and fast-food restaurants; even some large meat companies have started producing them. Although their creation involves complex alchemy, some plant-based meats can cook up and taste just like ground beef.

Even before the coronavirus, interest in plant-based meat was rising. From late December to early January, before the virus hit, sales of plant-based meat were up 30 percent over the same period a year earlier, according to the Nielsen data. Meat sales increased about 1 percent during that same period.

Now, for the first time, plant-based meats are often competitive in price with ground beef, and sometimes easier to find, as fears of meat shortages prompt bulk buying.

During the pandemic, Monia Lauretti, 47, has been doing her grocery shopping online at Instacart. She is a pescatarian, but her family eats meat. The website had put a cap on the amount of burgers she could buy just one package per family. Then she saw a pop-up ad for the Beyond Burger.

I wondered, what is this? Ive never seen this before, said Ms. Lauretti, a stay-at-home parent on the Upper West Side of Manhattan. They taste like normal beef burgers, and they are delicious. Her 16-year-old son, Alessandro Dal Bon, liked them, too. So shell buy them again.

Impossible Foods, which before the pandemic sold more of its products in restaurants than in grocery stores, has expanded its retail footprint. Mr. Brown said his products are now sold in more than 3,000 stores, up from fewer than 200 in January. Its work force of 653 full-time employees is up from 587 in January.

In the first quarter of the year, Beyond Meat, whose stock is publicly traded, reported net revenue of $97.1 million, an increase of 141 percent over last year. Its products are now in 25,000 grocery stores nationwide, and the company recently expanded into China.

We were saying that by 2030, Beyond Meat could have a $1 billion in sales, said Alexia Howard, the senior research analyst of U.S. food at Bernstein, an equity research group. Now, were saying by the end of 2020, which is only 18 months later.

Beyond Meat will offer a value pack starting this summer, priced competitively with traditional meat products. We did not anticipate doing this, said Ethan Brown, the chief executive (who is not related to Pat Brown of Impossible Foods). But when all of a sudden, you start to see wholesale prices move in the beef industry, we said, Weve got to do something now.

Although these companies have long criticized the meat industry, they are careful not to gloat over their successes.

Were not waving the flag saying, This is great, said Mr. Brown, of Beyond Meat. Its a tragic situation. Sure, we want to reach more people throughout the period, but overall, its a tough thing.

Link:
Plant-Based Meats Catch On in the Pandemic - The New York Times

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